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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If you’ve spent any time poking around the blog at any point over the last 8 (!) years in late summer, you know you can guarantee three things:
1) Somewhere, I’m bitching about the oppressive Texas heat and humidity.
2) I’m hoarding stocking up on hatch chiles.
3) I’m planning my next margarita, usually with the current margarita in hand.

Never change, Shawnda.

So while your grocery store is boasting $.67/lb fresh hatch chiles, make sure you get in on the action. You need no special equipment – a pan, some foil, an oven, and something to protect your hands.

My seafood counter guy will gladly hand over a free pair of the food-service gloves that they use behind the counter. But when I forget to ask, or assume I had an extra pair when I actually didn’t, I can MacGyver some freezer bags and rubber bands into a clunky – but effective, considering the alternative – substitute.

Hatch Green Chile & Chicken Enchiladas

Once your peppers are roasted, put them on anything and everything that doesn’t move. But I’m getting just a little ahead of myself so let’s get started.

How to Roast Hatch Green Chiles

How to Roast Hatch Green Chiles, step by step.

Ingredients

  • Hatch chiles (any pepper, really)
  • Large baking pan
  • 2 lengths of foil, slightly longer than your baking pan
  • Gloves/Protection for your hands when peeling the cooled peppers (see above)
  • Sandwich- or snack-sized baggies

Instructions

  1. Turn on broiler and put your oven rack in the top 1/4th of the oven.
  2. Line a large baking pan with one sheet of foil.
  3. Place washed chiles on the pan in a single layer.
  4. Roast under the broiler for 6-8 minutes, until blistered.
  5. Flip, repeat (the second side usually takes less time).
  6. Make the pepper is mostly blistered (larger sections of unblistered pepper will be hard to peel).
  7. Remove from the oven, condense the peppers into the center of the pan and cover with the second sheet of foil (it won't be air-tight but it will hold the steam and heat in that makes it possible to peel the peppers easily).
  8. Allow peppers to cool to room temp.
  9. Peel each pepper, remove the stem, and slice open.
  10. Use your knife to scrape out the seeds.
  11. Dice peppers, transfer to a bowl for use within 7 days, and then proceed to put peppers in and on everything that doesn't move.
  12. For longer storage, place in freezer bags (I use 1 cup portions) and freeze.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 35 minutes

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Smell that?

That’s the smell of August. It’s the fiery, smokey scent of (probably) a ton of Hatch Chiles roasting at the door step of my HEB.

This month, my package of HEB Primo Picks was bursting at the seams with Hatch Chile This and Hatch Chile That and Oh! Oh! – More Hatch Chile Goodness.

After the squeals subsided, I grabbed the Two Bean Hatch Pepper Dip, Hatch Salsa Verde, and the Hatch Tortilla Chips and then went to work giving everyone’s (including mine!) favorite party dip from 1987 a modern face lift.

The Seven Layer Dip. I know you remember it. Layers of taco night fixins dumped into a casserole dish and topped with those vile little black, rubber-tire olives. (Could those things be any grosser?!)

This version – it’s fresher, it’s loaded with hatch chiles in three different layers, and it’s thankfully missing anything that could resemble a tire.

Layer 1: Refried Beans Roberts Reserve Two Bean Hatch Pepper Dip
Layer 2: Guacamole Avocado, smashed with lime and salt
Layer 3: Picante sauce Central Market Hatch Chile Salsa Verde
Layer 4: Shredded Monterrey Jack Cheese
Layer 5: Sour Cream (or if, like me, you only ever buy fat-free Greek yogurt – then fat-free Greek yogurt)
Layer 6: Roasted hatch chiles
Layer 7: Pico de gallo

So head out today – or, like, yesterday – to get your Hatch Chile on. Hoard Buy, seed, chop, bag, freeze, and repeat. 3 or 300 times. I won’t judge – I’ll be far too busy trying to find room among the 20lb of cherries in my freezer for 20lbs of hatch chiles.

Update: The lucky winner is Debbie with comment #71!

HEB has provided a selection of Primo Picks for one lucky reader. To enter, simply answer the question in the comments below: What is your favorite dish using Hatch/green chiles?

Me, while I may still be partial to these enchiladasHatch & Pepperoni Pizza. That is definitely where it’s at.

You can earn up to 4 extra entries by:
– Leaving a separate comment below that you follow us on Facebook.
– Leaving a separate comment below that you follow HEB on Facebook.
– Leaving a separate comment below that you follow the blog’s Instagram feed.
– Leaving a separate comment below that you follow HEB on Pinterest.

