[3 - 3] these are not TexMex ranch style beans
[3 - 7] this is fries charos the heart and soul
[7 - 8] of the Rio Grand Valley I'm going to
[9 - 11] show you today the staple of my
[11 - 13] childhood I remember crossing the border
[13 - 15] to get these they were served with all
[15 - 17] the taras my uncle made them and they
[17 - 19] were award-winning my aunt would make
[19 - 21] them at Gatherings fries Alara Foles
[21 - 24] Charo Charo beans cowboy beans and this
[25 - 27] is a lot easier than you might think for
[27 - 29] this I'm using a very humble in
[30 - 32] ingredient this is tradition this is
[32 - 34] what I grew up with this is what many
[34 - 37] other Hispanics Latinos Mexicans
[37 - 39] whatever they grew up with the pinto
[39 - 41] bean when it's cooked through this can
[41 - 43] be very creamy and it's going to soak up
[43 - 46] all that smokiness and flavor when we
[46 - 48] stew it all together we don't mess with
[48 - 50] tradition here mainly because this is
[50 - 54] the perfect vessel for this soup it's
[54 - 57] creamy it's bold it soaks up all the
[57 - 60] flavor this is the perfect bean for it
[60 - 63] there are other beans for different
[63 - 66] things this is for this one thing it is
[66 - 69] perfect aside from being easy to make
[69 - 71] this can be something that takes quite a
[71 - 72] while because beans can take a while to
[72 - 75] cook to speed up this cook we can soak
[75 - 78] the beans overnight in some water this
[78 - 80] was about two cups of beans as you can
[80 - 82] see it is doubled in size on the water
[82 - 84] this is just soaked in the fridge
[84 - 86] overnight this will cut the cooking time
[95 - 95] I remember my aunt would make a huge pot
[95 - 98] probably like double triple the size of
[98 - 101] this pot of beans and she would make
[101 - 102] them like when my uncle would do
[102 - 104] barbecues or we' have Gatherings or like
[105 - 106] New Year's Eve whatever there'd always
[106 - 109] be these free holes charos and we'd have
[109 - 111] you know our styrofoam cups and just
[111 - 112] keep refilling throughout the night you
[112 - 114] wouldn't just have one cup it just keeps
[114 - 115] coming even at some of my favorite
[115 - 117] restaurants back home they will serve
[117 - 120] you endless mugs coffee mug
[120 - 123] of these beans anyways as you can tell
[123 - 124] I'm putting it in an instant pot this is
[124 - 127] just an electric pressure electric
[127 - 130] pressure cooker let me talk normal and
[130 - 132] this is going to speed up the process a
[132 - 135] lot this will take about probably 8 to
[135 - 138] 10 minutes and instead of taking 30
[138 - 142] minutes soaked or an hour and a half not
[142 - 144] soaked it's going to be about 8 to 10
[144 - 147] minutes so if you have this go ahead and
[147 - 149] use it so whenever cooking beans on the
[149 - 151] stove top you want to do about a 3:1
[151 - 155] ratio of beans to
[155 - 158] liquid now when to Salt the beans there
[158 - 161] is this longstanding myth in cooking
[161 - 163] world that if you salt the beans first
[163 - 165] they're never going to soften now it's
[165 - 167] slly fine just to season them you can
[167 - 169] even season the soaking water it
[169 - 171] penetrates the cell wall of the bean so
[171 - 173] we're good to do this um especially
[173 - 175] since I'm pressure cooking it I just
[175 - 177] want to Salt it right now you can also
[177 - 180] add in your aromatics but the the reason
[180 - 183] why I'm not adding in any aromatics like
[183 - 187] say uh onion or herbage peppercorn stuff
[187 - 189] like that I'm not doing that because I'm
[189 - 190] going to turn these into some really
[190 - 192] nice free hle estrados and that's going
[192 - 194] to have a bunch of aromatics in it
[194 - 195] already so right now I just need my
[195 - 199] blank canvas of pinto beans
[235 - 235] the Mira the aromatics for this they're
