Borracho Sauce Recipes

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SALSA BORRACHA (DRUNK SALSA)



Salsa Borracha (Drunk Salsa) image

This is a special salsa that you can serve with Mexican tacos, fajitas, chicken or over eggs. I am from Mexico and we love it !!!. Viva Mexico! Leave the seeds in the peppers for a spicier salsa.

Provided by ALI GARCIA

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 20m

Yield 8

Number Of Ingredients 7

4 fresh tomatoes
10 fresh jalapeno peppers, halved lengthwise and seeded
1 (12 fluid ounce) bottle Mexican beer
½ cup water, or as needed
1 clove garlic
1 slice onion
salt to taste

Steps:

  • Place the tomatoes and jalapenos into a saucepan, and pour the beer over them. Add enough water so that the tomatoes and jalapenos are covered. Simmer over medium heat until soft. Remove from heat, and let cool slightly.
  • Transfer the tomatoes and jalapenos to a blender, and add the garlic and onion. Pulse until well blended. Add some of the cooking liquid to help with blending if necessary. Taste, and season with salt.

Nutrition Facts : Calories 37.9 calories, Carbohydrate 5.6 g, Fat 0.2 g, Fiber 1.3 g, Protein 1.1 g, Sodium 5.3 mg, Sugar 2.4 g

SALSA BORRACHA



Salsa Borracha image

Provided by Marcela Valladolid

Categories     condiment

Time 15m

Yield 1 cup (about 4 servings)

Number Of Ingredients 7

8 dried pasilla chiles* or dried ancho chiles
1 cup fresh orange juice
1/2 cup golden tequila
1 garlic clove, minced
1/4 cup olive oil
Salt and freshly ground black pepper
1/4 cup crumbled anejo cheese** or feta cheese

Steps:

  • Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender.
  • Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese.

SOUTH TEXAS BORRACHO BEANS



South Texas Borracho Beans image

These are my favorite Borracho-style beans. I've made them for tailgating and as part of a BBQ menu.

Provided by CAL

Categories     Side Dish     Beans and Peas

Time 10h

Yield 6

Number Of Ingredients 9

1 pound dried pinto beans
½ pound bacon
½ teaspoon salt
½ teaspoon garlic powder
1 (12 fluid ounce) bottle dark lager-style beer (such as Shiner Bock®)
1 bunch cilantro, chopped
1 bunch green onions, chopped
1 (14.5 ounce) can diced tomatoes
1 fresh jalapeno pepper

Steps:

  • Place pinto beans into a large container and cover with several inches of cool water. Soak beans 8 hours to overnight.
  • Cook bacon in a large skillet over medium-high heat until crispy, about 10 minutes. Remove bacon slices to a plate lined with paper towel to drain, reserving the bacon drippings. Chop the bacon.
  • Drain and rinse pinto beans; transfer to a large pot. Pour enough water over the beans to cover by several inches Stir salt and garlic powder into the water; bring to a boil and reduce heat to medium-low. Add bacon, reserved bacon drippings, beer, cilantro, green onions, diced tomatoes, and jalapeno pepper to the water; bring mixture to a simmer and cook until the beans are completely tender, 90 minutes to 2 hours.

Nutrition Facts : Calories 363 calories, Carbohydrate 52.4 g, Cholesterol 13.6 mg, Fat 6.4 g, Fiber 17.7 g, Protein 21.9 g, SaturatedFat 1.9 g, Sodium 1011.8 mg, Sugar 3.4 g

BORRACHO SAUCE



Borracho Sauce image

Make and share this Borracho Sauce recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 red onions, cut into rings widthwise
4 red peppers
4 green peppers
8 roma tomatoes
2 poblano peppers
2 jalapeno peppers
2 cups chicken stock or 2 cups broth
1 cup lime juice
12 ounces dark beer
6 ounces of your favorite tequila
1/2 cup chopped cilantro, firmly packed
salt

Steps:

  • Heat up your grill to high.
  • Brush the onions with olive oil and salt and char them on the grill.
  • Do the same with all the peppers and tomatoes (do not oil or salt) placing them in a covered container when blackened on the outside.
  • By placing all the components in a covered container they will steam together and render a charred veggie stock in the bottom of the container.
  • When they have sat for 1/2 hour remove and let cool.
  • Remove the stems from the peppers and the cores from the tomatoes then roughly chop the elements in a food processor.
  • In a saucepan, bring your chicken stock to a simmer then add the veggie puree and half the cilantro.
  • While stirring, reduce the mixture to the original consistency of the puree.
  • Add the dark beer and lime juice and simmer for 10 minutes.
  • Add the tequila and simmer for 5 minutes.
  • Finish with the rest of the cilantro and salt to taste.

Nutrition Facts : Calories 226.3, Fat 3.1, SaturatedFat 0.6, Cholesterol 3.6, Sodium 197.7, Carbohydrate 39.9, Fiber 9.3, Sugar 16.7, Protein 8.7

PESCADO BORRACHO (DRUNKEN FISH)



Pescado Borracho (Drunken Fish) image

I made this one just because I got a kick out of the name but it's pretty darned good. It's from the Favorite Brand Names Cookbook.

Provided by pesce_gurl

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs red snapper fillets
4 tablespoons vegetable oil
1 small onion, chopped
1 (14 1/2 ounce) can whole canned tomatoes, undrained and cut up
1 (1 1/4 ounce) package taco seasoning mix
2 tablespoons diced green chilies
1/2 cup dry red wine

Steps:

  • Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil.
  • In 2-qt. oblong baking dish, place browned fish; set aside.
  • Add remaining 2 Tbsp of oil and onion to skillet; saute onion about 5 minutesor until soft. Add remaining ingredients, except wine. Bring to a boil, stirring constantly; add wine and blend well.
  • Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork.
  • Presentation: Serve each fillet wih sauce; garnish with parsley.

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