Beans
18 cups (9 pounds dry) pinto beans (soaked and cooked)
1 bunch celery (very fine dice or ground)
2 bell peppers (very fine dice or ground)
2 bunches cilantro (finely chopped)
¾ cup corn oil
¼ cup lemon juice
1 teaspoon chili powder
5 tablespoons cumin powder
3 tablespoons hing or 3 pounds finely diced onions
4 teaspoons salt
1 tablespoon black pepper
5 tablespoons oregano

Tortillas
180 8" flour tortillas

Fresh Salsa
16 pounds tomatoes, chopped
1-2 pounds fresh onion, peeled and diced fine
2 pounds cilantro, leaf and stem, chopped
1 pound Italian parsley, leaf only, chopped
1/2 cup lemon or lime juice
OPTIONAL, 1 pound fresh bell pepper or jalapenos, seeded and diced

Garnishes may include: shredded lettuce, diced tomatoes, grated carrots, diced cucumbers, guacamole, sliced olives, grated cheese or soy cheese, etc. Serve with the salsa on the side.

Cooking Beans: After soaking overnight and draining, cook beans until soft, then drain most of the liquid (save it) and mash coarsely.
Make salsa and garnishes: While the beans are cooking, prepare the salsa, cover and chill. Chop, drain or otherwise prepare desired garnishes.
Season the beans: In a huge frying pan or roaster, roast chili powder, cumin powder, hing or onions, and oregano in heated corn oil over medium heat. Add ground celery, peppers, and sauté. Mix in mashed beans, salt and pepper and stir fry for 10 minutes or until a good consistency is reached, adding back bean liquid if needed.
Preheat tortillas briefly in the oven or microwave. Place in tortilla wrapper, or serve separately.

2 tablespoons vegetable oil
1 pound 2 ounces onions, chopped
2 tablespoons garlic, minced
3 pounds 4 ounces canned tomatoes, crushed, low-sodium
3 tablespoons chili powder
2 tablespoons ground cumin
11 pounds ready to eat pinto beans, cooked or canned, drained (7 pound 8 ounces drained weight)

In a medium, heavy pot, heat oil. Add onions and cook, stirring often, until soft (10 minutes). Add garlic, chili powder and cumin and cook 2 minutes more. Stir in tomatoes. Bring to a boil, lower heat and simmer for 5 minutes.
If using canned pintos, rinse to partially remove salt. In a food processor, purée beans, adding small amount of the tomato sauce to thin. Leave some beans whole. Put beans into pot with remaining sauce and heat, stirring often.

Nutrient Analysis Per Serving: (Portion size 1/3 cup) Calories 103, Protein 6 g, Fat 1 g, Carbohydrate 18 g, Sodium 151 mg

1 tablespoon vegetable oil
1/2 pound mushrooms halved
OR 1 pound pork butt, cubed and browned
1 large onion chopped
2-3 cloves garlic minced
1/2 to 1 tablespoon ground cumin
2 carrots chopped
1 green pepper chopped
2-3 fresh jalapenos chopped (wear gloves to prep)
2 #2 cans tomatillos (mexican green husk tomatoes)
8 tortillas

In a large saucepan, brown the mushrooms or pork, remove and set aside. In the same oil, wilt the onions, add garlic and spice, cook about two minutes, add vegetables, wil t slightly. Return meat/mushrooms to pan, add tomatillos.
Simmer all this for at least an hour.
Serve by spooning into a large tortilla.

4 poblano chilies, roasted, peeled, seeded and finely chopped, 1/2 cup
1 large onion, chopped
1 jalapeno chili, seeded and finely chopped
1 clove garlic, finely chopped
2 tablespoons oil
1/2 cup heavy cream

Set oven to broil. Arrange poblano chilies on broiler rack with tops about 5 inches from heat. Broil 12-17 minutes, turning occasionally until skin is blistered and evenly browned, not burned. Remove chilies to plastic bag; close tightly. Let stand 20 minutes.
Peel, seed and finely chop chilies. Cook onion, poblano and jalapeno chilies and garlic in oil over medium heat about 8 minutes, stirring occasionally, until onion is tender.
Stir in cream and salt.

toothpicks
2 oranges
1 jicama
2 cucumbers
1 tablespoon lemon juice
orange juice or concentrate
OPTIONAL oil or olive oil to taste
OPTIONAL rock salt OR coarse sea salt
OPTIONAL but very authentic red pepper flakes

Peel the two oranges, seed and cut them into cubes.
Peel and cube one medium sized jicama.
Peel, seed and cube two medium sized cucumbers.
Mix the oranges, jicama and cucumbers together, add the juice of 1/2 lemon, a little orange juice to taste, a sprinkling of salt.
Chill. Serve in a bowl with toothpicks.

24 tomatoes, diced, slightly underripe
2-3 cups diced sweet onion
OPTIONAL 3 to 6 jalapeno or serrano chiles (or more), seeded and diced, if desired. Use 1- 2 cups bell pepper if you want no heat...
1 cup chopped fresh cilantro salt to taste
VARIATION: 6 avocados, diced

Combine the tomatoes, onion, peppers/jalapenos, cilantro, lime juice and salt
Avocados may be added if the pico de gallo will be used as a dip and not stored- avocado will spoil the sauce if left overnight.