Last Updated on June 26, 2023 by My Back Kitchen
When it comes to Tex-Mex cuisine, few dishes embody the essence of comfort and flavor quite like Borracho Beans. These hearty, simmered beans infused with beer and aromatic spices offer a tantalizing blend of savory goodness. Originating in the southwestern United States, Borracho Beans have become a staple in Tex-Mex cooking, known for their robust flavor and satisfying texture. In this blog post, we will explore the origins, preparation process, and the mouthwatering appeal of Borracho Beans.
Borracho Beans, which translates to “drunken beans” in Spanish, are an integral part of Tex-Mex cuisine. The dish has its roots in Mexican and Texan culinary traditions, combining pinto beans, beer, and a medley of flavors to create a dish that is both comforting and full of character. Borracho Beans are often served as a side dish alongside other Tex-Mex favorites, such as our tacos al pastor, or enjoyed as a hearty vegetarian main course.
What sets Borracho Beans apart is the addition of a light Mexican beer, which imparts a unique and rich flavor profile to the dish. The beer helps tenderize the beans and adds a subtle bitterness that balances the overall taste. Along with the beer, aromatic ingredients like onions, garlic, jalapeños, and cilantro are added to create a complex and mouthwatering flavor base.
Borracho Beans represent the heart and soul of Tex-Mex cuisine, showcasing the fusion of Mexican and Texan culinary traditions. The combination of tender pinto beans, beer-infused broth, and aromatic spices creates a robust and satisfying dish that is both comforting and full of flavor. Whether enjoyed as a side dish or a main course, Borracho Beans invite you to savor the rich heritage and bold flavors of Tex-Mex cooking. So, grab a bowl, dig in, and let the vibrant tastes of Borracho Beans transport you to the sun-drenched landscapes of the Southwest. Enjoy!
Borracho Beans (Frijoles Borrachos)
- 1 lb. dried pinto beans
- 4 oz bacon or salt pork chopped
- 1 whole jalapeño
- 1 medium white or yellow onion quartered
- 1 head garlic
- 1 can light beer Preferably Mexican beer such as Corona or Dos Equis
- 4 roma tomatoes quartered
- 1/2 bunch cilantro
- 10 cups water
- In a wide 6-to 7-quart heavy pot, add all ingredients together.
- Bring to boil, reduce heat to low. Cover and simmer for 2-2 1/2 hours, stirring occasionally, until beans are tender.