Borracho Beans

Mexican food is a favorite in our house. We make it quite often. While I have the main dishes down pat, I always struggled with the side. Beans, although time consuming, are very easy to make and super inexpensive in comparison to prepared, canned beans. I enjoyed this recipe and have made it several times.

Borracho Beans
(aka Drunken Beans)

Ingredients:
1 lb dry pinto beans

6 slices of thick sliced bacon, cooked and chopped
4 tablespoons bean seasoning(I couldn't find so I used garlic, oregano, chili powder, and cumin)
1/2 cup cilantro, chopped (I didn't chopped, just tied stems with cooking twine)
1 (14 ounce) can diced tomatoes (I used diced tomatoes with jalapenos)
1 (12 ounce) can beer

Directions:
Cook bacon, drain on paper towels and chop when cooled.
Cook beans according to instructions on package.
After 1 and 1/2 hours of cooking beans, add bacon, bean seasonings, cilantro, tomatoes and beer.
Cover and continue to cook for an additional 30 minutes or until beans are tender.
Serve immediately or refrigerate overnight.

Note:
You can add fresh jalapeno at the same time you add the tomatoes for an extra kick! I placed 1 whole jalapeno in and took out, along with the cilantro, at the end.

Fish Tacos

I love fish tacos and get them often when we go out for Mexican food. The people of Ensenada, Baja Mexico say their port town is the birth place of the fish taco recipe of today. Fish Tacos were popularized in the United States by Ralph Rubio, who first tasted them in Baja, Mexico. As it is told, Ralph Rubio acquired a recipe from a local fish taco vendor and then he opened up a restaurant in San Diego in 1983 called Rubio's - Home of the Fish Taco.

There are many different ways to fix fish tacos, often they are beer battered and fried. Traditional fish tacos are served with a white sauce that is usually made up of sour cream and lime. I was looking for a very healthy and flavorful version of the fish taco and although I can't remember where I found it, I feel like this fits the bill. This recipe uses Talapia, a mild white fish, which is then sauteed. I have also grilled the fish using my non-stick fish grate on the grill. It's been great either way! Ole!

Fish Tacos

Ingredients
2 tablespoons lime juice
2 tablespoons extra virgin olive oil, plus 1 tablespoon for oiling pan
¼ cup minced cilantro
¼ teaspoon cumin
2 garlic cloves, minced
½ – 3/4 pound tilapia

salt
4 ounces (¼ – ½ head) cabbage, finely shredded
½ small red onion, thinly sliced
6-8 small flour tortillas
White sauce (recipe follows)

White sauce:
1½ tablespoon minced cilantro
3 tablespoons mayonnaise
1 tablespoon sour cream
1 tablespoon lime juice

Directions
1. Mix lime juice, 2 tablespoons olive oil, cilantro, garlic, and cumin in pie plate. Add fish and turn to coat. Let marinate 15-30 minutes.
2. Drizzle remaining olive oil in nonstick skillet over medium-high heat until shimmering. Add marinated fish and cook, without moving, for 3 minutes. Flip fish and cook on second side for 2 minutes, or until fish flakes with a fork. Remove fish from pan to plate, season with salt, and let set for 2-3 minutes. Cut into approximately bite-size pieces.
3. To build each taco, spread liberal amount of white sauce on tortilla, then add fish, cabbage, red onion, and whatever garnishes you desire. Serve.

Tortilla and Black Bean Pie

I was flipping thru some old recipes and stumbled across this one. I have made it quite a few times and each time we love it. But, what's not to love.....black beans, corn, cheese, tortillas....yum!

I cut the tortillas down to size using the bottom of the springform pan and my kitchen shears...boy, those things are handy and I find myself using them more and more. The best part is that I can take them apart and pop them into the dishwasher. Love it!

Tortilla and Black Bean Pie

Ingredients:

4 flour tortillas (10-inch)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese (8 ounces)

Directions

1.Preheat oven to 400 degrees. Trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.
2.Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes.
3.Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper.
4.Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.

Source: Everyday Food