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Beans with Chorizo, Chiles, and Tequila |
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Serves: 8 Print this Recipe(Frijoles de Fiesta) Category: Bean Dishes Celebrations in Mexico naturally call for plenty of food. A friendly taxi driver in Guadalajara, in the state of Jalisco, told me how to make this fiesta bean dish. As he drove, he talked and I took notes. This pot of beans is fit for any convivial gathering. Adding tequila to the beans (and to many other dishes) is common in Jalisco, where almost all of the tequila in Mexico is produced. 1 pound cooked Basic Pot Beans with red beans 4 ancho chiles, toasted and seeded __Toasting Dried Chiles ..........Click the Edit tab and select this entry to follow preparation instructions. 1 teaspoon dried oregano (Mexican variety preferred), crumbled 2 medium tomatoes, peeled and chopped 1/2 cup canned chicken broth 2 bay leaves 1 teaspoon salt, or to taste 1/2 pound fresh bulk chorizo sausages, or packaged, with casings removed, crumbled 1 medium white onion, chopped 2 tablespoons tequila Chopped fresh cilantro, for garnishing 1/2 cup crumbled queso fresco (fresh Mexican cheese) 1. Prepare the beans. While the beans cook, soak the toasted chiles in hot water to cover 20 minutes. Transfer to a blender, discarding the soaking water. Add the oregano, tomatoes, and chicken broth. Blend as smoothly as possible. 2. When the beans are tender, add the puréed mixture to the pot of beans. Add the bay leaves and salt. Cover the pot and continue to simmer the beans over low heat. 3. In a large skillet, fry the chorizo until brown and cooked through, about 4 minutes. Pour off excess grease. Add the chorizo to the simmering beans. In the same skillet, fry the onion, stirring, until it starts to brown, 3 to 4 minutes. Add to the beans along with the tequila. Cook the beans until the broth reduces and thickens and the beans are very tender, 25 to 30 minutes. Remove the bay leaves. Serve the beans in shallow soup bowls. Sprinkle with chopped cilantro and crumbled cheese. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Basic Refried Beans Pinto Beans with Fried Onions Ranch Beans with Bacon Horsemen’s Beans Red Beans and Pork Chili Beans with Chorizo, Chiles, and Tequila Black Beans Yucatán Black Beans with Diced Pork, Yucatán-Style Black Beans and Rice Yucatán Puréed Black Beans Quick Refried Black Beans White Beans with Roasted Garlic White Beans and Carrots with Green Onions Basic Chickpeas Chickpeas with Spinach Fresh Fava Beans Lima Beans with Toasted Pumpkin Seeds Basic White Rice Mexican Rice Rice with Carrots Rice with Corn Tomatillo-Cilantro Rice Green Rice Rice with Pine Nuts Yellow Rice with Peas Rice with Chickpeas Rice with Plantains Rice with Mixed Vegetables Rice with Squash Blossoms Rice with Mushrooms and Poblano Chiles Red Rice with Chicken Rice with Minced Pork or Beef Rice with Sausage and Cabbage Rice with Ham and Pineapple Rice with Shrimp and Corn Rice with Crab, Yucatán Style Vermicelli with Mushrooms Vermicelli with Chicken Meatballs Vermicelli with Turkey * Beans, Rice, and Pasta |
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