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Jalapeno lime refried black beans with mozzarella, onion, cilantro, avocado crema, and hot sauce
This is the hot sauce. And, yes, that's Dexter Holland from The Offspring on the label.
Ooh, I love the original Gringo Bandito green sauce - have not yet tried the yellow. This looks absolutely delicious!
The yellow is substantially hotter than the green. In my opinion, the yellow tastes way better too
Jesus christ
I hope that's a good exclamation...
I’m sure it’s good OP, and that’s what matters. However
I love that move, holding off on cooking the culantro until the last bit of time, or even having it fresh, a bit like parsley. It's just too easy to lose the flavor when cooked too early!
That said, I try to use every bit of the bunch, so will often mini-slice the stems and put them in near the end.
Yeah, you're right. Cilantro is very volatile when cooked. I usually always just add it as a fresh topping, it has so much more flavor that way. Also, if you make a crema with cilantro, the fat seems to capture all the aromatic compounds and keep them nice and vibrant for a good amount of time
Wow... nice!
Indeed, that reminds me of what I've learned of Indian cooking, a little bit. For example, I understand that sauteing seeds like cumin and coriander (getting back to cilantro, hah) in "ghee" (clarified butter) is a great / classic way to get the essential flavors of the seeds / ingredients in to the oil component, which can later be transferred towards something else that's freshly cooked, like dal (lentils) or pollo.
Yeah, blooming spices is a really great technique. It definitely adds a new level of complexity, and a great way to arrest the volatility of those amazing aroma compounds
Sounds really nice, is there a recepie or more details somewhere?
I mostly just cook from the heart, but here's what I did:
For the beans:
1 no. 3 can of whole black beans
1/2 of a white onion medium dice
2 jalapenos medium dice
Zest and juice of one lime
1 tbsp of whole cumin seeds
1 large pinch of kosher salt
I sauted the onion with a little salt until they were soft with brown edges, then I added the jalapenos and the beans (water and all), cumin, and the remainder of the salt. I let that simmer for for a while until the liquid reduced, then I added the lime zest and juice, and used a potato masher to crush up about 50% of the beans to give a bit of textural difference.
For the avocado crema:
1 whole avocado
1/2 cup sour cream
1 medium pinch kosher salt
Zest and juice of one lime
2-3 tbsp water
This one's easy, add all ingredients except water to a food processor and blend until evenly mixed, then add water until you've reached the consistency you want. That's it.
For assembly, I put a small amount of mozzarella on the tostada and microwaved it for a few seconds to get it melty, then added beans, followed by onions and then cilantro, top with crema and add the hot sauce of your choice.