[236 - 240] all very common now I'm using bacon
[240 - 243] that's what my uncle uses he also uses
[243 - 245] sausage which I'm not using today I'm
[245 - 247] going to be utilizing the chiso that we
[247 - 250] got at the store and sometimes I would
[250 - 253] even utilize brisket so it's to each his
[253 - 256] own when it comes to the protein but for
[256 - 258] the most part it's usually like rough
[258 - 260] chopped bacon and some chisso or some
[260 - 263] sausage but it's always going to have
[263 - 265] the onions garlic jalapeno all that
[265 - 268] stuff now my uncle I take his advice
[268 - 271] because I I grew up eating his as well
[271 - 273] because he would compete and he would
[273 - 275] also come home with some trophies there
[275 - 277] was a thing called a charot Days
[277 - 280] festival back home and Char days is such
[280 - 284] a big deal back home that I even get a
[284 - 286] half week off from school from
[286 - 287] elementary school all the way to high
[287 - 289] school we would get an entire half a
[289 - 291] week off I would even March in the
[291 - 293] parades I would take part in the
[293 - 297] festivities and you can go and see so
[297 - 299] many cool things at this TR Days
[299 - 302] Festival so basically what it is is it's
[302 - 304] a festival where they celebrate the
[304 - 307] border so the mayor of Matamoros Mexico
[307 - 309] will walk across the border and then the
[309 - 311] mayor of Brownsville will walk across
[311 - 312] the border they shake hands we have a
[312 - 315] big festival and they have the freeola
[315 - 318] cook off my my uh my uncle will compete
[318 - 320] in the frea Cookoff many other people
[320 - 322] will compete restaurants compete there's
[322 - 324] also really cool competitions like
[324 - 325] there's a jalapeno eating contest which
[325 - 328] I love to watch there's the gito contest
[328 - 331] if you don't know what a gito is Google
[331 - 333] [Applause] [Music]
[333 - 337] [Music] it um there's the tortillas there's
[337 - 339] concerts there's food there's just it's
[339 - 342] really fun this is why I'm just wanting
[342 - 344] to talk about this because it's a very
[344 - 348] ingrained thing in my childhood everyone
[348 - 351] else's from my Town's childhood it's
[351 - 353] it's just a very big thing in our
[353 - 355] culture Foles charos it's not just a
[355 - 358] side it's very Soulful very hearty I
[358 - 360] think this is going to make make a very
[360 - 361] good good soup I don't know if I could
[361 - 364] call it a soup or a stew what do you
[364 - 367] think soup or
[371 - 371] stew came to a big box grocery store not
[371 - 373] a small one cuz usually you're not going
[373 - 376] to find it there and it's just to show
[376 - 379] you one specific thing that I grew up
[379 - 382] with that makes these beans what they
[382 - 387] are really you might find them at say a
[387 - 389] really you might find them at say a local nice grocery shop for the most
[389 - 390] part you're going to find them at the
[390 - 392] big box ones or mainly at your Mexican
[392 - 395] stores like a kessia but yeah you're
[395 - 396] going to find them at the Mexican stores
[396 - 398] or the big box ones like this the one
[398 - 400] I'm at currently is owned by
[400 - 403] Kroger usually you're going to find it
[403 - 406] in the aisle with the bacon so here's
[406 - 407] the two things that you would need the
[407 - 410] bacon and then the choriso it's always
[410 - 413] in this tube and it's usually casik
[413 - 415] there are other brands but it's usually
[415 - 418] in a tube just like this I do the pork
[418 - 420] chiso this is exact ly what I grew up on
[420 - 423] kind of interesting to see at this store
[423 - 426] that they're representing chado beans
[426 - 429] let's see where it's from though C Foods
[434 - 434] Texas the reason why I'm doing the
[434 - 437] prolis charos today is because of the
