I have tagged what feels like every other page in Chef Josef Centeno's cookbook, Amá. Approachable Tex-Mex seems to have my number right now. I'm 4 for 4 with dishes from the book including cilantro pesto, an excellent flour tortilla recipe, and the pictured Borracho (Drunken) Beans.
The first order of business after flipping through the book was to try my hand at some breakfast tacos. Eggs, avocado, and cheese are nice but relatively unremarkable - you need an anchor to bring it all together and that's where Amá's Borracho Beans come in. The texture of the beans, slight edge of beer, and overall depth of flavor stitches everything together and transforms the dish. These beans are fantastic in a taco or as a side and they love a good hot sauce.
This recipe also makes great refried beans that are perfect for nachos or a burrito. Those instructions included below.
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