Could it be that I am going to post something about Gene Simmons? Perhaps something naughty? No, I refer to the trinity of calf tongue dishes that we prepare here almost every month. This evening, dinner was the last of the tongue dish trifecta – tongue taquitos.
For this meal, I prepared a fresh batch of Borracho beans. It’s my favorite way to prepare pinto beans – spicy with a soupy nectar, bits of unctuous porky-ness, and Negra Modelo for a rich beer flavor. Neither the Central Market nor the nearby Randall’s had ham hocks today; so, I cooked some diced bacon in a small pan and added it, fat and all, to my simmering beans. They turned out quite satisfactory. The meal looked like this:
Afterward, I Googled Borracho bean recipes (I already have a favorite), and I found quite the spectrum of recipes including one that relied on canned pintos in order to produce the dish in under 30-minutes. My recipe takes 2 1/2 hours of simmering! Making drunk legumes using canned beans is nothing short of apostasy – leaving the true path and turning ones back on Chicano border culinary tradition. Heretics! They probably live in New York city.
Muchos frijoles, muchos pedos 😜