Salsa Borracho Recipes

Steps:

• Stir 2 tablespoons salt into 3 quarts warm water in a large bowl until dissolved. Add the beans, cover with plastic and let sit at room temperature for 8 hours and up to 24. Drain and set aside until ready to use.
• Heat a large Dutch oven or large heavy pot over medium heat. Add the bacon and cook, stirring occasionally, until the fat has rendered and the bacon is crispy and deep golden brown, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a small bowl, leaving as much fat in the pot as possible.
• Add the chiles, garlic, onions and 4 teaspoons salt to the pot and cook, stirring occasionally, until the vegetables are tender and just beginning to brown, 10 to 12 minutes. Add the tomatoes and cook, stirring occasionally, until the liquid has almost completely evaporated, 3 to 4 minutes. Add the beans, lager, bacon, and 10 cups cold water to the pot and simmer uncovered, stirring and skimming occasionally, adding more boiling water if needed, until the beans are tender, 45 to 75 minutes.
• Remove the beans from the heat and stir in the cilantro. Let the beans sit for 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees F.
• Season chicken with salt, pepper, and oregano. In ovenproof skillet, heat olive oil and brown chicken pieces on all sides. Remove chicken from pan and set aside.
• Reduce heat, add onion and garlic, and cook for 5 minutes. Add the bay leaves, wine, tequila, and olives. Return chicken to the pan, cover, and cook in the oven until tender and browned, about 40 to 45 minutes. Remove and serve.

Steps:

• Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.
• Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.

Steps:

• Melt butter over medium low heat in a saucepan. Add the garlic, chili powder, and jalapenos and saute.
• When the mixture begins to foam add the remaining ingredients and bring to a boil. Simmer for 5 minutes.
• Remove from heat and serve with tortilla chips.

Steps:

• Set a skillet or griddle over medium high heat and toast the dried red and ancho chiles (without any liquid), turning a few times until they are flexible and lightly colored (do not scorch); depending on your stove it may take anywhere from 1 minute to 5 minutes.
• Remove the chiles from heat and cool slightly.
• Stem and seed the chiles and tear them into small pieces.
• In a medium heat-proof bowl, pour the 2 cups boiling water over the chiles.
• Cover, let stand, stirring occasionally, until cool.
• Drain the chile pieces, reserving about 3 tablespoons of the soaking water.
• Preheat the broiler.
• In a shallow pan, broil the tomatoes, turning them once, 15-20 minutes; the peels should be blackened.
• Remove from broiler and cool slightly.
• Core (but DON'T peel) tomatoes and coarsely chop them.
• In a blender or food processor, combine all ingredients BUT the cilantro, including tomato peels and chile pieces with their reserved water.
• Blend until smooth.
• Stir in cilantro before serving.