Bags of Spices

THE HUGGINS FAMILY

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North American

Comfort from the Americas — barbecue, Mexican street food, Tex-Mex, Southern specialties, and regional favorites.

  • Refried Beans

    Refried Beans

    Rich, creamy, and deeply savory, our family’s recipe for refried beans captures the heart of traditional Mexican cooking with a fraction of the usual time. Each bite balances earthy depth and a hint of sweetness from slow-simmered pinto beans. Whether tucked inside burritos, layered beside Mexican rice, or served simply with warm tortillas, they bring comfort and authenticity to any meal—and once you’ve made them this way, you may never reach for canned beans again.

    Ingredients

      Beans

    • 2 cups dry pinto beans, rinsed and drained
    • 1 onion, diced (or 1 tbsp onion powder)
    • 1 tsp table salt
    • ½ tsp ground cumin
    • 5 cups chicken broth or water

      • Fat (Choose One or a Blend)

    • 2–3 tbsp avocado oil, lard, butter, or a combination

      • Optional Flavor Boosters

    • ¼ cup Mexican Tomato Sauce (recommended for deeper flavor)
    • OR ½ tsp soy sauce or Maggi (for umami depth without tomato flavor)

      • Optional Add-Ins

    • ⅛ tsp Mexican oregano
    • 1 tsp garlic powder (add after cooking)
    • 1 sachet ham bouillon or sazón (optional, for savory richness)

    Directions

    Sauté Aromatics (Optional but Recommended)

    Using the Sauté function, heat 1 tbsp of the fat in the Instant Pot. Add diced onion and cook 2–3 minutes until translucent and fragrant. If using onion powder, add during the Mash step.

    Deglaze with a splash of broth if any browning occurs.

    Cook the Beans

    Add pinto beans, broth, cumin, and salt to the pot. (If using butter, reserve it for after cooking.) If using Mexican Tomato Sauce for integrated flavor, stir it in now—or stir it in later during the refry step as a finisher.

    Set to Pressure Cook – High for 60 minutes. When complete, allow natural release for 10–15 minutes, then release remaining pressure manually.

    Mash or Refry

    Drain beans lightly, reserving at least ½ cup of the cooking liquid. For classic mashed texture, return beans to the pot, add fat, and mash to desired smoothness using a potato masher, hand mixer, or immersion blender. Add liquid as needed for consistency.

    For authentic refried texture, heat remaining fat in a large skillet over medium-high heat. Add beans and mash directly in the pan, stirring occasionally until thickened and slightly toasty (about 5 minutes). Stir in reserved broth as needed for a silky, spreadable consistency. If using Mexican Tomato Sauce as a finisher, add 2–3 tbsp during this stage and cook until slightly reduced and glossy.

    Rest and Serve

    For best flavor, refrigerate overnight and reheat before serving. The beans thicken slightly as they cool, deepening both flavor and texture.

    Notes

    Preparation

    • For richer flavor, add ¼ cup Mexican Tomato Sauce or ½ tsp soy sauce/Maggi during cooking or mashing (omit if serving entrées with green sauce bases).
    • Mashing the beans in hot fat develops a nutty flavor and glossy, restaurant-style finish.
    • Reserve some cooking liquid and add as needed to reach your preferred consistency.
    • Beans improve overnight as flavors meld and starches set.

    Serving Suggestions

    Make-Ahead & Storage

    • Refrigerate up to 5 days in an airtight container.
    • Freeze up to 3 months; thaw overnight in the refrigerator before reheating.
    • Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen if thickened.
  • Chicken Fajitas

    Chicken Fajitas

    Juicy, smoky chicken tossed with sizzling peppers and onions—these restaurant-style fajitas bring the flavor and drama of a classic Mexican grill to your table. Balanced citrus marinade, caramelized edges, and a final squeeze of lime create a bright, sizzling finish.

