Best 3 Boracho Bean Soup Or Frijoles A La Charra Restaurant Style Recipes

**Discover the Exquisite Flavors of Boracho Bean Soup and Frijoles a la Charra: A Culinary Journey to Mexican Cuisine**

In the realm of Mexican gastronomy, Boracho Bean Soup and Frijoles a la Charra stand as two culinary masterpieces, captivating taste buds with their rich flavors and heartwarming appeal. Originating from the vibrant city of Guadalajara, these traditional dishes have become beloved staples in Mexican households and restaurants worldwide. Boracho Bean Soup, also known as Frijoles Borrachos, is a delightful fusion of savory beans, tender meat, and a medley of aromatic spices, all simmered in a flavorful broth spiked with beer. Its name, "Borrachos," translates to "drunken beans," alluding to the unique addition of beer that imparts a subtle yet distinctive flavor to the soup. On the other hand, Frijoles a la Charra takes its name from the Mexican state of Jalisco, where it originated. This hearty soup boasts a symphony of flavors, combining tender beans, chorizo, bacon, and an array of zesty spices in a rich, tomato-based broth. Both Boracho Bean Soup and Frijoles a la Charra are culinary treasures that showcase the vibrant spirit of Mexican cuisine, offering a delightful balance of textures and flavors that will tantalize your taste buds.

Here are our top 3 tried and tested recipes!

BORACHO BEAN SOUP OR FRIJOLES A LA CHARRA (RESTAURANT STYLE)

Boracho Bean Soup or Frijoles a La Charra (Restaurant Style) image

This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Bean Soup that I like so much. (Anita) LOVE this Soup!!

Provided by Recipe USA

Categories Beans

Time P1DT12h

Yield 8 , 8 serving(s)

Number Of Ingredients 8

Ingredients

4 cups pinto beans, raw
1/2 lb bacon, lean diced
1 medium onion, diced
1 jalapeno pepper, chopped
1 bunch cilantro, fresh chopped
1 (12 ounce) can rotel tomatoes and green chilies
1 teaspoon salt, to taste
water (to cover beans)

Steps:

1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.
2. Put (cut up) bacon pieces in skillet and fry until half done.
3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat.
4. Add to cooked pinto beans and blend. Serve hot.
Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.
You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours.
This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita).
CAN BE FROZEN.

BORRACHO BEANS OR DRUNKEN BEAN SOUP

Borracho Beans or Drunken Bean Soup image

This is a very quick and very tasty short cut to borracho bean soup. Makes a filling meal for two and is easily doubled or tripled. If you don't like spicy get the can of pintos without jalapenos and then add only one or two jalapenos without the seeds. We love spicy so we kick it up all the way. We love this soup with cheese quesadillas and homemade flour tortillas. Yum!

Provided by MissMia

Categories Beans

Time 50m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 (15 ounce) can pinto beans, with jalapenos, do not drain
6 slices bacon, chopped into 1 inch pieces
3 roma tomatoes, diced
3 jalapenos, chopped including seeds
1 small onion, chopped
3 garlic cloves, minced
12 ounces beer
1/2 cup cilantro
salt

Steps:

In a soup kettle fry the bacon until barely slightly crispy.
Add remaining ingredients and simmer about 30 - 40 minutes over medium heat until all the vegetables are tender and the broth is slightly thickened.
Garnish with a bit of chopped cilantro before serving.

Nutrition Facts : Calories 734.4, Fat 32.4, SaturatedFat 10.5, Cholesterol 46.2, Sodium 584.2, Carbohydrate 72, Fiber 21.3, Sugar 5.5, Protein 29.5

DON PABLO'S FRIJOLES A LA CHARRA

Don Pablo's Frijoles A La Charra image

Make and share this Don Pablo's Frijoles A La Charra recipe from Food.com.

Provided by Diana Adcock

Categories Beans

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 slices bacon
3 jalapenos, seeded and diced
1 small onion, diced
1 quart cooked pinto beans (, with juice)
1 large tomatoes, diced
1/4 teaspoon garlic powder
fresh ground pepper
2 teaspoons chopped cilantro

Steps:

Saute bacon, jalapeno and onion until well browned.
Add the beans, tomato and spices.
Bring to a boil and add cilantro.
Reduce heat to a simmer and cook for 15 minutes.

Nutrition Facts : Calories 407.7, Fat 11.7, SaturatedFat 3.6, Cholesterol 15.4, Sodium 193.8, Carbohydrate 56.6, Fiber 19, Sugar 3, Protein 21.3

Tips:

To make the soup even more flavorful, use homemade chicken broth instead of store-bought broth.
If you don't have any boracho beans, you can substitute pinto beans or black beans.
Be sure to soak the beans overnight before cooking them. This will help to reduce the cooking time and make them more digestible.
Add the vegetables to the soup in stages, starting with the carrots and celery. This will help to ensure that they all cook evenly.
Season the soup to taste with salt, pepper, and cumin. You can also add a pinch of chili powder or cayenne pepper for a little spice.
Serve the soup hot with a dollop of sour cream or yogurt and a sprinkle of cilantro.

Conclusion:

This boracho bean soup is a hearty and flavorful soup that's perfect for a cold winter day. It's also a great way to use up any leftover beans you may have. So next time you're looking for a delicious and satisfying soup, give this boracho bean soup a try.