4 Texas recipes every San Antonian needs including salsa martajada and braised beef cheeks barbacoa
Add the beans, bacon, onion, olive oil, chili powder, garlic, salt, cumin, black pepper and half of the cilantro to a slow cooker. Pour 6 cups of boiling water into the slow cooker and stir to combine. Secure the lid and set on high until the water begins to simmer, about 2 hours. Add 2 more cups of boiling water to the slow cooker and continue to cook on high until the beans are tender and have a creamy interior, 3-4 hours. Taste the beans and broth and adjust the seasonings if needed.
Heat the olive oil in a medium skillet over medium heat. Add the onions and sauté until softened and fragrant, 3-5 minutes. Add the garlic and sauté until fragrant, about 1 minute. Use a slotted spoon to transfer the onions and garlic to a blender. Set the skillet with the oil aside. Add the salt to the blender. Use the slotted spoon to transfer the serrano peppers to a cutting board. Remove the stem and seeds, if desired.Use a slotted spoon to transfer the whole tomatoes to the blender. Add 1/4 cup of the reserved water and pulse until the vegetables are mostly blended, with some chunks remaining.
Heat the reserved oil in the skillet over medium-low heat. Pour the blended vegetables into the skillet. If needed, add up to 1/4 cup of the reserved boiled water to achieve your desired salsa consistency. Bring to a boil and immediately reduce to a simmer until heated through, about 3 minutes. Serve warm or at room temperature. Store in an airtight container in the refrigerator up to 5 days. Reheat before serving.
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