I’ve said it many times.  I love Mexican food!  I had food from El Pollo Loco for the first time the other day.  After that I just had to hunt down this recipe.  El Pollo Loco, pronounced “L-Po-yo Lo-co” is Spanish for “The Crazy Chicken.”This restaurant started out in 1975 as a roadside chicken stand in Mexico. It’s success spread rapidly throughout Mexico and into the US. Billed as “a wholesome, delicious alternative to traditional fast food faire.”

1/4 cup corn oil
5 whole serrano chilis
2 tsp ground serrano chilis
1 can pinto beans, (28 ounces) drain
3/4 cup water

1. Heat oil in large saucepan.
2.Add whole chilis. Cook until tender.
3.Add ground chilis, beans and water. Stir well.
4. Bring to boil, reduce heat. Simmer 17 minutes, stirring often.
Serves 4

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