    Ingredients

    • 1½ lbs skinless, boneless chicken thighs and/or breasts (1 part thighs and 1 part breasts recommended)

      • Marinade

    • 3 tbsp canola oil
    • 2 tbsp lime juice
    • 1 tbsp orange juice
    • 1 tbsp soy sauce
    • 1 tbsp water
    • 2 garlic cloves, minced
    • ½ tsp chipotle chile powder
    • 1 tsp ancho chile powder
    • 1½ tsp ground cumin
    • ¼ tsp ground coriander
    • ¹⁄₁₆ tsp ground cinnamon
    • 1 tsp smoked paprika
    • 1 tsp dried Mexican oregano
    • 1 tsp kosher salt
    • ½ tsp black pepper
    • 1 tsp brown sugar (optional, helps caramelization)
    • ½ tsp liquid smoke (optional, if not cooking over charcoal)

      • Vegetables

    • 1 red bell pepper, sliced
    • 1 green bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 1 large white onion, sliced
    • 1–2 tbsp oil
    • Pinch of kosher salt
    • Squeeze of lime juice

      • To Serve

    • Warm flour tortillas
    • Pico de gallo
    • Guacamole or avocado slices
    • Crema or sour cream
    • Shredded cheese (cheddar, Monterey Jack, or Oaxaca)
    • Refried Beans
    • Mexican Rice
    • Fresh lime wedges
    • Fresh cilantro, chopped
    • Cotija cheese, crumbled (optional for garnish)

    Directions

    Marinate the Chicken

    Combine marinade ingredients in a bowl or resealable container. Add chicken and coat thoroughly, reserving 1–2 tbsp of the marinade for use later with the vegetables.

    Cover and refrigerate for 4–12 hours, turning occasionally.

    Prepare the Serving Skillet

    Preheat oven to 450–500°F (230–260°C). Place a large cast-iron fajita platter or skillet in the oven to heat for at least 15 minutes before serving.

    Cook the Chicken

    Heat a grill or cast-iron skillet over high heat. Cook chicken until nicely charred on the outside and reaches 160–165°F internally.

    Transfer to a plate, tent loosely with foil, and rest 5 minutes. Slice into thin strips across the grain.

    Caramelize and Combine

    Return the hot skillet to the stove (or use the same grill pan). Add sliced chicken and about 1 tbsp of the reserved marinade. Toss over high heat for 30–45 seconds to lightly caramelize and glaze the edges. Remove from heat and keep warm.

    Cook the Vegetables

    In a separate large skillet (or grill pan), heat 1–2 tbsp oil over high heat. Add sliced peppers and onions. Cook until blistered and tender-crisp, stirring occasionally, about 4–5 minutes.

    Add a pinch of salt and a squeeze of lime juice at the end of cooking for brightness and balance.

    Assemble and Serve

    Combine the vegetables with the sliced chicken. Carefully remove the preheated cast-iron skillet from the oven and transfer the chicken and peppers into it.

    Add a final squeeze of fresh lime juice—the skillet will sizzle and steam. Serve immediately on a heat-safe surface with warmed tortillas and all accompaniments.

    Garnish

    Sprinkle with fresh chopped cilantro and a light dusting of cotija cheese just before serving.

    Notes

    Preparation

    • The balanced 3:3 oil-to-citrus ratio prevents over-acidification and improves browning.
    • Adding 1 tbsp water ensures even coating and full marinade coverage.
    • Optional liquid smoke adds authentic char aroma when not using a charcoal grill.
    • A brief toss of sliced chicken in reserved marinade creates a restaurant-style glossy finish.
    • Seasoning vegetables with salt and lime at the end enhances flavor and color.
    • The sizzling lime finish releases steam and aroma when the hot skillet hits the table.

    Serving Suggestions

    • Serve with warm tortillas, Mexican rice, and refried beans.
    • Offer pico de gallo, guacamole, crema, or cheese for build-your-own fajitas.
    • Top with extra cilantro, cotija, and a squeeze of lime just before serving.

