Beans with Chorizo, Chiles, and Tequila
Frijoles de FiestaCelebrations in Mexico naturally call for plenty of food. A friendly taxi driver in Guadalajara, in the state of Jalisco, told me how to make this fiesta bean dish. As he drove, he talked and I took notes. This pot of beans is fit for any convivial gathering.Adding tequila to the beans (and to many other dishes) is common in Jalisco, where almost all of the tequila in Mexico is produced.
Ingredients
Makes 8 servings
- 1 pound cooked red beans Basic Pot Beans
- 4 ancho chiles toasted and seeded
- 1 teaspoon dried oregano Mexican variety preferred, crumbled
- 2 medium tomatoes peeled and chopped
- ½ cup canned chicken broth
- 2 bay leaves
- 1 teaspoon salt or to taste
- ½ pound fresh bulk chorizo or packaged, with casings removed, crumbled
- 1 medium white onion chopped
- 2 tablespoons tequila
- Chopped fresh cilantro for garnishing
- ½ cup crumbled queso fresco fresh Mexican cheese
Instructions
- Prepare the beans.
- While the beans cook, soak the toasted chiles in hot water to cover 20 minutes.
- Transfer to a blender, discarding the soaking water.
- Add the oregano, tomatoes, and chicken broth.
- Blend as smoothly as possible.
- When the beans are tender, add the puréed mixture to the pot of beans.
- Add the bay leaves and salt.
- Cover the pot and continue to simmer the beans over low heat.
- In a large skillet, fry the chorizo until brown and cooked through, about 4 minutes.
- Pour off excess grease.
- Add the chorizo to the simmering beans.
- In the same skillet, fry the onion, stirring, until it starts to brown, 3 to 4 minutes.
- Add to the beans along with the tequila.
- Cook the beans until the broth reduces and thickens and the beans are very tender, 25 to 30 minutes.
- Remove the bay leaves.
- Serve the beans in shallow soup bowls.
- Sprinkle with chopped cilantro and crumbled cheese.