Fried Puffy Tacos Seitan Chorizo Black Bean Recipes

EASY BLACK BEAN TACOS

Steps:

• To make the black beans: We're going to use the cooking liquid from one can of beans (or substitute 1/3 cup water for the cooking liquid). Rinse and drain the other can of beans. Once the beans are ready to go, warm the olive oil in small saucepan over medium-low heat. Add the cumin, garlic and salt. Cook, stirring often, until fragrant, about 30 seconds to 1 minute.
• Pour in the can of beans with all of its liquid (or 1/3 cup water). Stir to combine. Mash up a portion of the beans with a potato masher or serving fork. Cook for a few minutes, stirring often, until the mixture reaches a simmer. Mash up the beans once more, then add the rinsed and drained beans.
• Stir to combine. Simmer for a few minutes, then reduce the heat to a bare minimum while we finish the remaining ingredients. Cover the pot, and stir it every few minutes so the beans don't stick to the bottom of the pan.
• To make the "crema": Combine the yogurt, lime juice and salt in a small bowl. Stir to combine. If desired, add hot sauce, to taste. Set aside.
• Warm the tortillas in a large skillet over medium heat in batches, flipping to warm each side. Alternatively, you can warm them directly over a low flame on a gas range. Stack the warmed tortillas on a plate and cover with a tea towel to keep warm.
• Soften the cabbage just a bit by sprinkling it with a couple dashes of salt. Then use your hands to "massage" it by scrunching up handfuls of cabbage until it is slightly wilted and fragrant.
• Finally, assemble your tacos: Spread a layer of beans down the center of each tortilla, followed by a small handful of cabbage, a generous drizzle of sauce, and sprinkles of cheese and cilantro and/or green onion. Serve immediately.

SUNNY'S EASY CHORIZO AND BEAN TACOS

Steps:

• In a cast-iron or heavy-bottomed pan, heat the oil over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the chorizo and garlic, breaking up the chorizo with a wooden spoon to resemble ground meat. Cook through. Add the refried beans with a little water, if necessary, to get a smooth, not-too-dry consistency, and stir to combine with the chorizo and onions.
• Make the tacos. Arrange the tortillas on a plate using two for each taco. Add the chorizo mixture, cheese, a few radish slices, a few cilantro leaves and a shake of hot sauce. Repeat for the remaining tortillas and filling.

FRIED PUFFY TACOS - SEITAN CHORIZO & BLACK BEAN

Steps:

• In a large mixing bowl, combine the flour, salt, and baking powder with a fork until evenly mixed. In a small separate bowl, combine 1/2 teaspoon canola oil and 1/4 cup + 1 Tablespoon of water.
• Pour the water mixture into the mixing bowl, and combine with a fork until a dough begins to form. Then use your hands to fully combine the dough. The dough should be dry with no additional leftover flour at the bottom. If needed, add one to two more tablespoons of water to form the dough. Remember, you don't want it to be wet and soggy, and so splash lightly.
• Break the dough apart and roll into four even-sized balls and set aside while you make the taco filling.
• In a large skillet, bring oil to a medium heat. Sauté onion and garlic a few minutes, until soft, translucent, and fragrant.
• Add seitan to the pan and sauté for a couple minutes more.
• Add the beans to the skillet along with the ancho chili powder, cumin, paprika, and water. Fully combine until the spices are spread evenly throughout.
• In a large, deep frying pan, fill the pan with at least a half inch of oil or more. It needs to be deep enough to immerse at least half of the taco. Bring the oil to a medium-high heat.
• While the oil is heating, between two sheets of parchment paper, press each dough ball one at a time in a tortilla press. (I like to press each tortilla twice - picking the tortilla up and moving it slightly between presses.) If you don't have a tortilla press, roll each tortilla with a rolling pin until it's 4 to 6 inches in diameter.
• Put 2 tablespoons of taco filling in the center of each tortilla and fold it closed, as if you were making the letter D (like the shape of an empanada). Lightly pinch the edges of the taco to seal it. Once all four taco shells are filled, move onto the next step.
• Test the oil to see if it's hot enough. Pinch off a little piece of dough from one of the tacos and put it into the oil. If bubbles immediately form around it, the oil is ready.
• Put all four tacos into the oil and fry until toasty brown, flipping once when necessary.
• Once both sides are brown, remove from the oil and onto a towel-lined plate to drain. Allow the tacos to cool for a couple of minutes.
• Carefully open the closed off section of the tacos and fill with toppings. Serve immediately.