Chinese Food
Borracho beans
(159320 views)
I learned to make authentic Mexican food because I lived in Texas near Mexico for many years. Because the taste is close to Chinese food (personal feeling), I prefer it. More beans and corn are used in Mexican food to reduce blood pressure. This bean soup is easy to operate, tastes thick and spicy, promotes digestion and wriggles the stomach, which is the best choice in autumn and winter. Let's see how to operate.
Cooking ingredients
Cooking Steps
Step1:Mexican beans in water for 24 hour
Step2:Fry bacon for late
Step3:Put the chopped garlic and bean bacon into the pot, add the chicken soup and beer, add water, and the bean is 3 to 4cm away. Bring to a boil over high heat and simmer for 2 to 3 hours until the beans soften.
Step4:When the beans are boiled, add diced onion and jalapeno. Add cumin chili powder, black pepper and salt to taste and simmer for 30 minutes.
Step5:Add in diced tomato or chicken powder to taste and continue to stew for 30 minutes. Until the bean soup is soft, waxy and thick.
Step6:When the stew is done, cut up the cilantro and put it on the bean soup with a little decoration. Bean soup is thick, silky, smooth and spicy in taste, with meat fragrance, bright color and strong exotic flavor. It's an excellent choice for weekend flavor adjustment.
Cooking tips:It would be more authentic if you could buy goyahamseasoning instead of monosodium glutamate. There are skills in making delicious dishes.
