Tacos

The girl who used to live across the hall from me freshman year at Wash U, Kirsten, is now working for Food Network. Food Network! She graduated with a degree in psychology and I guess at some point she was a culinary intern and prep chef. I haven’t kept in that close of touch (read: not at all) but I have discovered that she has a food blog that is easy to read, fun, and has lots of recipes, or adapted recipes, on it. It makes me want to try to make the things she talks about. I originally was going to pan roast some pork chops for dinner tonight, but there’s been a change of plans. Thanks to Kirsten’s food blog (which now has been added to my blogroll for your browsing pleasure, and I do mean pleasure) I think I’m going to make tacos instead. Lately JJ and I have been on an adaptive recipe kick. Well, I have. He’s just been stuck with eating my adaptations. For instance, instead of using a taco packet and ground meat, I’ve tried to freshen up tacos by using black beans. But the reason I’m going to make tacos tonight? Kirsten talks about this recipe for homemade tortillas that literally sounds like throwing flour and oil in a bowl. Seriously. And I LOVE fresh tortillas. So I’m going to take Kirsten’s idea, and adapt it. I am, however, using the tortilla recipe that she gives, and found from cookiemag.com. Credit where credit is due! So what are JJ and I eating for dinner tonight?

Black Bean Tacos with Fresh Tortillas

Fresh Tortillas:

For tortillas:

3 cups all-purpose flour (plus extra for flouring the board)
1/3 cup vegetable oil, with extra for coating
1 teaspoon Kosher salt
3/4 to 1 cup warm (not hot) water

Mix flour and salt in a bowl. Add vegetable oil and mix lightly, then add warm water gradually, kneading until you have a soft dough.

Divide the dough into 12 equal balls, coat them lightly in vegetable oil, then cover with a dish towel and let the dough rest for 15 minutes.

On a floured surface, roll each ball into the familiar tortilla size and shape. Stack them out of the way, separating layers with wax paper or plastic wrap.

Preheat an ungreased griddle (I used a cast iron pan). Throw a tortilla on and cook until it begins to puff and the bottom is brown in a few spots.

Flip the tortilla and press down on the top, squeezing out air pockets. After about a minute, remove the tortilla and keep warm in the oven or wrap them in a cloth.

For filling:

1 can of black beans, rinsed and drained (be sure to get all the starchy liquid off)
1 tomato
1 bunch of cliantro
juice of 1/2 lime
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
1/4 tsp cayenne
2 cups of grated Monterey Jack cheese
optional:
1 avocado
sour cream

Dice the tomato and combine with the black beans. Add the salt, pepper, cumin and cayenne (if you like your tacos fiery, feel free to add more cayenne!). Stir to combine. Chop about a handful of the cilantro and add it. Squeeze the lime juice into the mixture. Stir. Allow about 10 minutes for all the flavors to meld. Grate the Jack cheese, but keep it separate until just before serving.

Spoon into fresh tortillas, sprinkle grated cheese on top, and serve. If desired, slice avocado thin and add a slice and a spoonful of sour cream.