Tacos Al Vapor De Frijol / Steamed Bean Tacos
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 12 corn tortillas
- 3 cups beans, whole
- 1 ancho chili
- 1⁄2 lb oaxaca cheese or 1/2 lb other melting cheese
- 1⁄2 cabbage, chopped
- 1 (8 ounce) can salsa, taquera
- oil (for frying)
- aluminum foil
directions
- 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.
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I am a SAHM, and love trying new recipes. Like the cooking channels & programs, especially like watching Rick Bayless' "México, One Plate at a Time," Rachel Ray & Bobby Flay.
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