Usually street tacos are tiny things full of mostly meat, with few toppings, (carne asada tossed with spicy sauce and topped with onion and cilantro and a lime to squeeze on top is pretty classic) but I wanted to create something that wasn't too gringo but still lightened things up for a busy weeknight.
|Served family style, with individual plates of mexican-style corn on the cob and chile lime fruit cups|
2 tsp oil
1/4 diced onion
2 garlic cloves (pressed through a garlic press)
2 Tbsp Guajillo chile paste
1 Tbsp chili powder
1 15 oz. can of no salt added black beans, undrained, unrinsed
1 finely diced small tomato
1/2 avocado, sliced 1/8th inch thick
1 large serrano chile sliced into long thin strips
2 Tbsp cilantro, rough chopped
1 green onion, thin bias sliced
12 4” Corn Tortillas (tiny street taco size)
Heat oil in a medium saucepan over medium heat. Add onion, then garlic and saute until translucent, about 3 minutes.
Add chile paste and chile powder and stir to combine and heat through. Stir in the whole can of beans (including liquid), and bring to a high simmer, stirring frequently.
Reduce heat and let liquid reduce while you prepare the rest of your meal or prepare toppings. Beans should not be too soupy- you want them to stay put in your tacos.
Heat 4 tortillas at a time directly over the fire if you have a gas stove flipping frequently (no pan, put the tortillas where you’d put a pan). If you don’t have a gas stove, you can wrap small stacks of tortillas in a damp paper towel and nuke for 20 seconds until warmed. Don’t skip the tortilla heating or your tortillas may tear.
Hold the warmed tortilla in one hand, add a heaping tablespoon of beans, 1 slice of avocado, 1 slice of serrano chile, a sprinkle of tomatoes, and a pinch of cilantro and green onion.
Make a meal
Mango & Cucumber Spears with Lime, Chile & Sea Salt
Elotes (Mexican-Style Corn on the Cob)