Читать книгу Mexicana!: For the Love of Tacos, Nachos and All Things Fiesta - Esther Clark - Страница 14

BLACK BEAN, CHARRED CORN AND AVOCADO CREMA TACOS

You don’t necessarily need a pot of soured cream to make a silky, Mexican-style crema; just whizz an avocado with lime juice until super smooth. These guys are veggie packed and totally vegan.

SERVES 4–6

PREP: 35 MINUTES

COOK: 20 MINUTES

3 tbsp olive oil

1 bunch of spring onions (scallions), finely sliced

1 mild fresh green chilli, deseeded and finely chopped

2 fat garlic cloves, crushed

1 tbsp coriander seeds, crushed

½ tsp hot smoked paprika

2 corn on the cob

2 x 400g cans black beans, drained and rinsed

Leaves of ½ large bunch of coriander (cilantro), shredded, plus extra to serve

12 x 15cm (6in) soft corn tortillas, homemade (here) or shop-bought

5 radishes, thinly sliced

2 fresh red chillies, finely sliced

Salt and black pepper

FOR THE AVOCADO CREMA

Flesh of 2 medium-sized ripe avocados, roughly chopped

Zest and juice of 2 limes

250ml (9fl oz/1 cup) water

1 heaped tsp fine salt

1. Heat 1 tablespoon of the oil in a large non-stick frying pan (skillet) over a medium heat. Add half the spring onions and the green chilli and fry for 3 minutes. Tip in the garlic, coriander and paprika and fry for a further minute. Remove from the heat and set aside.

2. Next add all the ingredients for the avocado crema to a blender or the small bowl of a food processor and blitz until very smooth. Transfer to a serving bowl and set aside.

3. Bring a large saucepan of water to the boil. Add the corn on the cob and boil for 3 minutes. Drain in a colander set over the pan and leave to steam dry for 5 minutes. Heat a ridged griddle or non-stick frying pan over a high heat until almost at smoking point. Add the corn to the pan and cook for 7–10 minutes, turning regularly until blackened and charred. Once cooked, slice off kernels in chunks from the side of each corn on the cob using a sharp knife and set aside in a bowl.

4. Pat the rinsed black beans thoroughly dry with kitchen paper (paper towels) and stir into to the spring onion mixture. Warm through over a medium heat for 5 minutes. Season to taste with salt and pepper and fold through the chopped coriander.

5. Warm the tortillas through in a small dry frying pan over a medium-high heat, keeping a stack warm, wrapped in foil, in a low oven while you heat the rest. Top each one with a spoonful of the spiced beans and charred corn kernels, a drizzle of avocado crema and a sprinkling of coriander, sliced radish and red chilli. Pop any remaining crema in a bowl and serve on the side.