These tacos are filled with flavorful black beans, spicy poblano chiles, and two cheeses with crème fraîche to off-set the heat. This recipe was adapted from the New York Times, contributed by David Tanis. We ate this filling on my first homemade corn tortillas- DELICIOUS!!
Total Time: 30 minutes, plus time to cook and soak beans
Yield: Serves 6
- 1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
- 1 small onion, halved
- 1 bay leaf
- 1 large sprig epazote or cilantro, (optional)
- 1 teaspoon coarse salt
- 4 poblano chiles
- soft corn tortillas
- 1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
- 1/2 pound queso fresco, available in Latino groceries, or feta cheese
- 8 ounces crème fraîche or Mexican crema
- Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
- Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
- To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
One Year Ago: