Tacos Al Vapor De Frijol Steamed Bean Tacos Recipes

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.

TROLELOTES-- (MEXICAN COOKED CORN SNACK)

Steps:

• Heat corn with its liquid if canned, if frozen, thaw and heat, with a little bit of water.
• Season with salt to taste.
• Drain liquids.
• While hot-- add the butter, mayonnaise, powdered chili, and cheese in this order.
• Taste and rectify salt if needed.
• Add a few drops of lime juice if you like it tart.
• Eat it hot.
• You can use more or less of each ingredient to suit your palate.

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.