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Skillet Tacos




Source of Recipe


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List of Ingredients






2-3 tablespoons olive oil
4 cups cooked Hopi Purple String/Rio Zape beans
2 tablespoons chili powder
1 1/2 tablespoons cumin
1 teaspoon oregano
3 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon chipotle pepper
1 teaspoon salt - or to taste1 teaspoon fresh ground black pepper
½ teaspoon cinnamon
¼ teaspoon allspice
Enough tomatillo salsa to cover the beans (recipe follows)
1 clove garlic, minced
1 red bell pepper, or a poblano for a mild spiciness, chopped
1 cup cherry tomatoes, cut in half
1/3 cup green olives, sliced into rings
1 cup Chihuahua cheese, crumbled or cut into very small pieces
½ cup cilantro
1 lime
1 avocado

Heat 1 tablespoon of olive oil in a skillet, and sauté garlic and peppers until translucent. Add tomatoes and cook until they are just soft. Remove from skillet and stir in ¼ cup of the chopped cilantro.

In a bowl, stir Hopi Purple beans with one tablespoon of the olive oil, until they are well coated. If you need more oil, add it gradually - you don’t want to saturate the beans. In the skillet, add enough olive oil to coat the bottom of pan and turn heat to medium. When oil is hot, add beans to skillet. Stir in the chili powder, cumin, sweet and smoked paprika, oregano, chipotle, salt, pepper, cinnamon and allspice. Stir beans well to combine spices and coat beans, and let cook 4 minutes, stirring now and then. As best as you can, flip the beans and then let cook without stirring for another four minutes, until they begin to brown on the bottom.

Turn heat to low and spread tomatillo salsa over the beans. Add sautéed vegetables, then garnish with olives and cheese. Place a cover on top of skillet and let warm through until the cheese gets soft. Remove from heat, garnish with cilantro and avocado, and then squeeze lime juice over the finished taco. Eat it as is, or scoop some into taco shells or onto flat bread. Enjoy!


Tomatillo Salsa
1 cup pine nuts6 large garlic cloves, peeled and halved
10 tomatillos, husked, rinsed, and halved
1 jalapeno, seeded and halved
1/4 bunch cilantro, stemmed
1/4 bunch parsley, stemmed2 teaspoons sea salt
1 1/2 cups vegetable broth
2 tablespoons olive oil

Line a heavy skillet (preferably cast-iron; not nonstick) with foil, then heat over moderately high heat until hot. Add half the tomatillos, cut side down, half the garlic and the jalapeno. Cover with another piece of foil and roast on stovetop until browning, 4 to 5 minutes (and don’t be alarmed if the skillet smokes a bit). Turn vegetables, re-cover, and roast another 3-4 minutes, until tomatillos are soft. Repeat with remaining tomatillos and garlic, then transfer all to a food processor.

Turn heat to medium-high, and when skillet is hot, toast the pine nuts, shaking them to keep them from burning. When they begin to brown, remove from heat and add to the food processor.

Add cilantro, parsley and sea salt, and one cup of the broth. Puree until all ingredients are smooth. If the sauce is thick, add another ½ cup of broth.

Heat a large skillet over high heat, then add the olive oil. When it’s hot, add the tomatillo salsa. Reduce heat to medium and simmer for ½ hour, stirring often. If it gets too thick, add water, ¼ cup at a time. You want the salsa to thicken, but not so much that it lacks moisture and/or spatters. Adjust salt and pepper as necessary.


Recipe