Tacos Al Vapor De Frijol Steamed Bean Tacos Recipes

REFRIED BEAN TACOS (15 MINUTES!)

Steps:

• Mince the garlic. In a medium skillet, heat the olive oil over medium heat. Add the garlic and sauté for about 30 seconds until fragrant but not yet browned (or skip this step and use garlic powder instead). Heat the refried beans, cumin and kosher salt until warmed, about 3 minutes. Taste and adjust flavors as desired.
• Chop the lettuce. Dice the bell pepper. Prep the other toppings as desired. (If using pickled red onions, it's easiest to make them in advance.)
• Warm the tortillas: Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
• Serve: Place the refried beans in the tortillas, then top with toppings and enjoy.

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.

TACOS AL VAPOR

Steps:

• In a pot over high heat, boil the chiles until soft. Drain and transfer to a blender. Add the garlic clove, pinch of ground clove, and water and pulse until smooth.
• Heat 1 Tbsp oil in a skillet over medium heat. Brush a tortilla with the Chile ancho sauce and take it to the pan.
• Fry it for a minute or until lightly golden.
• Fill it with your filling of choice and fold.
• Repeat the process with the rest of the tortillas.
• Wrap the tortillas in a cloth and place them in a steamer pot. Steam for around 20 minutes.

TACOS AL VAPOR

Steps:

• Cut foil and parchment paper into 24 (7x6-inch) pieces. Cook meat, in batches, in large skillet on medium-high heat 2 min. or until browned, stirring occasionally.
• Stack 1 foil piece, 1 parchment piece and 1 tortilla. Repeat with remaining foil, parchment and tortillas to make a total of 24 stacks. Top with beans, meat and cheese; roll up tortillas, then wrap tightly with parchment and foil. Place in steamer filled with 1 inch of boiling water; cover.
• Cook on medium-low heat 15 to 20 min. or until cheese is melted and tacos are heated through. Unwrap tacos. Serve with salsa.

TACOS AL VAPOR DE FRIJOL / STEAMED BEAN TACOS

Steps:

• Fry the ancho chile in enough hot oil, and blend it in a blender.
• In a medium saucepan, heat enough oil (or lard) to almost cover the bottom of the pan, and add the beans to re-fry them, add the cheese and the chile.
• Mash them with a potato masher, and stir constantly to prevent from burning.
• Turn the heat off, when the beans are creamy and have boiled.
• In each tortilla (previously softened in a microwave, to prevent the bottoms from breaking), add a tablespoon, or you desired amount, of beans, and fold them in half.
• Cut aluminum squares, big enough to hold 3-4 tacos.
• Wrap them, and put them in a "tamales" pot, or put a bowl, face-down, on the bottom of the pot, so that tacos don't get wet.
• Put enough water in the bottom, being careful not to get the tacos wet (again!). Turn on the heat (low-medium) for about 15-20 minutes.
• Serve them with the chopped cabbage and the salsa.

PINTO BEAN TACOS

Steps:

• Heat taco shells.
• In a mediun saucepan combine beans, green chili, tomato sauce and spices.
• Bring to a boil and reduce heat.
• Simmer, un-covered, 5 minutes. Stirring occasionally.
• Mash beans slightly if desired.
• Spoon into taco shells and top with lettuce, onion, avocado, cheese and tomatoes.
• Serve with salsa.

TACOS AL PASTOR

Steps:

• Combine achiote paste, chili powder, cumin, oregano, salt, pepper, vinegar, and majo juice into a bowl or bag. If you don't have achiote paste, combine 1.5T paprika, 1T vinegar, 3/4t oregano, 1 minced garlic, 1/4t cumin. Mix and replace achiote paste above.
• Cut pork shoulder into 1 inch slices.
• Combine bacon, pork and marinade above to a bowl or bag and let it rest in the fridge for at least 2 hours, or overnight.
• With a pan underneath, skewer the 2 largest pork steak with two different bamboo skewers and then lay 2 pieces of bacon over top of each. There will be a fair amount of bacon over each side of the steak. It's important to make sure you skewer in the center as this is your base.
• Add the next largest pork steak and wrap the excess bacon from the previous layer on top.
• Lay 2 more pieces of bacon perpendicular to the last layer, skewer a pork steak, wrap and repeat until all the pork is skewered. Excess bacon? Wrap around of the outside of each. If unstable, support with additional bamboo skewers. You should have 2 equally sized pork footballs of love wrapped and layered with bacon.
• Cook at 350F until internal temperature is 155F Occasionally baste with marinade.
• While the pork is cooking (it will start smelling amazing very quickly), dice onion, chop cilantro, cut mangos into 1/2 inch cubes, shred cheese.
• Remove from the oven and let cool slightly.
• Shave pork off spit.
• Add pork, mango, cheese, sour cream, salsa verde, cheese to a warm tortilla and top with cilatro and a squeeze of fresh lime. Serve and wait for the complements to come inches.

PINTO BEAN TACOS :)

Steps:

• cook pinto beans as directed on package. as beans are cooking chop up onions, tomatoes, and lettuce. pluck leaves of cilantro or chop them as well. shred cheddar cheese. cut limes in half.
• when the pinto beans are done rinse/strain them in hot water. put them in a big enough bowl and start mashing them. (I use a potatoe masher.) add a few pinches of cilantro, about half of the juice from half a lime, garlic powder, chili powder and real sea salt all to taste.
• i always cook my tortillas.
• Flour tortillas can be cooked on a cast iron tortilla pan. corn tortillas are good fried in a little oil.
• top your pinto bean taco with cheese, lettuce, onion, tomato, cilantro, a squeeze of lime, avacado, sour cream, and your favorite hot sauce (La Victoria Salsa Brava (hot) is very good). enjoy!