Soft Tacos With Chipotle Braised Rabbit Black Beans And Pickled Cabbage Recipes

SOFT TACOS WITH MUSHROOMS AND CABBAGE

Steps:

• Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute.
• Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and .25 to .5 cup of the salsa (to taste).
• Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.

CRISPY BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW

Steps:

• Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
• Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE

Steps:

• Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
• Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.

BLACK BEAN TACOS

Steps:

• Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
• Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

BLACK BEAN SOFT TACOS

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

CRISPY BLACK BEAN TACOS WITH FETA & CABBAGE SLAW

Steps:

• Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
• Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.

SOFT TACOS WITH CHIPOTLE-BRAISED RABBIT, BLACK BEANS, AND PICKLED CABBAGE

Steps:

• In a large pot, soak the black beans overnight in water to cover by 2 inches. The next day, add more water as needed to cover the beans by 2 inches. Bring to a boil over high heat, then adjust the heat to maintain a gentle simmer and cook until the beans are tender, about 1 hour. Add 2 teaspoons salt and let cool in the liquid.
• Preheat the oven to 350°F. Season the rabbit all over with salt and pepper. Heat a wide, deep ovenproof pot over high heat. Add the olive oil and sear the meat on all sides until lightly browned, about 5 minutes. Transfer the meat to a platter and set aside. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté briefly to release its fragrance.
• Add the tomatoes, wine, chipotle chiles, and bay leaves. Bring to a simmer and return the meat to the pot. Cover tightly and place in the middle of the oven. Cook until the rabbit is fork-tender, about 1 1/2 hours, turning the pieces over halfway through. Remove the pot from the oven and let the meat cool to room temperature. Pull the meat from the bones and shred by hand. Return the meat to the pot and toss with the sauce. Taste for seasoning.
• For the pickled cabbage: Toss the cabbage, carrot, and red onion with 1 teaspoon salt in a colander; let drain for about 20 minutes to wilt slightly. Squeeze the vegetables to remove excess moisture, then transfer to a bowl and toss with the sugar and vinegar.
• Drain the beans, reserving the liquid. Heat the vegetable oil in a medium saucepan over medium heat. Add the serrano chile and sauté for about 1 minute to release its flavor. Set the chile aside if you prefer the beans relatively mild; leave it in if you prefer them spicy. Add the beans and 1 cup of the reserved cooking liquid. Bring to a simmer while mashing with a potato masher until the beans are nearly smooth. Simmer for about 5 minutes to blend the flavors, thinning with reserved bean liquid if needed and stirring to prevent scorching. If the beans are too thin, simmer until they are as thick as you like. Taste for salt and keep warm.
• To serve, reheat the rabbit if necessary. Spread a large tablespoon of the refried beans on each tortilla. Top with a generous spoonful of the braised rabbit, some pickled cabbage, and chopped cilantro. Arrange the tacos on a platter or individual plates and accompany with lime wedges.
• Enjoy with Cakebread Cellars Rubaiyat or another young and fruity red wine.