Slow-cooked pork loin with caramelized tomatoes (Lomitos de Valladolid) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 307) by Pati Jinich

  • refried black beans
  • lard
  • Show all ingredients...
  • Serves : 5-6

  • EYB Comments

    Can substitute this book's "Basic refried beans (Frijoles refritos)" or this book's "Oaxacan refried black beans (Frijoles Oaxaqueños)" for commercial refried black beans.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Yucatecan pickled red onions (Cebollas encurtidas Yucatecas)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Basic refried beans (Frijoles refritos)" or this book's "Oaxacan refried black beans (Frijoles Oaxaqueños)" for commercial refried black beans.

  • Silver.bird22 on September 15, 2025

    So good! I didn't expect the tomatoes to develop such a deep and complex flavor. Be careful not to burn on the bottom.

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