[437 - 439] video I just posted if you haven't
[439 - 443] watched it it is about um South Texas
[443 - 446] takitos and a lot of people if they know
[446 - 449] South Texas takitos they always will
[449 - 451] have the option sometimes they even just
[451 - 453] serve it with it is frees chos
[453 - 456] everything is right here for the cook
[456 - 458] the proteins we get the fats from the
[458 - 460] proteins the bacon the choriso then we
[460 - 462] toss in the aromatics The Onion the
[462 - 464] garlic the jalapeno I'm going to deglaze
[464 - 466] at some point with some whole peeled
[466 - 469] tomato I'm then going to toss in some
[469 - 471] broth you don't have to do broth if you
[471 - 473] don't want you could do
[473 - 475] water at some point it's also going to
[476 - 479] get cilantro and then that's for the beans
[479 - 480] cilantro and then that's for the beans I've got the beans in the pressure
[480 - 483] cooker but when they're done I'm going
[483 - 485] to make it a certain style after that's
[485 - 487] what this is for I will show you what
[487 - 490] that is at the end it's called boracho
[527 - 527] okay the soup it's soupy right I want to
[527 - 529] make it extra creamy I like to add in
[529 - 531] what I call Bean milk yeah it sounds
[532 - 534] delicious so you just blend the beans
[535 - 537] with some Bean Juice and then we mix
[538 - 539] that in and it's going to add had a
[539 - 543] whole other depth of creaminess to it as
[543 - 545] you can see it's already pretty much
[545 - 548] changed it looked a lot looser and now
[548 - 551] it looks a lot tighter and velvety and
[551 - 552] the beans would do that on their own but
[552 - 554] they would break down so I'd like to
[554 - 556] speed up that process so all my beans
[556 - 559] aren't broken down I just have so many
[559 - 561] memories of crossing the border and
[561 - 563] having these having these with most
[563 - 566] meals and just smell is just bring me
[566 - 581] back it smells so freaking delicious
[584 - 584] okay so bacho style is basically when
[584 - 587] you order it done up like they dress it
[587 - 591] up with everything that comes in the
[591 - 594] takito and it's so good if you haven't
[594 - 595] watched the takito video go watch it
[595 - 597] it's the one prior to this so it's going
[597 - 600] to be the Beast which is this right here
[600 - 605] plus the cilantro CA cheese Oro Fresco
[605 - 608] avocado some lime and I think that's
[608 - 610] basically it you could even do
[610 - 612] caramelized onions I think too but the
[612 - 614] Bacha style is just done up like that
[614 - 616] where you basically getting all the Taco
[616 - 620] filling on top of the free holes it is
[620 - 622] it was mind-blowing for me when I first
[622 - 624] discovered it when I was like what eight
[624 - 626] years old or something it's the best so
[626 - 628] yeah bacho Style just means drunken
[628 - 631] Style someone made this comment about
[631 - 634] the meat being overcooked and chopped
[634 - 637] too small this isn't a third world
[637 - 638] country I don't think they watch the
[638 - 641] whole video cuz I was explaining what
[641 - 644] the be steak is it's just uh usually
[644 - 646] Chuck I use a nicer cut today but it's
[646 - 648] usually Chuck and you cook it really
[648 - 650] hard nice and crispy and then you just
[650 - 652] cut it really really small as small as
[652 - 655] you can and that just makes a really
[655 - 657] nice texture in the taco but that's what
[657 - 658] the be sck usually is it's chopped
[670 - 670] so that's a real
[670 - 673] bite oh my God
[673 - 675] man okay guys let me know if I should
[675 - 677] compete in the free hole that cook off
[677 - 680] and I will spam Uncle Jesse in the
[680 - 682] comments and I'll compete with my Uncle
[682 - 684] Jesse in the free holea cook off maybe
[684 - 689] I'll do it oh this will be really good