Summer is almost here! With it comes fresh fruits and vegetables from the garden and farmers market. Each week we will be sharing some delicious new recipes using these wonderful ingredients.
We start with a fun twist on the traditional taco. Enjoy!
- 1 pound green beans or a combination of green and yellow beans, trimmed
- 1 to 2 serrano or jalapeño chiles (to taste), minced
- ¼ cup finely chopped red or white onion, soaked in cold water to cover for 5 minutes, then drained and rinsed (optional)
- ½ pound ripe red or yellow tomatoes(or a mix), diced
- ¼ cup chopped cilantro
- Salt and freshly ground pepper
- 3 ounces queso fresco or feta, crumbled
- 2 hard-boiled eggs, chopped
- 3 tablespoons freshly squeezed lime juice
- ¼ cup extra virgin olive oil
- ¼ cup fresh tomatillo salsa
- 10 corn tortillas
- Shredded cabbage for the tacos(optional)
- Steam the green beans or blanch in salted boiling water for 4 minutes. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel. Cut into 3/4-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
- Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans.
- Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.
- Advanced preparation: Blanched or steamed green beans will keep for 2 or 3 days in the refrigerator, but it’s best to blanch or steam them on the day you’re serving this. You can make the salad several hours ahead and refrigerate.
The New York Times Cooking
Tacos with Green Beans, Chiles and Tomatillo Salsa
By Martha Rose Shulman