SALSA BORRACHA
Provided by Marcela Valladolid
Categories condiment
Time 15m
Yield 1 cup (about 4 servings)
Number Of Ingredients 7
Steps:
- Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.
- Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.
BORRACHO BEANS
These Borracho beans ("Drunken" beans) are simmered in dark bear to create a bold and flavorful broth with pinto beans, bacon, chilis and spices.
Provided by Lauren Allen
Categories Main Course Side Dish
Time 1h45m
Number Of Ingredients 18
Steps:
- Pour beans into a colander and rinse them off, removing any unwanted pieces. Add to a large pot with 6 cups of water (or enough to cover them by about 2 inches), a small chunk of onion, bay leaf and 1/2 teaspoon of salt.
- Bring to a boil, then reduce heat to a simmer and cook for 1 to 2 hours, until the beans are tender, but not bursting. (Mine usually take about 1 hour but depends on how dry/old your beans are). Check them a few times during cooking to make sure they are covered in water and add a little more water if needed.
- Once the beans are tender, drain them, reserving 1/4 cup of the liquid. Set aside.
- Add the bacon to a large pot and cook for about 5 minutes or until cooked. Remove some of the grease. Add onion and garlic and cook until onion is translucent. Add ham (or sausages), diced tomatoes, peppers, cilantro, oregano, paprika, cumin, black pepper and cook for 5 additional minutes.
- Add the cooked beans, reserved broth, and beer. Simmer for 15 minutes.
- Taste and season with salt and pepper, or additional spices if needed.
- Serve garnished with cilantro, as a meal with warm tortillas, or as a side dish.
Nutrition Facts : Calories 305 kcal, Carbohydrate 41 g, Protein 17 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 17 mg, Sodium 443 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
SALSA BORRACHA (DRUNK SALSA)
This is a special salsa that you can serve with Mexican tacos, fajitas, chicken or over eggs. I am from Mexico and we love it !!!. Viva Mexico! Leave the seeds in the peppers for a spicier salsa.
Provided by ALI GARCIA
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly.
- Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended. Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 1.1 g, Sodium 5.3 mg, Sugar 2.4 g
BORRACHO BEANS (FRIJOLES BORRACHOS)
Tender and creamy Borracho Beans (Frijoles Borrachos) are an easy Mexican dish made from pinto beans simmered in beer with bacon, onions and tomatoes.
Provided by Isabel Eats
Categories Side
Time 10h45m
Number Of Ingredients 15
Steps:
- Pour the beans into a large bowl. Pick out and discard any beans that are shriveled or split as well as any small rocks that may have made their way into the bag.
- Fully cover the beans with water (at least 3 inches over the top of the beans) and set on the counter to soak for 8 hours or overnight.
- Drain and rinse the beans under cool water. (They will have doubled in size during the soaking process!)
- Transfer the beans to a large pot or Dutch oven. Add 10 cups of water (and the optional ingredients if using them).
- Bring beans to a boil, then reduce heat to a low simmer. Cover and cook for 2 to 2 1/2 hours. (I recommend checking them at the 2 hour mark and giving them a taste. They should be tender and fully cooked through, but still a little firm and not mushy. Cook a little longer if they're not quite done.)
- Drain cooked beans, transfer to a large bowl, and set aside. Rinse and dry the pot.
- Return pot to the stove and heat over medium-high heat. Add the bacon and cook, stirring occasionally, until browned and crispy. Transfer the cooked bacon to a plate lined with paper towels and set aside.
- Add the onions and jalapeno and cook for 5 minutes, scraping up any browned bits on the bottom of the pot.
- Add the garlic, chili powders, dried oregano, salt and ground cumin. Stir and cook for 30 seconds.
- Add the cooked pinto beans, diced tomatoes, beer and brown sugar. Stir together to combine and bring to a low simmer.
- Simmer the beans for 15 minutes and remove from heat. Stir in the chopped cilantro and crispy bacon. Serve immediately.
Nutrition Facts : ServingSize 1 /12th of recipe, Calories 235 kcal, Carbohydrate 28 g, Protein 11 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 329 mg, Fiber 6 g, Sugar 3 g
FRIJOLES BORRACHOS
Steps:
- To prepare the beans, put the beans in a pot, add 3 times their volume in water. Cover and cook over low heat for 1 1/2 to 2 hours or until the beans are tender. If needed, add more warm water.
- Meanwhile, heat the lard in a large, deep, and heavy skillet, over a medium high heat. Add the onions and fry until lightly browned. Add the tomatoes, chilies, and cilantro. Add the cooked beans, salt, and beer. Continue to cook, uncovered, over low heat until the mixture thickens, about 45 minutes.
- Pour the hot beans into a decorative clay or ceramic serving dish. Serve with roasted meat and corn or flour tortillas.
BORRACHO SAUCE
Make and share this Borracho Sauce recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat up your grill to high.
- Brush the onions with olive oil and salt and char them on the grill.
- Do the same with all the peppers and tomatoes (do not oil or salt) placing them in a covered container when blackened on the outside.
- By placing all the components in a covered container they will steam together and render a charred veggie stock in the bottom of the container.
- When they have sat for 1/2 hour remove and let cool.
- Remove the stems from the peppers and the cores from the tomatoes then roughly chop the elements in a food processor.
- In a saucepan, bring your chicken stock to a simmer then add the veggie puree and half the cilantro.
- While stirring, reduce the mixture to the original consistency of the puree.
- Add the dark beer and lime juice and simmer for 10 minutes.
- Add the tequila and simmer for 5 minutes.
- Finish with the rest of the cilantro and salt to taste.
Nutrition Facts : Calories 226.3, Fat 3.1, SaturatedFat 0.6, Cholesterol 3.6, Sodium 197.7, Carbohydrate 39.9, Fiber 9.3, Sugar 16.7, Protein 8.7
PESCADO BORRACHO (DRUNKEN FISH)
I made this one just because I got a kick out of the name but it's pretty darned good. It's from the Favorite Brand Names Cookbook.
Provided by pesce_gurl
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil.
- In 2-qt. oblong baking dish, place browned fish; set aside.
- Add remaining 2 Tbsp of oil and onion to skillet; saute onion about 5 minutesor until soft. Add remaining ingredients, except wine. Bring to a boil, stirring constantly; add wine and blend well.
- Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork.
- Presentation: Serve each fillet wih sauce; garnish with parsley.
SOUTH TEXAS BORRACHO BEANS
These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.
Provided by CAL
Categories Side Dish Beans and Peas
Time 10h
Yield 6
Number Of Ingredients 9
Steps:
- Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
- Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
- Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.
Nutrition Facts : Calories 363 calories, Carbohydrate 52.4 g, Cholesterol 13.6 mg, Fat 6.4 g, Fiber 17.7 g, Protein 21.9 g, SaturatedFat 1.9 g, Sodium 1011.8 mg, Sugar 3.4 g
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