Servings: 6
Ingredients
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Instructions
Film the bottom of a large (3-quart) sauce pan with the lard or oil and set over medium heat. Add the garlic and cook until fragrant, about 30 seconds, then add in the black beans. Using a potato masher, mash the beans into a coarse texture and cook for 5 to 7 minutes.
Meanwhile, make the avocado-tomatillo salsa.
Scoop the beans into warm corn tortillas and garnish with cheese, salsa and cilantro.
While I am a HUGE fan of Rick Bayless, I would have loved to see a nod to the election today with an “Election Day Taco Tuesday” theme menu! Although, some folks might need an Emergency Taco recipe based on the election results. LOL
We considered that! But we *might* turn Taco Tuesday into a real cookbook, and the election theme would’ve been dated. In any event, we still recommend these emergency tacos.
Just what I needed between birthdays, parent/teacher conferences jury duty and family
That’s the whole inspiration for the recipe. Made it last night for this very reason.
Can anyone please identify what type/brand of high sided red pot Mr. Bayless used in this video?
Thanks
Hello Barry, you can find the cookware here: http://www.rickbayless.com/shopping/cookware-by-rick-bayless/
From the photo the corn tortillas do not look like they have been toasted (comal) Just popping them in the microwave does not bring out the flavor! Warm is ok but toasted
is the only way to bring out the flavor.
Hi carlota, the brand of tortillas we prefer is el milagro in the paper bag, we only use the microwave to reheat the already toasted tortillas. Thank you for your comment!
I watched the show that used grated cheese on a flat iron grill. Put a filling on top and then rolled them over like a taco. What kind of cheese are they using?
Hi Vivienne, I think this is the recipe that you are looking for! http://www.rickbayless.com/recipe/cheese-chicharron/
Happy cooking!
Currently living abroad and have not had success with canned beans, everyone over here uses exclusively dried. Suggestions on prepping them and storing so they can be ready for “emergency” use?
Found my own answer on a variation starting with dried beans for charro.
https://m.chicagoreader.com/chicago/frontera-grill-staff-meal-rick-bayless-emergency-taco/Content?oid=23910628