Pinta bean tacos with pickled onion and guacamole

  • Level

    Easy
  • Servings

    1

    Corn tortillas

  • 25 g corn flour
  • 25 g chickpea flour
  • 60 g warm water
  • 1 g salt
  • The Stir-fry

  • 20 g onion, diced 1cm
  • 10 g tomato
  • ¼ Garlic
  • 3 g red wine
  • 1 g soy sauce
  • 0,50 g salt
  • 0,30 g pepper
  • 1 g dried rosemary
  • 3 g olive oil
  • The black bean ragout

  • 100 g cooked pinto beans
  • 50 g vegetable broth
  • 10 g stir-fry
  • The chopped cilantro

  • 15 g toasted marcona almonds
  • 2 g coriander
  • 20 g olive oil
  • salt
  • pepper
  • - Pickled onion
  • 20 g fresh onion
  • 50 g beet juice
  • 5 g rice vinegar
  • 1 g salt
  • The guacamole

  • 25 g avocado
  • 10 g green apple
  • salt
  • pepper
  • coriander
  • olive oil
  • Green chili
  • Emplating

  • freeze dried corn
  • ghoa cress

Method

  • Corn tortillas
    Mix the dry ingredients Add the water and mix until getting a a smooth dough. Form balls of 25 g and smooth with a rolling pin between greaseproof paper. As you pass, go through the grill with a few drops of olive oil on both sides.
  • The Stir fry
    Work the onion until it gets dark. Add the garlic and the smashed tomato. Reduce 10 minutes and add the rest of the ingredients. Cook for 60 minutes over low heat until obtaining a texture like if it was jam. (add olive oil when necessary).
  • The black bean ragout
    Raise the vegetable broth and add the beans with the sauce. Cook over low heat for 5 minutes. Add and mix with the mince. Cook 2 more minutes.
  • The chopped cilantro
    Blend everything together until you get an uneven texture.
  • - Pickled onion
    Soak the onion 3 times in the beet juice with vinegar and salt
  • The guacamole
    Blend all the ingredients until you get a fine puree. Reserve filmed with transparent film to skin.
  • Emplating
    Place the tortilla holder freshly grilled. Add the ragout, guacamole, and onion. Finish with freeze-dried corn and ghoa cress.

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