Beer-braised Black Bean Taco Recipe

Soak/Prep Beans

Rinse the dry black beans and pick out any debris. Cover with water (about 2 inches above) and soak for 6–8 hours or overnight. If short on time, rinse and proceed without soaking but add 15–20 minutes longer cooking and ensure plenty of liquid.

Cook Aromatics

Finely dice the onion and mince the garlic. Heat 2 tbs vegetable oil in a heavy wide saucepan or Dutch oven over medium heat. Add the onion and cook 5–7 minutes until soft and translucent. Add garlic, cumin, smoked paprika and chopped chipotle and cook 30–45 seconds until fragrant.

Braise Beans in Beer

Drain soaked beans and add them to the pot. Pour in the beer and 1 cup stock, add bay leaf, 2 tsp salt and 1 tsp black pepper. Bring to a simmer, then reduce heat to low, cover partially and simmer gently for 1 to 1¼ hours (if soaked) or 1½–2 hours (if unsoaked), stirring occasionally and adding up to 1 cup extra water or stock if liquid reduces too much. Beans should be tender but not falling apart.

Mash & Finish

When beans are tender, remove bay leaf. Use a potato masher or the back of a spoon to mash about one-third to one-half of the beans to create a saucy texture while leaving some whole beans for bite. Stir in 1 tbs lime juice and adjust seasoning with additional salt and pepper to taste. Keep warm.

Thinly slice the cabbage and chop the cilantro. In a medium bowl, whisk together 1 cup salsa verde, 2 tbs mayonnaise, 1 tbs lime juice and 1/2 tsp salt. Add cabbage and cilantro and toss until evenly coated. Taste and adjust salt or acidity. Refrigerate while you finish other components so flavors meld.

Combine diced pineapple, finely diced red onion, minced jalapeño (remove seeds for less heat), 2 tbs chopped cilantro, 1 tbs lime juice and 1/2 tsp salt in a bowl. Stir gently, let sit 10–15 minutes to marry flavors, then taste and adjust seasoning.

Halve and pit the avocado and scoop flesh into a small bowl. Add 1/4 cup buttermilk, 2 tbs sour cream, 2 tbs mayonnaise, 1 tbs chopped dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Mash and whisk until smooth (or use an immersion blender for extra smoothness). Thin with additional buttermilk 1 tsp at a time if necessary to reach drizzling consistency. Refrigerate until ready to use.

Make Widow Chips (crispy tortilla chips)

Pour 1 cup vegetable oil into a medium skillet and heat over medium-high until it reaches 350°F (or a small piece of tortilla sizzles immediately). Cut 4 corn tortillas into wedges (reserve the others for tacos). Fry wedges in batches, 1–2 minutes per side, until golden and crisp. Transfer to a paper towel-lined tray and immediately season with a pinch of salt. These are the 'widow chips' — serve alongside tacos.

Warm Tortillas

Brush remaining tortillas lightly with 1 tbs olive oil and warm in a dry skillet over medium heat 30–45 seconds per side until pliable and slightly charred. Keep covered in a towel to stay warm.

Assemble Tacos

Spoon about 2–3 tbs of the beer-braised black beans onto each warmed tortilla. Top with a small handful (about 2 tbs) of salsa verde slaw, 1–2 tbs pineapple salsa, a drizzle of avocado ranch (about 1 tbs), a few slices of avocado if using, and a sprinkle of crumbled cotija. Serve with widow chips and lime wedges on the side.

Serving & Storage

Serve immediately while chips are crisp and tortillas warm. Leftover braised beans will keep refrigerated in an airtight container for up to 4 days. Avocado ranch is best used within 24–48 hours. Pineapple salsa and slaw keep 2–3 days refrigerated.