Borracho beans (fromborracho meaning "drunk" or "drunken"), also referred to asdrunken beans orfrijoles borrachos, is a traditional dish of bothMexican and SouthernTexas cuisines made ofpinto beans cooked in beer and flavored with cilantro, onion, garlic, bacon, bacon fat, cumin, and chili powder or whole chili peppers.[1] Borracho beans can be served wrapped in tortillas with some form of grilled beef such ascarne asada, eaten from a bowl much likechili, or used as a bean dip and eaten with tortilla chips. Variations on this dish in Mexican cuisine often substituteblack beans instead ofpinto beans.[2][3]
The beans are soaked overnight, drained, thendark beer is added along withbacon, bacon drippings, and other spices (cilantro,onion,garlic,cumin, powdered or wholechili peppers) and enough water to cover the beans by a few inches, then cooked in a covered pot for 2-3 hours until the beans are tender. Southern Texas borracho bean recipes may include diced tomatoes added to the broth, and Mexican recipes often include the herbepazote. Borracho beans are sometimes served as an accompaniment to beef or chicken tacos, and cheese enchiladas.[4][5]
