Frijoles Borrachos

Frijoles Borrachos

Happy Friday!! Today we are wrapping up Christmas Gift Week, a week where I have showcased some of the food/cooking related stuff I was given for Christmas this year! Once again, thanks to my lovely family for the sweet gifts – I love them all!

frijoles borrachos

Today we are showcasing another cookbook; this one I received from Matt’s parents: The Latin Road Home by Jose Garces. Of course y’all know Chef Garces; he’s a Latin-born restaurant chef that rose to common knowledge status when he competed on and won Food Network’s The Next Iron Chef several years ago. This book he released a few years ago is quite excellent.

frijoles borrachos (Mexican drunken beans)

The book walks you through Latin food of several different countries, with each country being a different section and each section divided by region or city. Garces gives detailed recipes, plus essays on the food culture of each country and region/city, peppered with personal anecdotes. He takes us through Ecuador, Spain, Cuba (which includes a chapter on Miami), Mexico, and Peru. I suppose it’s predictable that the first recipe I made came from the Mexico chapter, but never fear, I am quite looking forward to exploring the other sections as well.

Frijoles Borrachos

Frijoles Borrachos is a classic Mexican dish, which is translated as “drunken beans.” It’s freakin’ delicious. Even reheating the leftovers in the microwave makes your kitchen smell intoxicating. The dish will feed a small army, and your army will love it. Try it soon!

And now we will of course recap my week of enjoying my wonderful Christmas gifts!

First up, my parents gave me a square doughnut pan, so I made these decadent Chocolate Peanut Butter Doughnuts. Wowsers.

Chocolate Peanut Butter Doughnuts

 

 

 

 

 

Secondly, I made these utterly insane Bacon and Hazelnut Buttermilk Caramels for my friends, using my brand new candy thermometer from my sis and a new cookbook from my mom. There were no words for the caramels. You just have to try them.

Bacon and Hazelnut Buttermilk Caramels

 

 

 

 

 

And thirdly, I used some homemade blackberry jam from my mother-in-law to make, for the first time ever, homemade toaster pastries (Pop Tarts – and yes, I’m calling them toaster pastries because Pop Tart is a brand name and a trademarked term). These Blackberry Jam Toaster Pastries were amazing. There is absolutely no comparison between homemade and store bought in this instance.

blackberry jam toaster pastries

 

 

 

 

 

Oh, and I also threw in a bonus post this week – I did a guest post for my friend Shaina, who’s visiting New Orleans this week. I made her some Creole Meatball Po’Boys and they were outstanding! Get the recipe at her site, and check out the rest of her awesome blog!

Creole Meatball Po'Boys

 

 

 

 

 

{One year ago: Maple Glazed Baby Back Ribs}

Source: slightly adapted from The Latin Road Home by Jose Garces

Ingredients:
4 cups dried pinto beans
4 thick-cut slices bacon, chopped
2 medium onions, chopped
12 garlic cloves, minced
2 jalapenos, thinly sliced
1 (28 oz.) can of fire-roasted diced tomatoes, with juice
2 (12 oz.) bottles of Mexican beer, such as Negra Modelo
1 quart chicken stock
1 lb. plum tomatoes, seeded and chopped
¼ cup chopped fresh cilantro
Kosher salt and black pepper

Directions:
Soak the beans in a large mixing bowl in cool water covered by 2 inches overnight.
Drain and rinse the soaked beans. Combine them in a large saucepan or Dutch oven with enough water to cover by at least 2 inches. Bring to a boil. Lower the heat to simmer and cook about 90 minutes. The beans should be not quite tender, still a bit dry on the inside.
Meanwhile, cook the bacon over medium heat in a large skillet until just crispy at the edges. Stir in the onions, garlic and jalapenos and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Add the tomatoes and beer and stir to combine. Continue to cook until the liquid is reduced by half, about 15 to 20 minutes.
Shut off the heat on the skillet and pour its contents into the stockpot with the beans. Add the chicken stock and stir to combine. Simmer until the beans are tender, 30 to 40 minutes more.
Just before serving, fold in the plum tomatoes and cilantro, and season to taste with salt and pepper. Heads up, you’ll likely need a lot of salt as this is quite the large pot of beans.

One response to “Frijoles Borrachos

  1. Pingback: Game Day Grub Recipe Round-Up | The Texan New Yorker

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