Sides

Hatch Chile Borracho Beans

by Shawnda on August 22, 2014

in Beans and Legumes,Hatch chiles,Mexican & TexMex,Sides,Vegetarian,Veggies & Starches

Hatch Chile Borracho Beans

The onset of hatch chile season means that the pot of beans I make for the 2-3 TexMex nights that are always on the menu get a green chile makeover.

Hatch Chile Borracho Beans

Where I come from, you usually have three options for beans on taco night: refried beans, charro beans, and borracho beans.

Refried beans are easy, especially when your two-ingredient recipe calls for a can opener and a can. Charro beans take a little bit of planning and a whole lot of bacon.

Borracho beans? They also need a little bit of planning. But most of all? They need beer.

Hatch Chile Borracho Beans

In addition to being spiked with beer, these beans are also spiked with green chile salsa verde and a hatch chile pico de gallo.

Hatch Chile Borracho Beans

Here in Texas, Shiner has always been the popular choice for borracho beans. There are very few rules, but there is one thing to remember: Pick out an amber-or-darker brew from your fridge because, just like in all other aspects of real life, light beer won’t do much for you.

Hatch Chile Borracho Beans

Your favorite taco night side infused with green chiles and beer.

Ingredients

  • For the beans:
  • 1 lb dry pinto beans, rinsed and soaked*
  • 12 oz beer (medium/amber is best; I used a locally brewed jalapeno ale this time)
  • 2 Tbsp brown sugar
  • 1/2 small red onion
  • 3 cloves garlic, minced
  • 2 tsp salt
  • Black pepper
  • 1 tsp chile powder (I used a New Mexican blend)
  • 1/2 tsp ground cumin
  • 1/2 cup green chile salsa verde
  • For the hatch chile pico de gallo:
  • 3 large roma tomatoes, seeded and diced
  • 1/2 small red onion, diced
  • 2 hatch chiles roasted, seeded, and chopped*
  • Juice of 1/2 lime
  • Small handful of cilantro, chopped
  • *Either soak overnight or do the quick-soak method: bring beans to a boil, turn off heat, and let stand 1 hour; drain and proceed with recipe.

Instructions

  1. Place the pre-soaked beans, beer, brown sugar, onion, garlic, salt, pepper, chile powder, cumin, and salsa verde in a large pot.
  2. Cover with 3-4 inches of water and bring to a boil.
  3. Reduce heat to a simmer and cook with the lid ajar for ~90 minutes, until the beans are tender.
  4. Mix the ingredients for the pico de gallo and add half of the mixture to the beans.
  5. Cover and let stand for 15 minutes; stir and adjust seasoning as desired.
  6. Serve beans garnished with the remaining pico de gallo.

Notes

Yields: 8-10 servings

Source: Confections of a Foodie Bride

Estimated time: 3 hours

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Loaded Fries with Chile con Queso

“You’re going to get me kicked off the internet for this.”

Not the first time I’ve said those words to Jason… probably won’t be the last, either.

But he has a point. There is no such thing as too much queso. Nor is there any shortage of things to do with the leftovers. Especially if you have no shame and even less regard for cholesterol levels. Hi, I’m Shawnda :)

Loaded Fries with Chile con Queso

On Cinco Eve, when you’re trying to decide whether you should double or triple your favorite queso recipe between sips of margarita (of course) – go with the little tequila bottle whispering in your ear.

Triple it.

Because if your friends disappoint you and don’t lick the bowl clean, you have options.

Loaded Fries with Chile con Queso

There’s Eggs Benedict. And not that you really need anymore options after that because [swoon]…

Then there’s that thing where you dump it over a pan of enchiladas for the ultimate cheesy enchiladas. Or over a chicken cheesesteak for a killer sandwich.

Loaded Fries with Chile con Queso

And then there’s scooping the leftovers over a pan of oven-baked fries (because frying anything destined to be covered in cheese is kind of irresponsible). And then top it with a mound of pico de gallo (vegetables!) and avocado (avocado!) and a few squeezes of lime juice (expensive!).

Loaded Fries with Chile con Queso

Loaded Queso Fries

The ultimate Cinco de Mayo hangover cure: baked french fries topped with leftover queso, pico de gallo, and avocado.

