Borracho Beans

During my Texas summers, we spent most of our warm evenings in backyard cookouts.  The air conditioner in our home did nothing to cool us off inside so dinnertime was immediately transported outdoors.

Equipped with mosquito candle repelents and bug zappers, our outdoor set up included a grill sizzling with steaks, a cooler stocked with beer, a table served with guacamole and salsa-filled molcajetes, and at the center of our table, a giant pot of borracho beans.

Adding to the heat of our kitchen, the beans simmered for about 90 minutes if soaked overnight.  Sometimes, we would dust off the slow cooker and cook them there instead.  Homemade tortillas were a big deal so as we waited for the beans to cook, we’d mix the masa made with Maseca, grill to heat up a comal and begin pressing our own tortillas.  So many great memories were created around that grill.  We’d spent hours just sitting around and laughing until the sun set and we dozed off on any chair we could find.

Enjoy your summer with homemade tortillas and a big bowl of borracho beans.  They make the perfect accompanyment to any carne asada or will make you the life of the party at any office potluck or picnic.

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