    Make-Ahead & Storage

    • Marinate chicken up to 12 hours in advance for maximum flavor.
    • Cooked chicken and vegetables can be refrigerated for up to 3 days.
    • Reheat gently in a skillet or oven before serving; add a squeeze of lime to refresh flavor.
  • Maple Whipped Cream

    Maple Whipped Cream

    Maple whipped cream is one of those simple upgrades that instantly feels special. Sweetened naturally with pure maple syrup, it brings a warm, woodsy depth you can’t get from powdered sugar alone. It’s perfect on pumpkin desserts, fall cakes, waffles, pies, hot chocolate, and cozy holiday drinks — anywhere you want a little real maple character without overpowering the main dish.

    Ingredients

      Base Whipped Cream

    • 1 cup heavy whipping cream, cold
    • 2–3 tbsp pure maple syrup (Grade A dark/robust preferred), warmed and cooled
    • ½ tsp vanilla extract
    • ½ tsp vanilla bean paste (for flecks)
    • Pinch of table salt (added during syrup warming)

      • Optional Stabilizer

    • ½ tsp gelatin bloomed in 1 tbsp cold water, melted and cooled

      • Scaling Options

      • Half Batch: ½ cup cream + 1–1½ tbsp maple syrup; scale remaining ingredients accordingly.
      • Double Batch: 2 cups cream + 4–6 tbsp maple syrup; double stabilizer if using.

    Directions

    Warm the Maple Syrup

    Place the maple syrup in a small saucepan and warm just until steaming. Add the pinch of table salt and stir until fully dissolved. Remove from heat and allow to cool completely.

    Whip the Cream

    Combine the cold heavy cream, cooled maple syrup, vanilla extract, and vanilla bean paste in a mixing bowl. If using gelatin, drizzle in the cooled melted gelatin as you begin whipping.

    Beat with a hand mixer (or whisk vigorously by hand) until soft to medium peaks form.

    Adjust & Serve

    Taste and add more maple syrup if needed. Serve immediately, or refrigerate up to 24 hours and re-whip lightly before use.

    Variations

    Customize the flavor to pair with different desserts or drinks:

    • Cinnamon-Maple: Add ⅛–¼ tsp ground cinnamon to the cream before whipping.
    • Maple-Bourbon or Maple-Rum: Add 1–2 tsp spirit to the maple syrup before warming; simmer 20–30 seconds to cook off alcohol, then cool.
    • Orange-Maple: Fold in ½ tsp finely grated orange zest after whipping.
    • Salted Maple: Increase salt to ⅛–¼ tsp (added during syrup warming).
    • Berry-Infused Maple: Warm 2 tbsp maple syrup with 1–2 tbsp crushed berries; simmer 1–2 minutes, strain, cool, and substitute for plain maple syrup.
    • Browned-Butter Maple: Brown 1–2 tbsp butter until golden and nutty; cool until just warm, whisk into the maple syrup during the warming step, then cool completely before whipping.

    Notes

    Preparation

    • Warming the maple syrup enhances flavor and dissolves the salt smoothly.
    • Vanilla bean paste adds flavor and appealing flecks throughout the cream.
    • Gelatin optional stabilizer helps the whipped cream hold up longer on pies, cakes, and drinks.

    Serving Suggestions

    • Serve on our family’s Pumpkin Spice Steamer, pumpkin milk, pies, crisps, spice cakes, waffles, or hot chocolate.
    • A great topping for fall desserts and holiday gatherings.

    Variations

    • Try the browned-butter version with apple or pear desserts.
    • Berry-infused maple pairs nicely with chocolate or vanilla bases.

    Make-Ahead & Storage

    • Whipped cream can be stored up to 24 hours; re-whip lightly to refresh texture.
    • Stabilized versions hold their shape longer and are good for piping.