Bourbon Bean and Chorizo Tacos

• 3 1/2 ounces chorizo, cut into thin half moons
• 1 tablespoon vegetable oil
• 1 medium onion, finely chopped
• 3 garlic cloves, chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup Maker's Mark Bourbon
• 1 (1 pound 13-ounce) can pinto beans, rinsed and drained
• 12 fajita-size flour tortillas
• 3 ounces Monterey jack cheese, grated
• 1/4 cup fresh cilantro, for serving

1. 1.
2. In a large, deep skillet, cook the chorizo over low heat, stirring frequently, until lightly browned and curled, about 5 minutes.
3. Transfer to paper towels to drain.
4. 2.
5. To the fat in the skillet, add the oil, onion, and garlic and a pinch each of salt and pepper.
6. Cook, stirring occasionally, until tender, about 5 minutes.
7. 3.
8. Add the bourbon and beans.
9. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the beans are hot and almost all of the liquid has evaporated, about 5 minutes.
10. Using a potato masher or large fork, gently mash about half of the beans.
11. Season to taste with salt and pepper.
12. Stir in water if the mixture is too thick.
13. 4.
14. Warm the tortillas according to the package's directions.
15. Divide the beans, chorizo, cheese, and cilantro among the warm tortillas.

chorizo, vegetable oil, onion, garlic, kosher salt, bourbon, pinto beans, flour tortillas, cheese, fresh cilantro

Taken from www.foodnetwork.com/recipes/bourbon-bean-and-chorizo-tacos.html (may not work)