Sunday, July 18, 2010

Black Bean & Chorizo Tacos

Adapted from Bon Appétit Magazine, June 2009
Serves 4 to 6
Black Bean & Chorizo Taco with Pickled Jalepenos & Grape Tomato Salsa   
For the Black Beans & Chorizo:
1 1/2 cups dried black beans
2 large yellow onions, both peeled, one finely chopped, the other sliced in half
1 bay leaf
1 tsp dried oregano
2 Tbl extra-virgin olive oil
12 oz Mexican chorizo sausage, casings removed(uncooked)
2 garlic cloves, finely minced
1 Tbl minced jalapeño (no seeds)
1/2 tsp ground cumin
1/4 cup finely chopped cilantro
Place the beans in a large container, cover with cool water by 2-inches and soak overnight.  If you forgot to soak them overnight, then do this in stead.  Cover the beans by 2-inches with boiling water and allow to soak for 1 hour. 
Drain the beans and discard the soaking liquid.  Place the beans in a large saucepot, along with the halved onion, bay leaf and dried oregano.  Add enough cool water to cover by 2-inches.  Bring to a boil over high heat, then reduce the heat to low and simmer very gently, stirring occasionally, until the beans are very tender, about 1 1/2 – 2 hours.  Drain the beans, reserving the cooking liquid.  Discard the onion halves and the bay leaf.
Heat the oil in a large sauté pan over medium heat.  Add the chorizo and sauté until browned, breaking it up with the back of a wooden spoon, about 5 minutes.  Transfer the cooked chorizo to a small bowl with a slotted spoon, and reserve.  Add the chopped onion to the oil in the sauté pan.  Sauté until the is soft and golden brown, stirring occasionally, about 7 minutes.  Add the garlic, jalapeño and cumin and continue to cook, stirring frequently, another two minutes.  Stir the beans, 1 cup of the reserved cooking liquid, the chorizo and the cilantro into the onion mixture. Simmer over medium-low heat, stirring occasionally, until the liquid evaporates, about 5 minutes.  Taste, then season as needed with salt and pepper. 
This can be made 1 day ahead, and kept refrigerated in an air-tight container.  Re-warm over medium heat before serving. 
To assemble the tacos:
Serve the Black Beans & Chorizo with warm flour or corn tortillas, grape tomato salsa, pickled jalapenos, Cotija cheese and shredded lettuce.