Black Bean Hash (chiapas, Mexico) Recipe
Black bean & corn hash, poblano rajas, avocado & burnt chipotle salsa served in a cheese-crusted tortilla.
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Ingredients
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Hash
Cheese-Crusted Tortilla
Burnt Chipotle Salsa
Garnish
Method
Hash Preparation
- 1
Roast Poblano Peppers
Over an open flame or under a broiler, char the poblano peppers until the skin is blistered and blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, deseed, and slice into strips.
- 2
Cook the Vegetables
In a large skillet, heat the olive oil over medium heat. Add diced red onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
- 3
Cheese-Crusted Tortilla Preparation
- 4
Prepare Tortillas
In a separate skillet, heat a little olive oil over medium heat. Place a corn tortilla in the skillet and sprinkle half of the cheese on one half of the tortilla. Fold the tortilla over and cook until the cheese is melted and the tortilla is crispy, about 2-3 minutes per side. Repeat with remaining tortillas.
Burnt Chipotle Salsa Preparation
- 5
Roast Tomatoes
Place tomatoes under the broiler until charred and blistered, about 10 minutes. Remove from heat and let cool slightly.
- 6
