My love for tacos is endless. Who doesn’t have a soft spot for good authentic tacos? I love to experiment and make new exciting combinations. This is the latest creation. The creamy spicy chorizo black beans and crispy golden potatoes are a match made in heaven. Plus with a chimichurri sauce on top, you can’t go wrong.
CHORIZO REFRIED BLACK BEANS
Prep time: 3 minutes
total time: 15 minutes
INGREDIENTS:
2 links La Banderita chorizo
1 14 oz. can GOYA black beans, drain liquid but don’t rinse
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp cayenne
1 tbs sour cream
1 tbs rendered bacon fat
DIRECTIONS:
** you can use any brand pinto beans but I prefer GOYA. You can also use canned pre made refried beans for a smoother texture **
Add black beans to a blender and pulse till smooth but still has chunks of bean.
Heat a small pot to medium high. Take the casing off chorizo and add to hot pot. Once chorizo is cooked, about 5 minutes, add in black beans, bacon fat, spices, and sour cream. Mix together and let come to a soft boil. Turn off heat and let sit.
** If the beans are too thick to your liking and want to thin beans out, add a small amount of water or chicken broth. Keep adding till desired consistency. **
CRISPY POTATOES
Prep time: 5 minutes
total time: 25 minutes
INGREDIENTS:
4-6 yukon gold potatoes, cut to small chunks
2 tbsp. olive oil
1-2 tsp kosher salt
1 tsp ground black pepper
DIRECTIONS:
Wash and dry potatoes. Cut into small squares, about a cm in width. Place in a microwave safe bowl and mix in olive oil. Make sure each potato is coated. Microwave in 3 minute intervals till potatoes are tender, stirring in between. Should take about 9 minutes.
Heat a cast iron skillet to high. Add in potatoes and all remaining oil left in the bowl. Let cook until all sides are crispy (about 5-8 minutes). Turn off heat and serve hot.
Pair with: CHIMICHURRI SAUCE and FLUFFY FLOUR TORTILLAS