Photo by Sean Michael Hower.
We bring our “chiles guajillos” to Hawaii directly from Mexico and it’s the main ingredient for our enchilada sauce, chicken adobo and many other dishes. I like cooking with fish so we are sharing our pan-fried fish filet topped with Salsa Borracha. Make this when Cinco de Mayo is around the corner and use local tomatoes, cilantro and onions and serve with a good local beer! We love this recipe and want all our guests on Maui to be able to take home the flavors of Maui Tacos.
When you do a marinade for fish that calls for oil and any citrus juice, put all the ingredients in a blender and blend them to a thick consistency. This way the marinade will better infuse the fish, giving it more flavor.
Drunken Fish With Salsa Borracha
4-6 oz fish filets
1 oz olive oil
Salt to taste
Pan fry the fillets and topped with 3 oz of the salsa Borracha.
2 oz olive oil
3 fresh pieces of garlic chopped very fine
1 Maui onion chopped 1/4″
Sautéed garlic and onion with low flame after 3 minutes add
3 medium tomatoes chopped 1/4″
1 fresh Serrano or Jalapeno pepper seeded and chopped very fine
1 teaspoons of ground chile guajillo or paprika
1/2 teaspoon of ground cumin
1/2 teaspoon of crushed oregano
1/2 teaspoon of salt
12 oz of beer
Simmer for 3 minutes and add 12 oz of beer.
Cook for 4 minutes so the alcohol burns and we just have the flavors of the beer.
Transfer to a container and add 3/4 cup of chopped cilantro
Mix well and serve warm.
Photo Courtesy of Maui Tacos
Sergios Drunken Beans
1 1/2 pounds dried beans
3-3 1/2 quarts water
1 large onion, halved
6 cloves garlic, peeled
1 tablespoon lard or vegetable oil
1 large onion, finely chopped
3 large tomatoes, finely chopped
4 serrano chiles, finely chopped
1 1/2 cups cilantro, finely chopped
2 cups beer, light or dark
salt to taste
Beans: Clean and rinse the beans thoroughly. Soak overnight in water to cover. Discard this water before proceeding.
Combine beans with onion, garlic and lard in either a large heavy pot or a pressure cooker.
If using a regular pot, add plenty of water (about twice as much water as beans) and cook over low heat for 1½ to 2 hours. Add more water if it evaporates during cooking.
If using a pressure cooker, add enough water to cover the beans. Cover and cook for 45 minutes to an hour. Cook the beans until they are tender with either method. Drain the beans, but leave a bit of cooking liquid.
Meanwhile, prepare the sauce: Heat lard in a heavy frying pan. Add onion and fry until lightly brown. Add tomatoes, chilies and cilantro. Add the cooked beans and beer. Salt to taste.
Continue to cook over low heat for about 45 minutes until the mixture thickens.
To serve: Pour the hot beans into a large clay or individual ceramic serving dishes. Serve the beans with roasted meat and warm corn or flour tortillas.
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