Tacos-de-alubia-pinta-con-cebolla-encurtida-y-guacamole-1024x768
Creative | Dairy Free | Gluten Free | Restaurants | Traditional | Vegan

Pinta bean tacos with pickled onion and guacamole

Ingredients:

Pinta bean tacos with pickled onion and guacamole

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

Corn tortillas

  1. 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

  1. 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

  1. 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

  1. Blend everything together until you get an uneven texture.
  2. – Pickled onion
  3. Soak the onion 3 times in the beet juice with vinegar and salt

The guacamole

  1. Blend all the ingredients until you get a fine puree. Reserve filmed with transparent film to skin.

Emplating

  1. Place the tortilla holder freshly grilled. Add the ragout, guacamole, and onion. Finish with freeze-dried corn and ghoa cress.
Main Course
Creative, Dairy Free, Gluten Free, Institutional, Restaurants, Vegan

Method:

Pinta bean tacos with pickled onion and guacamole

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

Corn tortillas

  1. 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

  1. 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

  1. 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

  1. Blend everything together until you get an uneven texture.
  2. – Pickled onion
  3. Soak the onion 3 times in the beet juice with vinegar and salt

The guacamole

  1. Blend all the ingredients until you get a fine puree. Reserve filmed with transparent film to skin.

Emplating

  1. Place the tortilla holder freshly grilled. Add the ragout, guacamole, and onion. Finish with freeze-dried corn and ghoa cress.
Main Course
Creative, Dairy Free, Gluten Free, Institutional, Restaurants, Vegan

Back
Share On Facebook
Share Via Email
Share On X
Print

More Recipes

GREEN LENTIL PESTO  

GREEN LENTIL PESTO  

GREEN LENTIL PESTO 100 gr split green lentils1 bunch basil50 gr olive oilground pepper100 gr pine nuts (or other dried fruit,)grated cheese or brewer's yeast (veg.) Cook the lentils according to the time indicated on the package, then drain them well but do not cool...

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing  

Lentil salad, cumin and yogurt dressing 1 handful of spinach2 tablespoons coral lentils1 carrot½ teaspoon cumin1 dessert spoon olive oil2 tablespoons of natural yogurt1 tablespoon sunflower seedsJuice of half a lemonSaltBlack pepper Preheat the oven to 180C.Slice the...

LENTIL BOLOGNESE  

LENTIL BOLOGNESE  

LENTIL BOLOGNESE 400 gr cooked lentils1 can of unsalted crushed tomato2 carrots1 onionolive oilfresh basilground pepper Start by frying the finely chopped onion, when it is golden brown add the diced or sliced carrots and cook until tender.Then add the crushed tomato...