TACOS ON LOCKDOWN
Far be it for me to capitalize on a global pandemic by naming a recipe after a novel virus, however, dubbing my Black Bean and Mushroom Tacos Dorados Tacos On Lockdown is rather befitting given its history. A result of when at the height of quarantine from the COVID 19 outbreak – and markets were ransacked of all-and-everything from panic-shoppers (read: hoarders) – I had access to only but canned black beans, mushrooms, corn tortillas and an appetite taking precedence. Standing in line six feet apart in snake formation around the parking lot of Ralph’s for something else to eat wasn’t going to happen; fried tacos were. Since then, markets have returned to some semblance of ‘normalcy’ and these crispy, golden parcels have become a weekly fix; which, by the way, didn’t need much improvement upon the first time making them—with the only addition to the recipe being Monterey jack cheese.
PREP/COOK TIME: 45 Minutes
Makes 10 Tacos
INGREDIENTS
2 Tb – Extra Virgin Olive Oil
1 Tsp – Ground Cumin
1 Tsp – Ground Chili Powder
½ Tsp – Ground Chipotle Powder
1 (15.25 Oz) Can – Black Beans, Rinsed and Drained
1 (13.25 Oz) Can – Mushrooms (Stems and Pieces), Rinsed and Drained
2 Tsp – Goya® Adobo All-Purpose Seasoning with Pepper
10 – Corn Flour Tortillas
2 Cups – Shredded Monterey Jack Cheese
1 Cup – Vegetable Oil
THE NITTY GRITTY
FILLING – In a large non-stick pan, heat olive oil at medium high. Add spices to oil; cook till aromatic. Add black beans and mushrooms; season with adobo and stir. Cook for 2 – 3 minutes. Using a potato masher, or back of fork, mash beans till completely blended. Allow mixture to cool.
TORTILLAS – Warming the tortillas prior to filling and frying is necessary, there’s no way around it; otherwise they’ll crack and curl. I, myself, warm the tortillas directly over the heat and fill them as I go. To set a better example, however; placing the tortillas separate form one another on a baking sheet lined with parchment in a preheated 250° F oven prior to getting to work on the filling will do nicely, thank you.
ASSEMBLAGE – Scoop a heaping tablespoon of filling in the middle of each warm tortilla with a grandmother’s pinch of cheese and fold. In a large skillet, or non-stick pan, heat vegetable oil at medium high. Fry prepared tacos in batches 4 or 5 at a time; frying both sides for 2 – 3 minutes or till crisp and golden. Transfer tacos to a baking sheet with a wired rack and paper towel underneath to catch oily excess; keep warm in a 250° F oven to fry next batch.
How you top them is entirely up to you. The first time making these, I had ranch dressing on-hand, for dipping, which was surprisingly good; considering the circumstances. Other adornments have gone on to include chopped English cucumber with cilantro and plain yogurt; giving a refreshing lift. Chopped scallions and cherry tomato halves; for sweetness and a mild bite. A chunky guac; loaded with garlic. My favorite garnish, hands down, has got to be a generous dollop of sour cream piled with obscene amounts of pickled jalapeño.
APRIL 21, 2020
