Brock bought us (himself) a cast iron tortilla press on his last work trip and has been making fabulous corn tortillas ever since (if you’re interested, just use the recipe off of the Maseca Instant Corn Masa Flour bag – but a cast iron press is a must). We’ve tried a couple of tacos where you can just make up the recipe – shredded chicken (thighs boiled with onions, chilies and others spicy things then shredded), pork and pineapple (ground pork, salt, chili powder, cilantro, diced fresh pineapple), and today we tried this bean recipe which is super tasty. Any taco we make we generally have a variety of toppings – hot salsa, salsa verde, sour cream, Brock’s Guacamole or grated cheese, and lettuce leaves work well to line the tortilla if your toppings are juicy.
I made this filling yesterday and then just heat it up on low in the microwave today – the recipe is adapted from ‘The Family Dinner’, by Laurie David.
Black Bean Soft Tacos
2 onions, put through the food processor
3 T. chili powder
2 T. cumin
2, 19 oz/540 mL cans of black beans, rinsed and drained
2 T. soy sauce
3 T. maple syrup
Drizzle a bit of oil in a large non-stick skillet over medium-high heat and saute the onions until they have softened, then add in the chili powder and cumin and mix well. Stir in the beans, soy sauce and syrup and simmer for 10 minutes or so until any liquid has pretty much evaporated.
At this point you can either serve it up with corn tortillas and all of the trimmings, or wait for it to cool and refrigerate it until you want to use it. If you’re going to use the microwave to re-heat it, do so on low so that the beans don’t explode and stir it often.
- Category: Beans, Mexican, Cabbage