Cbcb Recipe

Cook aromatics and brown beef

Heat 1 tablespoon vegetable oil in a large skillet over medium‑high heat. Add the diced onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef, break it up with a spoon, and brown 5–7 minutes until no pink remains.

Season and simmer

Stir in the taco seasoning and tomato paste, cook 1 minute. Add 1/2 cup water, reduce heat to medium‑low, and simmer 3–4 minutes until slightly thickened. Stir in the drained black beans, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook 2 more minutes until heated through. Taste and adjust seasoning as needed. Keep warm.

Melt the queso

In a small saucepan over low heat, combine the shredded cheese, milk, and softened cream cheese. Stir constantly until the cheeses melt and the sauce is smooth, about 5–7 minutes. If the sauce is too thick, add up to 2 tablespoons more milk.

Finish with chipotle

Stir in the finely chopped chipotle, 1 tsp adobo sauce, lime juice, and 1/4 tsp salt. Taste and add more adobo or chopped chipotle for heat if desired. Keep warm on the lowest heat, stirring occasionally.

Prep slaw

Place the shaved cabbage in a bowl. Squeeze the juice of 1 lime over it, add 2 tablespoons chopped cilantro (if using) and 1/4 tsp salt. Toss to combine and let sit 5–10 minutes to slightly wilt and pick up the lime flavor.

Prepare pickled jalapeños

If the jarred pickled jalapeños are whole, slice them thinly. Reserve enough slices for assembly and set aside with 2–3 tablespoons of the pickling liquid to moisten if needed.

In a medium bowl combine the corn, diced red bell pepper, red onion, 2 tablespoons chopped cilantro, 1 tsp lime juice, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and taste; adjust lime or salt to preference. Refrigerate until ready to assemble.

Fry the strips

Pour 1/2 cup vegetable oil into a heavy skillet to reach about 1/4" depth and heat over medium‑high until shimmering (about 350°F if using a thermometer). Working in batches, add tortilla strips and fry 1–2 minutes, stirring, until crisp and lightly golden. Remove with a slotted spoon to a paper towel–lined plate and immediately season with 1/2 tsp kosher salt. Let cool — they will crisp more as they cool.

Alternative oven method

For a lighter option, toss strips lightly with 1 tablespoon oil, spread on a sheet pan, and bake at 400°F (200°C) for 8–10 minutes, turning once, until crisp.

Divide the warm taco‑spiced beef and black beans between 4 bowls (or 2–3 large bowls) depending on appetite. Spoon warm chipotle queso over the beef in ribbons or dollops.

Top each bowl with a generous handful of shaved cabbage slaw, a couple tablespoons of corn salsa, and a few pickled jalapeño slices.

Finish with a handful of crispy tortilla strips, an extra drizzle of queso if desired, and a squeeze of fresh lime. Serve immediately.