Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Toasted Tacos with Adobo Beans and Cheese
At Restaurante Bar Fernando, a casual eatery in Nayarit on the west coast of Mexico, we tasted simple bean- and cheese-filled tortillas, folded in half and lightly charred. The tacos are a typical side to pescado zarandeado, seasoned fish slow-cooked on an outdoor grill. The beans were so flavorful that we wanted to re-create the tacos at Milk Street. According to Paola Briseño-González, recipe developer and native of the neighboring Mexican state of Jalisco, azufrado is the regional bean variety used in those tacos, and adobo (a blend of earthy, smoky dried chilies plus aromatics and vinegar) is the flavoring. Azufrado beans are difficult to source in the U.S., so we used widely available pintos. Dried chilies, garlic, cumin, oregano and cider vinegar pureed in a blender, then simmered into the beans, mimic the adobo flavors.
guajillo, New Mexico or ancho chilies, stemmed, seeded and roughly torn
medium garlic cloves, smashed and peeled
01In a 12-inch nonstick skillet over medium-high, toast the chilies, garlic and cumin, stirring, until fragrant and the chilies and garlic are browned in spots, 2 to 3 minutes. Transfer to a blender; reserve the skillet. To the blender, add the vinegar, oregano, ½ cup water, ½ teaspoon salt and ¼ teaspoon pepper. Puree on high until smooth, about 2 minutes; set aside.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT