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Ingredientes
- Taquitos de Frijol y Tocino con Ensalada Makes 12 tacos, serving 4-6 as a hefty snack or possibly simple meal
- 6 slc of bacon
- 1 sm white onion, finely minced
- 1 1/2 c. seasoned, cooked black beans either canned or possibly homemade, liquid removed of most of their cooking liquid
- 2 x -3 pickled jalapenos or possibly canned chipotle chilies en adobo, stemmed, seeded and finely minced A sprinkling of salt Vegetable oil to a depth of 1/2 inch for frying
- 12 x very thin factory-made corn tortillas
- 2/3 c. crumbled Mexican queso fresco or possibly pressed, salted farmer's cheese.
- 6 x good -size romaine leaves
- 1 1/2 Tbsp. cider vinegar
- 1 lrg tomato, cored and minced into 1/4 inch dice
Direcciones
- 1. The beans: In a large (10-12inch) heavy skillet, lay out the bacon and fry over medium heat, turning when browned underneath, till thoroughly crisp, about 10 min. Remove to a paper towel-lined plate. Pour off all but a thin coating of the drippings.
- Add in the onion to the pan and cook, stirring regularly, till deep golden brown, about 10 min. Stir in the beans, then coarsely mash with a bean or possibly potato masher or possibly the back of a wooden spoon. Crumble the bacon and add in half of it to the beans along with the chilies; stir over the heat till quite thick, about 5 min. Taste and season with salt. Cold.
- 2. The taquitos: Clean the skillet, pour in the oil and heat over medium-high. When warm, one by one, quick-fry the tortillas for several seconds to soften, then remove them with tongs and pat thoroughly dry on paper towels.
- Stack the blotted tortillas together, and remove the oil from the heat.
- Spoon 2 Tbsp. of the black-bean mix down the center of each tortilla, sprinkle each with a b out 1/2 Tbsp. of cheese, and roll up.
- Cover with plastic wrap.
- 3. Finishing the dish: Return the oil to between medium and medium-high heat; you should still have at least 1/4 inch of it in your skillet. Slice the romaine crosswise into 3/8 inch ribbons and toss with the vinegar and a little salt.
- When the oil is very warm (it should not be smoking: 375 degrees on a deep fry thermometer is just right), fry the taquitos 4 at a time, being sure to lay them into the warm oil flap side down. When crispy underneath, about 2 min, flip them over and fry the other side, 1 to 2 min more. Remove from the oil with tongs or possibly a slotted spatula, drain on paper towels and tip them to ensure no oil is inside. Keep hot in a low oven till all are fried.
- Spread the lettuce onto a serving platter ( or possibly divide it between individual plates) and top with the taquitos. Spoon the minced tomato down the center of the tacos, sprinkle with the remaining cheese and bacon and carry the whole assembly to the table.
- Advance preparation: The bean filling can be made several days ahead; chill, covered. Taquitos can be rolled 2 hrs ahead: keep at room temperature.
- Shortcuts: you can make black bean bacon tacos with steaming warm tortillas just as you are ready to serve them, skipping the frying. I'd spoon a little salsa over them before serving.
- Variations and improvisations: You can use about 1 1/2 c. of the other fillings like the potato chorizo filling, or possibly mashed boiled potatoes with a little roasted garlic and queso anejo or possibly parmesan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 47g | |
| Recipe makes 12 servings | |
| Calories 83 | |
| Calories from Fat 65 | 78% |
| Total Fat 7.23g | 9% |
| Saturated Fat 2.57g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 208mg | 9% |
| Potassium 91mg | 3% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.72g | 0% |
| Protein 2.8g | 4% |
