Recipes collected from the BBQ Newsgroup

Frijoles Borrachos Mexicanos
Frijoles Borrachos Mexicanos
2 chipotle peppers, stemmed
4 jalapenos, chopped
1/2 cup peppered tequila
1 lb dried pinto beans
12 oz Mexican beer
4 cloves garlic, minced
1 tsp cumin seeds
1/2 lb bacon, cut into 1 1/2 inch pieces
1 onion, chopped
2 cloves garlic, minced
4 large tomatoes, chopped
salt to taste
1 bunch fresh cilantro
1 Rinse pintos and put in a pot along with beer and water to cover the beans by about 3 inches. Add chipotles,
4 cloves of minced garlic, and cumin seeds. Bring to a boil, reduce heat, and simmer for 1 1/2 hours, covered.
Remove cover and salt to taste.
2 Meanwhile, fry bacon until crisp. Drain and set aside, reserving 4 tablespoons of bacon grease. Wipe out pan
and sauté onions and 2 cloves of garlic until translucent. Add tomatoes and jalapenos and simmer for 5
minutes, stirring constantly. Remove from heat and add to the beans, along with bacon and peppered tequila.
Simmer on medium heat for 5-10 minutes. Salt to taste, and garnish with cilantro sprigs when served.
Servings: 1
Recipe Type
Bbq List, Beans, Mexican
Recipe Source
Source: Chile Pepper Magazine, February 1991
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
file:///I|/BBQ%20Recipes/BBQ%20Recipes/recipes.bbq/Frijoles Borrachos Mexicanos.htm [1/7/2011 5:16:53 AM]