Burgers Borracho Recipes

SOUTH TEXAS BORRACHO BEANS

Steps:

• Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
• Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
• Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

SALSA BORRACHO

Steps:

• Set a skillet or griddle over medium high heat and toast the dried red and ancho chiles (without any liquid), turning a few times until they are flexible and lightly colored (do not scorch); depending on your stove it may take anywhere from 1 minute to 5 minutes.
• Remove the chiles from heat and cool slightly.
• Stem and seed the chiles and tear them into small pieces.
• In a medium heat-proof bowl, pour the 2 cups boiling water over the chiles.
• Cover, let stand, stirring occasionally, until cool.
• Drain the chile pieces, reserving about 3 tablespoons of the soaking water.
• Preheat the broiler.
• In a shallow pan, broil the tomatoes, turning them once, 15-20 minutes; the peels should be blackened.
• Remove from broiler and cool slightly.
• Core (but DON'T peel) tomatoes and coarsely chop them.
• In a blender or food processor, combine all ingredients BUT the cilantro, including tomato peels and chile pieces with their reserved water.
• Blend until smooth.
• Stir in cilantro before serving.

CAMARONES BORRACHO

Steps:

• Place marinade into a blender, puree till smooth, adjust seasonings and puree again if needed Place raw shrimp in a glass bowl, pour marinade over shrimp, stirring to coat Cover bowl and refrigerate mixture 4 hours.
• Heat a large skillet on high heat till hot, add shrimp and marinade, tossing till shrimp are pink and cooked through, about 2 minutes Serve on rice.