Borracho simply means ‘drunken’ in Spanish. These pintos are cooked in a dark Mexican beer to give them a nice deep flavor. A squeeze of fresh lime at the end really brightens them up! They are the perfect accompaniment to the Garlic Rubbed Flank Steak I’m cooking up for Fathers Day!
- 1 Anaheim chile or ¼ cup canned diced green chiles
- 3 slices smoked bacon (not maple flavored), chopped
- ½ cup diced white onion
- 2 cloves garlic, minced
- 1 jalapeño (seeded or not), minced
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 2 Roma tomatoes, seeded and diced or 1 cup canned petite diced tomatoes
- 1 bottle Negro Modelo, or other dark Mexican beer
- 2 teaspoons packed brown sugar
- 1 teaspoon Mexican oregano, crushed
- ½ teaspoon kosher salt
- 1 pinch ground cloves
- For serving:
- Lime wedges
- If you are using a fresh chile, roast the chile over high heat on the grill or on the burner of your stove until is is charred all over. Place in a brown bag or seal in a container until it cools. Peel away the skin; remove stem and seeds, then dice.
- Heat a 2 quart saucepan over medium heat, add the bacon and cook until just crisp. Remove bacon with a slotted spoon and set aside. Drain all but 1 tablespoon of the bacon grease and return to the heat and add the onion. Sauté onion for 2 or 3 minutes. Add the garlic and jalapeño and sauté for 1 minute, then add the remaining ingredients (including the chile and bacon). Bring to a boil and then reduce to simmer for 20 minutes. The flavors will mellow and deepen as the alcohol cooks out of the beer. Serve hot or at room temperature with a squeeze of lime.
Cheers and Happy grilling!