Three Sisters Favorite Guajillo Beans Filling for Tacos

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by Three Sisters Nixtamal

Serves: 6–8 | Cooking time: 90 minutes

Guajillo Adobo:

2 ounces (12 to 15 dried) chile guajillo, wiped clean with a damp cloth, stemmed, split open, and seeded
5 peppercorns
3 cloves (optional)
2 cloves of garlic
2 teaspoons cider vinegar
2 teaspoons kosher salt
2 teaspoons agave syrup
pinch of ground cumin
2/3 cup water

For Beans Filling:

1 pound dried beans cooked until tender (black, pinto, or heirloom variety available from farmers markets or online through Rancho Gordo)
3 tablespoons olive oil or organic sunflower oil
3⁄4 cup onion, diced
1⁄2 cup Three Sisters Favorite Guajillo Adobo (recipe above)
2 teaspoons dried Mexican oregano

Guajillo Adobe Heat a comal or cast-iron skillet to medium heat. Toast the chilies on both sides, a few at a time, making sure they do not burn. Toast the peppercorns and the cloves, if you are using them. Soak the chilies in water until softened, about 30 minutes.

Drain the chiles, discarding the water, and put the chilies and all of the other ingredients into the blender and blend until smooth. If you are not using a Vitamix-like blender, you may want to strain the paste for a smooth texture. Use the adobo immediately, or store it in the refrigerator up to two weeks, or longer in the freezer.

Guajillo Beans Filling Heat the oil in a shallow pot over medium-low heat, then add the onion and cook until golden-brown. Stir frequently.

Add the Three Sisters Favorite Guajillo Adobo and the oregano, and cook for three more minutes.

Add the beans and their broth. Simmer on low heat for 30 minutes, adding water if needed.

To reach your desired texture, mash some of the mixture with the back of a spoon, or puree all or some in a blender.

Once the beans are ready, prepare tacos as you normally do, topping them with cheese, scallions, sliced avocado, your favorite salsa, chili oil and other ingredients.

Cook’s Note: This basic recipe is a great marinade for whatever filling you want in your taco, whether chicken, meat or tofu, or as well as a magical way to transform an ordinary pot of beans into the most delicious frijoles ever.

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