Borracho Sauce Food

SALSA BORRACHA

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.

FRIJOLES BORRACHOS: DRUNKEN BEANS

Steps:

• Wash the beans thoroughly in cold water, discarding any stones or rotten beans.
• Place the beans in a wide, short saucepot (rondeau), and cover with water by 2 inches. Cook for 30 minutes, and then, add the tomatoes, onions, jalapeno, garlic, bay leaves, oregano, and beer. Cook until the beans are tender, about another 30 minutes.
• With a potato masher, crush the beans, to thicken the bean liquid. Adjust the seasonings with salt and pepper.

PASTEL BORRACHO

Steps:

• Preheat oven to 350 degrees. Butter 8 mini bundt cake molds. Sprinkle walnuts in bottom of molds, dividing equally. In a smaller bowl, combine flour, baking powder and salt. In a medium bowl, beat softened butter and sugar until fluffy. Add eggs, 2 at a time. Beat in vanilla and 10 tablespoons dark rum. Gradually beat in dry ingredients. Divide mixture between mini bundt cake molds. Bake for 20 to 25 minutes, until golden.
• Combine 1/2 cup rum, 1/2 stick butter, water, sugar, orange juice and grated orange peel in medium saucepan. Boil until slightly thickened, about 8 minutes.
• Invert warm cakes onto plates. Using a toothpick, poke holes into top of individual cakes (this will help absorb the syrup better). Pour warm glaze over warm cakes, dividing equally. Let cool slightly but serve warm. Garnish with mint sprigs and orange peel strips.

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

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.

BORRACHO BEANS

Steps:

• In a medium pot over medium-high heat, stir to combine all ingredients except the cilantro and lime wedges. Bring to a boil, reduce heat to medium-low heat, and simmer for 20 minutes. Stir in cilantro and serve with lime wedges.

ONE-POT TEXAS BORRACHO BEANS

Steps:

• Place bacon in a 2-quart pot. Cook over medium-high heat, turning occasionally, until evenly browned, 5 to 7 minutes. Remove some bacon grease, as needed, to keep from boiling the bacon. Drain bacon slices on paper towels.
• Add onion to the pot; saute in the remaining bacon grease until translucent, about 5 minutes. Add chopped jalapeno; saute until starting to soften, about 2 minutes.
• Add the bacon, pinto beans, tomatoes, water, green onion, cilantro, salt, garlic powder, and chipotle to the onion mixture. Bring to a slow boil; reduce heat to medium. Cook, stirring occasionally, until mixture is hot and flavors meld, about 15 minutes.

BEST DAMN BORRACHO BEANS PERIOD!

Steps:

• Soak your beans. (This very important if you want tender beans). Bring beans to boil in 8-10 cups of water. Remove from heat covered. Let the beans soak for 1 hour.
• Strain the beans, and discard water. Bring another 8 cups of water, and 32 ounces of chicken stock to a boil.
• While beans are starting to boil, trim the ham hocks of fat; leave fat in large pieces. Cut the meat into small bite-size pieces. Put all into pot. (Remove fat and bones when your beans are done.).
• Cut veggies into small pieces, then combine veggies, meat, fat, and spices into large stock pot or dutch oven and simmer for at least 2 1/2 hours, or until tender. Remove fat when finished. Taste, add more seasoning if needed.

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.

EASY AND DELICIOUS BORRACHO BEANS

Steps:

• In a medium sized sauce pan, fry bacon and onion until the bacon is crisp (stirring often to make sure onion doesn't burn).
• add pinto beans, ro-tel tomatoes, chilies, garlic and beer to the pot.
• Bring to a boil, reduce heat to medium-low and simmer uncovered for about 20 minutes or until the sauce is to your desired thickness (if you have longer, it's better!).
• Stir in cilantro and garnich with lime or cheese or both!

BORRACHO BEANS FROM SCRATCH

Steps:

• Sort through the beans, looking for small rocks and debris. Place in large bowl and rinse several times. Remove beans by hand into a clean bowl of water. (Do not pour beans out of the rinse bowl, as there may be sand and debris at the bottom of rinse bowl.) Fill the bowl with the newly rinsed beans with water and soak beans overnight.
• Drain off soaking water. In a large soup pot, bring 3 quarts of water to a boil and add beans and dark beer. Add garlic, Kosher salt, onion powder and chili powder to beans and beer. Lower the heat to simmer, cover pan and cook about 2 hours, or until beans are tender. When the beans are light brown and soft, add the cumin, Mexican oregano and jalapeno peppers.
• In a skillet over medium-high heat, fry bacon pieces and onions until bacon is crisp. Add to beans.
• Last, but not least, add the cilantro and fresh roma romatoes. Simmer for another hour.

KIKI'S BORRACHO (DRUNKEN) BEANS

Steps:

• Soak beans in a large pot of water overnight.
• Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
• Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
• With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

BORRACHO BEANS

Steps:

• Sort the beans to remove any stones or grit. Rinse the beans in a colander and place in a large pan with the water and beer. Add the garlic, onion, epazote (if using), chile powder, cumin, pork or bacon, tomatoes, and salt.
• Boil the beans for an hour and then reduce to a simmer and cook over very low heat until soft (12 hours in crockpot or other slow cooker works best). Keep the level of the broth a good inch or so above the beans, and add more water as needed. Serve with broth in a bowl as a side dish.