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Tex-Mex Chile Salad

caribbean, mixed drinks

3 cups black beans
2 dry New Mexico chiles
2 green bell peppers; cut into 1" cubes
1/2 tablespoon olive oil
3 onions; diced
4 cloves garlic; minced
1 serrano chile; diced
1 tablespoon cumin; toasted
1 teaspoon oregano
1 1/2 tablespoons kosher salt
4 cups water
6 ounces cheddar cheese; grated
6 plum tomatoes
cut each tomato into 8 wedges
8 leaves Napa or Chinese cabbage
washed and cut into 1/8" thick stri
oil for deep-frying
8 flour tortillas; 14" in diameter
guacamole; for garnish
cilantro sprigs; for garnish

In a 3-quart saucepan, cover black beans with water and bring to a boil. Turn off heat, cover, and rest for 1 hour. After 1 hour, bring beans to a boil, reduce heat, and simmer until tender (1 1/4 hours). Drain and rinse. In a 1-quart saucepan, cover New Mexico chiles with water and soak for 30 minutes. Strain 1 cup of soaking liquid from chiles and reserve. Discard remaining water and dice chiles. Place olive oil in a 5-quart Dutch oven over medium heat. Saute onion and garlic for 6 minutes. Add New Mexico chiles, serrano chile, bell pepper, beans, cumin, oregano, reserved chile water, salt, and the 4 cups water. Stir to combine, reduce heat to low, and simmer uncovered for 1 hour. Preheat oven to 200 degrees. In a wok or deep-fryer, heat oil to 375 degrees. Place one tortilla at a time into the hot oil. Press a 1-cup metal ladle with a long handle in the center of each tortilla for 30 to 45 seconds as it fries to create a bowl shape. Remove ladle and cook tortilla 30 seconds more. Remove tortilla from oil and drain on paper towels. Keep tortillas warm in preheated oven on baking sheets covered with paper towels. - - - - - - - - - - - - - - - - - - NOTES : To assemble, place a tortilla on each dinner plate. On each tortilla layer about 3/4 cup cabbage, 1 1/2 cups black beans, 1/4 cup Cheddar cheese, and 2 or 3 tomato wedges. Garnish with guacamole and cilantro sprigs, and serve immediately. Yield: 8 servings. Nutr. Assoc. : 0 2607 0 0 0 0 2607 0 0 0 0 0 0 0 2415 0 0 0 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 8 servings

Preparation Time: 0:00

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