Drunken Pinto Beans with Chorizo

Mexican Pinto Beans Gone Wild.

While most recipes use a beer from whatever Mexican region desired, I thought of using something from the Jalisco area, that is, making a more authentic Frijoles Borrachos with the real flavor of Mexico - Tequila. I mean really, if you're gonna get the beans drunk, let's speed it up, right? But then, we all know the alcohol cooks out so what the point? Well, I'll tell ya partner: Flavor.

This may be the most flavorsome pot of beans I have cooked in a long time. 

Let me repeat: This is a really good recipe (if I may say so myself) and it comes from several attempts of perfecting it. I have made the below recipe as written several times now and I know I will not dabble with it again, and ya'll know I how just love to change things up. Well, not this one.  Enjoy!

Drunken Pinto Beans with Chorizo or Frijoles Borrachos con Chorizo
8 to 10 servings

3 tablespoons lard or crisco
1 pound pinto or pink beans
3 serrano chiles, 1 whole and 2 chopped
1/2 cup Mexican chorizo
1 medium white onion, diced
2 cloves garlic, minced
1 1/2 cups tomatoes, peeled, seeded and chopped
1 1/2 cups chicken stock
1/3 cup + 2 tablespoons Añejo Tequila
Salt and fresh cracked pepper
2 tablespoons chopped cilantro leaves, optional

In a medium stockpot over medium high heat, add the beans and enough water to cover about 3-inches above the beans; bring to a simmer along with 1 tablespoon of lard and the whole serrano chile. Reduce heat to low and simmer covered for 1 hour. Add 1 tablespoon of salt and continue cooking another hour. Drain the beans and set aside.

Heat the remaining 2 tablespoons of lard in a cazuela or medium stockpot over medium high heat, add the chorizo and cook for 3 to 4 minutes or until brown breaking it apart as it cooks. Add the onions, garlic, and chopped serrano peppers stirring well to combine. Cook about 2 minutes. Add the tomatoes, chicken stock, 1/3 cup tequila and stir to combine. Allow mixture to come to a boil and cook uncovered until reduced in half. Season with salt and pepper to taste.

Add beans, stir and reduce heat to low. Allow beans to come to a low simmer and continue cooking uncovered until most of liquid is evaporated, about 30 minutes. Add remaining 2 tablespoons tequila, stir and spoon into a serving bowl. Sprinkle cilantro on top if desired.
+Drick Perry +Drick's Rambling Cafe