Soft tacos with beans and salsa
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Dried pinto beans |
| ¼ | cup | Corn oil |
| 2 | cups | Chopped green onion |
| 1 | cup | Chopped yellow onion |
| 1 | tablespoon | Minced garlic |
| 2 | teaspoons | Ground cumin |
| 2 | teaspoons | Dried oregano |
| Salt -- to taste | ||
| 24 | Corn tortillas | |
| South-of-the-Border Salsa | ||
| (doubled) -- see recipe | ||
Directions
1. Soak beans overnight in cold water to cover. Drain and place beans in large pot. In a large skillet over moderately low heat, warm oil. Add onions and garlic and saute until fragrant (about 3 minutes). Add to beans.
Add cumin and oregano and enough cold water to cover. Over high heat bring to a simmer, then reduce heat to maintain a simmer. Cook until beans are just tender (about 1-½ hours). Season with salt. Cool, cover, and refrigerate for up to 2 days, if desired.
2. To steam tortillas: Wrap tortillas in a damp tea towel and heat over simmering water. To fry tortillas: Fry on both sides on a griddle or in a lightly oiled skillet, then stack and wrap in napkins.
3. To serve, reheat beans; taste and reseason if necessary. Place a scoop of hot beans on each tortilla and top with 2 tablespoons salsa. Either roll tortillas or serve open-faced with the chili on the side. Or, serve beans and tortillas family style, allowing guests to make their own soft tacos.
Recipe By : The California Culinary Academy From: Gary Watson <watson@...> Date: Sun, 22 Jan 1995 09:09:32 -0800 (
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