First the beans, I used black, rinsed, then soaked over night. In the morning I boiled them on low heat for about 3 hours, I made 3 cups of dry beans, which yields a lot of beans, but you can eat them for a couple of days and the left overs can be frozen or used with tortilla chips/ nachos. When cooking, I add cayenne, cumin, salt, pepper, garlic, onion. Once soft/ cooked, mash with a potato masher.
I use brown rice and cook it with a Cajun spice, so that it's not bland. You can make your own spice blend by using paprika, cayenne, salt, etc.
To make the guacamole, you'll need: ripe avocados (I used 3), a lime's worth of juice, cayenne, tomato (use plum, otherwise discard the seeds), onion (I used red onion), garlic, salt, and cilantro.
Mash the avocado(s) with a fork:
That's the cilantro from my kitchen garden. So pure and fragrant.
Mix all the ingredients together, and leave in the fridge for an hour, so that the flavours have a chance to mingle:
You end up with a delicious fresh and summery tasting guacamole:
Choose your toppings:
I have diced tomato, plain 10% yogurt instead of sour cream, because it's what I had on hand, old white cheddar, marble cheese (for James), salsa.
Arrange your toppings, and fold over or into a little packet.
Grill, I close the grill, so they warm evenly on both sides at the same time:
And presto:
I guess this one is more of a soft taco; by folding over I can fit more stuff into the small tortillas. Either way, I like to use corn tortillas. The store bought ones still have some wheat flour, probably so they're more flexible. Maybe one of these days I will make my own corn flour tortillas.
So yummy! Buen provecho!
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