BOURBON BEAN AND CHORIZO TACOS

Bourbon Bean and Chorizo Tacos image

Provided by Food Network

Time 25m

Yield 4 Servings

Number Of Ingredients 10

3½ ounces chorizo, cut into thin half moons
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 garlic cloves, chopped
Kosher salt and freshly ground black pepper
¼ cup Maker's Mark® Bourbon
1 (1 pound 13-ounce) can pinto beans, rinsed and drained
12 fajita-size flour tortillas
3 ounces Monterey jack cheese, grated
¼ cup fresh cilantro, for serving

Steps:

1. In a large, deep skillet, cook the chorizo over low heat, stirring frequently, until lightly browned and curled, about 5 minutes. Transfer to paper towels to drain. 2. To the fat in the skillet, add the oil, onion, and garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. 3. Add the bourbon and beans. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the beans are hot and almost all of the liquid has evaporated, about 5 minutes. Using a potato masher or large fork, gently mash about half of the beans. Season to taste with salt and pepper. Stir in water if the mixture is too thick. 4. Warm the tortillas according to the package's directions. Divide the beans, chorizo, cheese, and cilantro among the warm tortillas.