Charro Beans with Blackened Tomatoes
The word charro refers to the original cowboys of the New World, the Mexican and Spanish men who handled the cattle on the large ranches of Mexico and California, and then Texas and the Southwest. The entire cow culture—the hats, saddles, ropes, boots—was brought here by Spanish explorers and settlers. These men lived a nomadic life that revolved around the search for the best seasonal pastures for their herds. Meals were always prepared over open campfires, giving food a smokiness that is forever associated with cowboy cooking. Beans were a common side dish, and the smoked salt in this recipe helps to replicate those robust and smoky flavors. The beans will hold for one week in the refrigerator, and their versatility makes them handy to have around.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
To cook the beans, in a large pot, simmer the beans, garlic, 1/2 onion, and the 6 1/2 cups water over medium-low heat, partially covered, until the beans are almost falling apart, 2 to 4 hours. Add water as necessary during cooking so the mixture doesn’t dry out. After the beans are cooked, drain the bean liquid into a saucepan and return the beans to the large pot. Over medium heat, reduce the liquid until it is thickened (not too much liquid will be left), about 10 minutes; reserve.
Step 2
Meanwhile, cut the remaining 1/2 onion into 1/4-inch dice. In a skillet, heat the oil over medium-high heat and sauté the diced onion until it begins to caramelize, about 5 minutes. Add the garlic and sauté for 30 seconds (don’t let the garlic burn); set aside.
Step 3
Into the pot of cooked beans, stir in the sautéed onion and garlic, chiles, tomatoes, tomato paste, chipotle puree, smoked salt, oregano, cilantro, and the thickened bean juice, and cook over medium heat for 20 minutes. Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
Step 4
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and jerky strips. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and jerky strips, and eat right away.
