Drunken Mexibird Recipes

Steps:

• Put mayocoba beans into a large container with enough cool water to cover by several inches. Let beans soak 8 hours to overnight.
• Drain mayocoba beans and rinse thoroughly; put into a large stockpot. Pour enough water into the pot to cover beans by a few inches; bring to a boil, reduce heat to medium-low and place a cover on the pot, and cook at a simmer until beans are soft in the center, about 90 minutes.
• While the beans simmer, heat oil in a large skillet over medium heat. Cook and stir onion in hot oil until tender, about 5 minutes; add tomatoes and serrano pepper and simmer until the tomatoes have softened slightly, about 5 minutes. Reduce heat to medium-low and continue cooking until the liquid begins to thicken, about 10 minutes more. Remove from heat.
• Cook and stir bacon in a large, deep skillet over medium-high heat until very crispy, about 10 minutes; remove bacon from skillet with a slotted spoon and drain on a plate lined with paper towel.
• Cook ham cubes in the bacon fat in the skillet until browned, about 5 minutes; remove with slotted spoon to the plate with the bacon to drain.
• Once the beans have cooked, stir the tomato mixture, bacon, ham, beer, jalapeno peppers, cilantro, and chicken bouillon granules into the beans; season with sea salt. Bring the mixture to a simmer and cook until the beans are completely softened, about 30 minutes.

Steps:

• Preheat oven to 375 degrees F.
• Season chicken with salt, pepper, and oregano (Mexican oregano is a different animal than the widely available Mediterranean oregano and it’s worth hunting for it; you can substitute a 50/50 mix of ground cilantro and Mediterranean oregano).
• In an ovenproof skillet, heat the olive oil and brown the chicken pieces on all sides.
• Remove the chicken from pan and set aside.
• Reduce the heat, add the onion and garlic, and cook for 5 minutes.
• Add the bay leaves, wine, tequila, and olives.
• Return the chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes.
• Remove and serve with Spanish rice or Mexican rice and other sides of your choosing.