1/3 Cup Black Bean
Overnight soak the beans in water.
1/2 Tsp Salt
3 Cups Water
Rinse the beans, cook with salt and water for 4 whistles in pressure cooker. Allow it to cool. Filter the water.
Yields 1 cup cooked beans
4 Poblano Peppers
1 Tsp Olive Oil
Chop the Peppers into 2 lengthwise pieces and remove all the seeds. Coat the peppers in oil and place the peppers cut side down and broil them in the oven for 10 minutes. (My Broil setting is at 500 Degrees F) Remove from oven and when cool to the touch, remove the outer skin.
1 Ear Corn
Clean away the husk and silk of an ear of corn.
1 Tsp Olive Oil
1/4 Tsp Salt
1/8 Tsp Chili Powder
1/8 Tsp Black Pepper Powder
Brush with oil, salt, chili powder and black pepper powder. Set aside. Add corn to the skewer and turn on the stove and turn the heat to low. Show the corn on the flames, turn corn every few minutes until it begins to darken, then remove from the stove.
Remove corn kernels and keep aside.
Creamy Poblano Sauce
2 Garlic Cloves
1 Tsp Olive Oil
Add garlic with skin on to a small baking dish and drizzle with 1 tsp of olive oil. Broil them in the oven for 10 minutes. (My Broil setting is at 500 Degrees F) Remove and when cool to the touch, squeeze the garlic out of its skin and set it aside.
1 Tbsp Olive Oil
1/4 Cup Onion, Chopped
Heat oil in a pan, add onion and saute for 5 minutes in medium.
2/3 Cup Sour Cream
2 Tbsp Fresh Cilantro
1/2 Tsp Dried Cumin
1/4 Tsp Salt
1/4 Tsp Ground Pepper
Juice from 1 Lime ( 3 Tbsp )
Add the sour cream, 2 poblano peppers, garlic, onion, juice from 1 lime, 2 tbsp cilantro, cumin, salt and pepper to magic bullet. Blend until smooth. Taste and add the seasonings, if needed.
Assemble Taco
12 Corn Tortillas
Heat the tacos in skillet.
1 Cup Green Cabbage, Shredded
1 Cup Purple Cabbage, Shredded
Juice from 1 Lime
1 Avocado
Salsa
2 Tbsp Fresh Cilantro
Source: azgrabaplate
Taste Note: Tastes Good.
Overnight soak the beans in water.
1/2 Tsp Salt
3 Cups Water
Rinse the beans, cook with salt and water for 4 whistles in pressure cooker. Allow it to cool. Filter the water.
Yields 1 cup cooked beans
4 Poblano Peppers
1 Tsp Olive Oil
Chop the Peppers into 2 lengthwise pieces and remove all the seeds. Coat the peppers in oil and place the peppers cut side down and broil them in the oven for 10 minutes. (My Broil setting is at 500 Degrees F) Remove from oven and when cool to the touch, remove the outer skin.
1 Ear Corn
Clean away the husk and silk of an ear of corn.
1 Tsp Olive Oil
1/4 Tsp Salt
1/8 Tsp Chili Powder
1/8 Tsp Black Pepper Powder
Brush with oil, salt, chili powder and black pepper powder. Set aside. Add corn to the skewer and turn on the stove and turn the heat to low. Show the corn on the flames, turn corn every few minutes until it begins to darken, then remove from the stove.
Remove corn kernels and keep aside.
Creamy Poblano Sauce
2 Garlic Cloves
1 Tsp Olive Oil
Add garlic with skin on to a small baking dish and drizzle with 1 tsp of olive oil. Broil them in the oven for 10 minutes. (My Broil setting is at 500 Degrees F) Remove and when cool to the touch, squeeze the garlic out of its skin and set it aside.
1 Tbsp Olive Oil
1/4 Cup Onion, Chopped
Heat oil in a pan, add onion and saute for 5 minutes in medium.
2/3 Cup Sour Cream
2 Tbsp Fresh Cilantro
1/2 Tsp Dried Cumin
1/4 Tsp Salt
1/4 Tsp Ground Pepper
Juice from 1 Lime ( 3 Tbsp )
Add the sour cream, 2 poblano peppers, garlic, onion, juice from 1 lime, 2 tbsp cilantro, cumin, salt and pepper to magic bullet. Blend until smooth. Taste and add the seasonings, if needed.
Assemble Taco
12 Corn Tortillas
Heat the tacos in skillet.
1 Cup Green Cabbage, Shredded
1 Cup Purple Cabbage, Shredded
Juice from 1 Lime
1 Avocado
Salsa
2 Tbsp Fresh Cilantro
Source: azgrabaplate
Taste Note: Tastes Good.
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