Ingredients

Instructions

  1. Bake fries according to package instructions.
  2. Warm the queso and then scoop over the still-hot fries and lightly toss.
  3. Serve topped with a generous scoop of pico de gallo, diced avocado, and the juice from the lime wedges.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

Let’s be honest here – anything more than salt, lemon, a little lime, and avocado isn’t really necessary to make guacamole. It’s pretty perfect, just like that. But that doesn’t mean you have to – or should – stop there. I know I almost never do.

Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

For this year’s Cinco (Cuatro) de Mayo Bash, I was thinking of doing a “guacamole bar” al a my friend Josie with bowls of fun toppings for guests to top their own smashed perfection, things like:

Pico de gallo
Chopped jalapenos
Grilled pineapple
Goat cheese
Bacon
Mexican grilled corn, cut off the cob
Grilled tomatillos
And a mountain of cilantro.

Because I’ve yet to discover that line where “too much cilantro” is actually too much cilantro. (As long as chocolate isn’t involved, I’m not sure that line exists.)

Guacamole with Goat Cheese, Grilled Mexican Corn, and Bacon

For this batch, I took three of those ingredients: The kernels cut from two Mexican grilled corn cobs, some tangy goat cheese, and a couple slices of salty, smokey, crispy bacony bacon. And I made what was quite possibly the best guacamole combo ever. (You know, aside from “best guacamole ever” that is simply the bare minimum.)

Guacamole with Grilled Corn, Bacon, and Goat Cheese

Guacamole studded with grilled Mexican corn, tangy goat cheese, and smokey bacon.

Ingredients

  • 3 large avocados, seeded and diced.
  • Juice of 1 small-ish lemon (~2-3 Tbsp)
  • Juice of 1 lime
  • Salt
  • Kernels cut from 2 Mexican grilled corn cobs
  • 4 oz crumbled goat cheese
  • 2 slices of thick cut bacon, crumbled
  • Large handful of cilantro, chopped
  • Tortilla chips for serving

Instructions

  1. Smash the avocado with lemon juice, lime juice, and salt.
  2. Fold in the corn, goat cheese, bacon, and cilantro.
  3. Serve cold or room temperature.
  4. For breakfast or a party.
  5. Or lunch.

Notes

Yields: ~3 cups

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

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Mexican Grilled Corn

We grew up on a quiet, country road. Our house marked the midway point from the bus stop to Martha’s house. On any given day, if her kids weren’t at my house, my mom’s kids were at hers.

We introduced Martha to chocolate gravy, baked beans, and snow ice cream. Martha introduced us to chorizo, homemade tortillas, and tamales.

Martha was very much like a second mom. She had no problem putting us to work or yelling at us if we got too loud and disturbed Mr. John’s nap.

And then I caught that crazy woman putting mayonnaise (MAYONNAISE!) on my corn-on-the-cob and I thought I’d never be able to trust another human again.

Mexican Grilled Corn

Mexican Grilled Corn, or, you know, “corn,” as Martha & Mr. John called it, is a thing of wonder. Sure, you could say the right sweet corn cob needs nothing more than a pat of butter… but you’d really be missing out.

Local taco trucks sell it and advertise it simply as Elote (corn). And what you’re getting for $2 is simply fantastic.

The corn cobs are grilled until lightly charred, brushed lightly with mayonnaise, and then topped with a dusting of chile powder, a squeeze of lime juice, and crumbled Mexican cheese (queso fresco or cotija). The heat from the grill melts the mayo and cheese while the lime cuts the richness and the chiles gives it the perfect bite.

Mexican Grilled Corn

Elote

Corn on the cob is grilled, brushed with mayo, and topped with chile powder, goat cheese, and lime.

Ingredients

  • Corn cobs
  • Mayonnaise
  • Chile powder (chipotle is my favorite)
  • Crumbled goat cheese (cotija and queso fresco are traditional)
  • Lime wedges

Instructions

  1. Preheat your grill to medium-high.
  2. Leaving the stalk attached, remove all but the single, very inner-most layer of corn husk and discard.
  3. Run cobs under water and then put directly on the grill.
  4. Cook ~5 minutes at a time, rotating to lightly char all kernels.
  5. Remove any husk/silk that didn't burn away on the grill.
  6. While the corn is still hot, coat each with 1-2 tsp of mayo. I do this by putting the mayo on a paper towel and rubbing it over the corn.
  7. Sprinkle with chile powder and cheese.
  8. Squeeze lime wedges over top and serve warm.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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