Spicy Bean Tacos

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Spicy Bean Tacos

Directions: Spicy Bean Tacos:

Ingredients:

Spicy Pinto Beans

  • 2 cups dried pinto beans
  • 2 Tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 red bell pepper, finely diced
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 dried guajillo chile
  • ¼ tsp cayenne pepper, optional
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp all-purpose flour
  • 2 Tbsp butter
  • 1 cup grated sharp Cheddar
  • 1 cup fire-roasted tomatoes

Cabbage

  • 1 ½ cups shredded green cabbage
  • ¼ cup chopped fresh cilantro
  • Juice of 1 lime (about 1 1/2 tbsp)
  • Kosher salt and freshly ground black pepper

Tacos

  • 12 crunchy taco shells or warm corn tortillas, store-bought or homemade, recipe follows
  • 2 avocados, sliced
  • ½ cup Mexican sour cream (crema)

Corn Tortillas

12 oz fresh masa

Tips And Substitutions:

Special equipment: a tortilla press, optional

Directions:

Spicy Pinto Beans

  • Soak the pinto beans in water to cover overnight. Drain and set aside.
  • Heat the oil in a large enameled Dutch oven over medium heat. Add the garlic, onion, and pepper and cook, stirring, until slightly softened, about 3 minutes. Add the beans, cumin, paprika, guajillo chile, cayenne if exploitation and enough water to simply cowl the beans and convey to a boil medium heat. Reduce the heat to a simmer and cover with the lid slightly ajar. Cook until just tender, about 1 hour, checking the water level every so often and adding more water if the mixture dries out. Stir in 1 teaspoon each salt and pepper.
  • Add the flour and butter to a small cast-iron skillet and stir to create a paste. Cook over medium-low heat until the paste forms a golden roux, about 3 minutes.
  • Remove the guajillo chile from the beans, stir in the roux and bring back to a simmer. Add the cheese and tomatoes, then continue to cook until the mixture thickens slightly, 5 to 10 minutes more. Taste and adjust the seasoning with salt and pepper.

Cabbage

  • In a small bowl, combine the cabbage, cilantro and lime juice. Season with salt and pepper and toss to combine.

Tacos

  • To each taco shell or pancake, add three to four tablespoons of the spicy bean filling and a few avocado slices and cabbage. Drizzle with one to a pair of teaspoons Mexican soured cream. Serve forthwith.

Corn Tortillas

  • Roll the masa into twelve 1-oz balls; cover them with damp paper towels.
  • Heat a heavy skillet over medium heat. Line a tortilla press with a piece of plastic wrap or a self-sealing bag that has been cut so that only the bottom is still attached. Put one of the dough balls slightly off center in the press and close to flatten. Carefully peel the tortilla from the plastic.
  • Cook in 30-second increments, turning a few times until warmed through and lightly toasted. Keep heat wrapped in clean room towels and repeat with remaining Chad, stacking and rewrapping the tortillas in order that they steam and keep pliable.

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