▶️ How to make Refried Black Bean & Chorizo Tacos - LIVESTREAM

Directions 📝

PREP 🔪

***10 minutes before class: please preheat your oven to broil or 450F***

1. Broil the poblano pepper, turning every 10 minutes, until nicely charred. Transfer to a bowl, cover with plastic wrap, and let sit for at least 15 minutes.

2. Season the ground chorizo with about ¾ of the spice mix, setting aside the remaining spice mix for the beans. Add a pinch of Balinese Truffle Salt and let “marinate” while we finish prep!
3. Pico de Gallo time! Brunoise, or very finely dice, the tomatoes, jalapeno, half of the red onion, and half of the cilantro, transferring to a medium bowl as you go. Zest in the limes, then squeeze in their juice. Season to taste with Balinese Truffle Salt.
4. Turn the oven to 375F. Wrap the tortillas in aluminum foil and stick them in the oven.
5. Crumble the cotija cheese!
6. Uncover the poblano and peel off its skin. Clean out the seeds and cut into rajas, or strips. Season with salt to taste.

HOW TO COOK 🍳

1. Heat your cast iron skillet over medium high heat and add two tablespoons of canola oil.

2. Add in the chorizo and saute until cooked through and GBD (Golden Brown & Delicious). Turn off the heat and set aside.
3. In a non-stick pan over medium heat, heat 2 tablespoons of canola oil. Open the beans and drain off any excess liquid. Add the beans and what’s left of the spice mix. “Fry” the beans and mash them with the wooden spoon until desired consistency.
4. Assemble the tacos and dig in, Chef!