Tuesday, October 9, 2012

Taste of Texas Guajillo Pintos and Saffron Infused Cornbread

Taste of Texas Guajillo Pintos and Saffron Infused Cornbread

For Pintos:
I used Marx Foods Dried Guajillo Chilies in my pinto beans. The Guajillo chili peppers add great flavor without out a lot of heat. I loved the convenience of having the dried peppers on hand to use at my convenience, not having to worry about when fresh will go bad. Marx recommends storing Guajillo peppers in an air-tight container in a cool, dark cupboard. Guajillos will retain their flavor for at least one year, but likely longer.

1 pound fresh pinto beans, rinsed and drained 
4 ounce boneless pork tenderloin, cut into small cubes
2 slices of bacon, finely diced
Marx Foods Dried Guajillo Chiliesrehydrated
1 teaspoon adobo chili powder
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon Mexican oregano
3 cloves of garlic, minced
1 medium white onion, finely diced
1 cup beer
1 carton low sodium beef stock
additional white onion for garnish, thin sliced rings

Place all ingredients in your crock pot except beef stock. Mix well. Pour enough beef stock over beans just to cover with liquid. Cook on high for 2 1/2 hours, then reduce to low and simmer for 5 - 6 hours. 

For Cornbread:
Marx Foods Sargol Saffron Threads give an unexpected flavor to my traditional Texas cornbread. You will be saying, "Wow, why didn't I think of that before!"

1 package (6-ounces) regular cornbread mix (do not use sweet)
1 egg, slightly beaten
2/3 cup of milk
about 13 threads or 1/16 teaspoon of Marx Foods Sargol Saffron Threads
1/4 cup canned green chiles, drained and chopped fine
1/4 cup jarred roasted red peppers, drained and chopped fine
1/8 cup jarred pickled jalapenos, drained and chopped fine
1/4 teaspoon chili powder
1/4 teaspoon black pepper

Preheat oven to 400 degrees. Heat 1/3 cup of milk in microwave for about 45 seconds (watch so it doesn't bubble up). Place saffron threads in milk and let them steep for 20 minutes. In bowl add all the ingredients including steeped saffron in milk. Gently mix. Lightly grease 8" cast iron skillet, place in 400 degree oven and heat for 5 minutes. Remove from oven and pour cornbread mix in skillet. Bake 20-25 minutes until lightly browned on top. 

Serve cooked pintos with thinly sliced raw onion rings on top. Garnish with a nice slice of cornbread on top. (I used a Texas shaped cookie cutter and pressed into cornbread while still warm). 


  1. What a great dish. A true taste of Texas!

  2. Woooowheeee! This delicious dish left my entire family blown away! Linda Mire, thanks for sharing. What a fantastic and true "taste of TX"!

  3. Wow, Linda Mire, You have outdone yourself with this recipe. The beans were outstanding and you were right about what an unexpected surprise the saffron is in the cornbread. Thank you so much for these recipes.

  4. Linda Mire's recipe looks great - love the Texas shaped cornbread! This one's my favorite!

  5. This is my favorite!! Linda Mire's Texas cornbread and pinto beans is the best!!

  6. Looks good to me! Cornbread and spice speak to all of us Texans.

  7. Thanks to everyone for your nice compliments on Linda's dish! The little cornbread cutout of Texas just makes it!!!

  8. Linda Mire's recipe blew me away! Normally I am not the biggest fan of any kind of beans, but this recipe tasted amazing! And of course the Texas shaped cornbread, too cute!!!! Thisr recipe was by far my favorite!

  9. Good recipe, it was my favorite! Loved the cornbread, very origional!

  10. Linda Mire's saffron infused cornbread is amazing! I really enjoyed this recipe, very creative and yummy!

  11. Linda Mire's recipe looks and sounds great! Can't wait to try it!

  12. Excited to try Linda Mire's recipe! Looks delicious!

  13. Pintos and cornbread have always been something that reminded me of home. The Texas shaped cornbread is icing on the cake. Great recipe Linda Mire. This has easily become a favorite in my household.

  14. This looks really, really good. Gotta love cornbread.