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Tipsy Soft Tacos
Nb persons: 4
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1 large | tomato, diced |
1 large | onion, diced |
1 large | jalapeno, seeded and minced |
1/2 | lime, juiced |
small handful | cilantro, chopped |
kosher salt | |
1 Tablespoon | extra virgin olive oil |
3 cloves | garlic, minced |
1 teaspoon | Mexican oregano |
1 teaspoon | cumin |
1/2 teaspoon | ground chipotle |
freshly ground black pepper | |
12 ounce | beer |
2 15 ounce cans | black beans, rinsed and drained |
1 | avocado, diced |
pumpkin seeds, shelled | |
8 | corn tortillas |
Make the pico de gallo by placing the tomato, 1/4 of the onion, 1/4 of the jalapeno, lime juice, cilantro, and a pinch of salt in a bowl. Stir and set aside. Stir occasionally while you prepare the beans.
Prepare the beans by heating oil in a large skillet over medium heat. Add remaining onion and jalapeno. Saute for about 3 minutes. Add garlic, oregano, cumin, chipotle, and salt and pepper to taste. Saute for about 30 seconds. Add beer and black beans. Increase heat to high and bring to a boil. Reduce heat to medium or medium low and simmer for about 20 minutes. Use a potato masher or the back of a spoon to partially mash the beans so they thicken but remain chunky.
Toast the pepitas in a skillet over medium low heat until they become fragrant. Set aside. Heat the tortillas. Prepare each serving by topping tortillas with beans, pico de gallo, avocado, and pepitas.
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