Best Pescado Borracho Drunken Fish Recipes

PESCADO BORRACHO (DRUNKEN FISH)

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.

CAMARONES BORRACHOS (DRUNKEN SHRIMP)

Steps:

• Peel and devein the shrimp.
• Chop onion finely.
• Wash the cilantro in several changes of water, dry it by squeezing it in a towel, and then chop in finely.
• Mash the chiptole chile.
• Heat a saute pan or frying pan over a high flame. Add butter, onions and chipotle chile.
• Season shrimp with salt and pepper.
• When pan begins to sizzle, add the shrimp. Stir fry until shrimp are almost cooked, approximately 3 minutes.
• Remove the pan from the heat, add the tequila and return it to the flame. Be careful when adding the tequila because it may flame up.
• Cook the shrimp for another 2 minutes, add the cilantro, and remove the pan from the fire.
• Taste the juice in the pan and season it with a salt and pepper.

FRIJOLES NEGRO BARRACHOS AKA DRUNK BLACK BEANS

Steps:

• Sort and rinse beans. Put beans in a dutch oven and cover with cool water to 3 or 4 inches over the beans. Soak overnight or bring to a boil and cook 2 minutes, remove from heat, cover and 1 hour. Drain and rinse beans and return to dutch oven with fresh water about 2 inches over the beans. Add one onion half with skin, bay leaf and baking soda to the dutch oven containing the beans and water. NO SALT YET! Using high heat bring beans to a boil then lower heat to medium high a and cook 20-25 minutes or until beans are al dente. Remove from the heat completely and season with salt, to taste. Do NOT add salt prior to this as beans will stay tough.
• Meanwhile, make seasoning paste: With scissors, cut stems from chilies and open them down one side to discard seeds and any large membrane. Put chilies in a bowl with very hot water to cover well and weigh down with something to keep them submerged. Soak for at least 15 minutes or until you are ready for them. Skip if using canned chipotles.
• In an oven proof skillet with NO oil or spray add one onion, quartered, and jalapeno. Broil about 5-7 minutes or so until blackened and charred. Remove from pan, remove seeds and stem from jalapeno when cool.
• While cooling toast cumin and coriander seeds In same skillet, wiped clean if needed, just until they begin to release their fragrance.
• Drain chilies and discard soaking water. Toss chilies, toasted seeds, charred onion and jalapeno, garlic, oregano, 1 tsp salt, cumin, coriander, peppercorns, cloves and half of the broth. Blend until smooth, adding a little more broth if needed to get the mixture moving.
• Heat oil in the same skillet until and add puréed mixture, Sounds weird but trust me! Cover with a lid to keep it from splashing and burning you and making a huge mess. Cook 5 -10 minutes or so, until fragrant and slightly thicker. Stir often to keep it from burning and be careful it does not splash on you.
• Drain beans again and remove bay leaf and onion. Add all the paste to the beans along with the beer, rest of broth, tomatoes with their juice, celery, carrot and the remaining onion half, roughly chopped.
• Allow to simmer uncovered for about 20 minutes or so or until the beans are completely done and veggies are tender. You can add a little water, broth or better yet, beer, if you wish.
• Stir in chopped cilantro, lime zest and juice. Taste now and season with more salt if desired. Enjoy!
• Note: You can make this a main dish by tossing in about 1/2 cup rendered chorizo or other sausage or cooked meat if desired or leave vegetarian. Either way this is great over brown rice or even white rice.
• Note: This freezes very well. I pour two cups into a ziploc bag, seal, label and lay flat. Once frozen you can stack them up on top of each other. Then thaw and reheat and serve over rice if desired.

DRUNKEN FISH

Steps:

• Thaw fish; rinse fish; pat dry.
• Set aside.
• Meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds.
• Place in a small bowl and cover with boiling water.
• Let stand 30 minutes to soften.
• Drain well.
• Cut the peppers into small pieces. In a blender or food processor, combine tequila and pepper pieces.
• Cover and blend or process until nearly smooth.
• In a medium saucepan, cook onion and garlic in hot oil until tender.
• Stir in tomato, oregano, salt, and cumin.
• Add blended tequila mixture and chili powder, if using.
• Bring to boiling; reduce heat.
• Simmer, covered, for 10 minutes.
• Preheat oven to 350 degrees F.
• Place fish in a greased 2-quart rectangular baking dish.
• Spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm).
• Bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork.
• Season fish to taste with salt and ground black pepper. I.
• If desired, garnish with lime slices and oregano sprigs and serve with rice.
• Pass remaining sauce.
• MAKE AHEAD:.
• Prepare the sauce as directed. Cover and chill for up to 2 days. To serve, place sauce in a covered saucepan and heat over medium heat until hot.