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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This came out in our local paper today and it looked really interesting. Posting it so I don't lose it:) I have no idea on prep or cooking time really as I haven't made this yet. so am guessing. Let me know if you try this and I will update those times. Thanks. enjoy. Ingredients:
2 cups cooked black beans |
2 avocado leaves (optional) |
2 tablespoons vegetable oil or 2 tablespoons lard, plus more for frying tortillas |
12 corn tortillas |
1/2 cup cooked chorizo sausage |
1 small white onion, cut into rings |
4 ounces queso fresco or 4 ounces farmer cheese |
1/4 cup mixican crema or 1/4 cup sour cream, thinned with a little milk |
2 tablespoons chopped cilantro |
chipotle chile in adobo, cut into rings (optional) |
Directions:
1. To make bean puree:.
2. In food processor or blender, blend cooked beans with avocado leaves until smooth. (Note: add a little water if necessary to facilitate blending.).
3. To cook bean puree:
4. Heat 2 tablespoons oil in skillet over medium heat. Cook bean puree for 3 minutes, stirring constantly. Taste and add salt if necessary. (Note: Add more water if puree is too thick; it should be thin enough to pour.).
5. To fry tortillas:.
6. Pour oil in shallow pan to 1/4 inch depth. Place over medium heat. Fry each tortilla briefly on both sides. Drain well.
7. To assemble:.
8. While tortilla is still warm, dip it into bean puree. Spoon some chorizo (about 2 teaspoons) and bean puree onto tortilla. Fold into quarters. Repeat process with remaining tortillas.
9. To serve:.
10. Arrange 3 filled tortillas on each plate. Spoon generous amount of bean puree over each. Garnish with onion rings, cheese, crema, cilantro and chipotle chiles.
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