The fine print:
– Maximum of five (5) entries per person.
– Giveaway ends at midnight (Texas time, y’all) on Wednesday, August 20.
– Winner will be selected by one of those cold, soulless, unfeeling random number generator thingies and announced on this post.
– Winners will receive a selection of HEB Primo Picks from HEB.
– Prize must be claimed within 7 days or it will be forfeited.
– Winning “extra entry” comments subject to verification.
– Prize can only be shipped to a US address.
– Official giveaway rules can be found here.

Seven-Layer Hatch Chile Dip

A fresher version of the traditional Seven-Layer Mexican Dip, loaded with roasted hatch chiles.

Ingredients

  • 10.5 oz jar Roberts Reserve Two Bean Hatch Pepper Dip
  • 1 large avocado
  • Juice of 1/2 lime
  • Salt
  • ~1/2 jar Central Market Hatch Chile Salsa Verde
  • Shredded Monterrey Jack Cheese
  • Sour cream or plain yogurt
  • 2 large hatch chiles, roasted, seeded, and chopped
  • 3 roma tomatoes
  • 1/3 cup chopped red onion
  • Small handful cilantro

Instructions

  1. In a wide dish or pie plate, evenly spread the bean dip.
  2. Smash the avocado with some lime juice and a generous pinch of salt and spread over the beans.
  3. Spoon the salsa verde over top and sprinkle with a layer of cheese.
  4. Spread the sour cream over the cheese and sprinkle the roasted chiles over top.
  5. In a small bowl, stir the tomatoes, red onion, and cilantro together with a pinch of salt.
  6. Spread pico de gallo evenly over the top of the dip.
  7. Serve cold with tortilla chips.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 15 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 3 locations within a 5 mile radius.

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10 years ago, if you’d told me that I’d move to the far west, cookie-cutter suburbs of Houston and judge most of the restaurants frequent-visit list by the quality of their playground and not necessarily the food, I might have laughed in your face.

Probably would have, actually. All those margaritas I made with Mrs Ts neon-green bottled mix would have no-doubt left me pretty giggly.

But here we are 10 years later. In the far west, cookie-cutter suburbs of Houston. And we judge most of the restaurants that we frequently visit by the presence of a playground, the quality of said playground, and lastly: the food.

One of those restaurants shoots to the top of that list simply because of the playground. Because why else would anyone pay more for average TexMex when you can get better, for less?

But we have a 4 year old with endless amounts of squeals and climb-up-the-slide energy. And they have free ice cream and a covered playground smack-dab in the middle of the cookie-cutter suburbs. They are, as you can imagine, raging successful.

And sometimes being able to talk over a bowl of chips and green sauce on a patio while The Little plays 20 feet away is totally worth it. So you pick your battles. And I made peace with it once I discovered their Fish Tacos with double Cucumber-Mango salsa. Because the fresh, crunchy, and sweet salsa has been the best thing I’ve tasted there.

At home, we ditch the oily coleslaw and heavy chipotle mayo that comes on the restaurant version in favor of keeping it light and simple: chile-lime grilled fish, thin slices of avocado, cucumber-mango salsa, and whatever crumbled cheese I have (queso fresco or goat cheese).

Fresh, bright, light, and flavorful. And if we had a rocking playground like that our backyard, we’d never have to go back.

Grilled Chile-Lime Fish Tacos with Cucumber-Mango Salsa

Flaky white fish seasoned with chile and lime is topped with a sweet, fresh scoop of cucumber and mango salsa and queso fresco.

Ingredients

  • For the fish:
  • 1 lb tilapia
  • 1 lime, cut into wedges
  • Chile powder (I used chipotle)
  • Salt
  • Pepper
  • Olive oil
  • For serving:
  • 1/2 cup diced mango
  • 1/2 cup diced cucumber
  • 1/4 cup diced red onion
  • Small handful of cilantro, chopped
  • 1 small jalapeno, seeded and chopped
  • Tortillas
  • Crumbled cheese (queso fresco or goat cheese)

Instructions

  1. Preheat your grill to medium-high.
  2. Squeeze a couple of lime wedges over the fish and then season both sides with salt, pepper, and dust with chile powder.
  3. When the grill is heated, lightly spray/brush the filets with olive oil and cook for ~4 minutes each side.
  4. In a medium bowl, stir together the mango, cucumber, red onion, cilantro, and jalapeno with a pinch of salt and the juice from 1-2 lime wedges (to taste).
  5. Squeeze the remaining limes over the fish when it comes off the grill.
  6. Flake the fish into large bite-sized pieces and serve on tortillas topped with a generous scoop of salsa and crumbled cheese.

Notes

Yields: ~6 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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