• Walking Tacos


Gather the following:

  • Diced tomatoes
  • Shredded lettuce
  • Sliced jalapenos
  • Pitted sliced black olives
  • Sour cream
  • Minced onions
  • Chopped cilantro
  • Black bean chili
  • Tomatillo salsa
  • 12 small individual bags of Fritos corn chips

Open the Frito bags, add a ladle of chili and some/all of the above ‘mix-ins’… it’s a taco in a bag. Spoon in some salsa and enjoy.


Walking Tacos


Black Bean Chili

  • 2 tablespoons vegetable oil
  • 2 slices of bacon, chopped
  • 2 pounds trimmed pork shoulder, cut into 1/3-inch dice
  • Kosher salt and freshly ground pepper
  • 2 poblano chiles—stemmed, seeded and cut into 1/3-inch dice
  • 1 large onion, cut into 1/3-inch dice
  • 4 chipotle chiles in adobo sauce, minced (1/4 cup)
  • 8 garlic cloves, minced
  • 4 tablespoons Andrew Zimmern Mexican Fiesta seasoning blend (available at Walmart, ShopRite and on-line at www.badiaspices.com)
  • 1/3 cup ancho chile powder
  • 3 tablespoons cumin
  • 1 tablespoon dried oregano
  • 1/4 cup minced cilantro
  • One 28-ounce can of crushed tomatoes
  • 1 pound dried black beans, soaked overnight and drained
  • 7 cups chicken stock or low-sodium broth
  • 2 cups beer
  • 4 tablespoons corn flour
  • 4 tablespoons water

Fresh Tomatillo Salsa

  • 1  1/4 cups minced white onion (about 1 medium onion)
  • 1/2 tablespoon kosher salt
  • 2 poblano chiles
  • 1 jalapeño
  • 12 tomatillos, husks removed and quartered (about 1  1/4 pounds)
  • 2 cups cilantro leaves and chopped stems
  • 1/2 cup chopped fresh mint
  • 1 garlic clove
  • 2 tablespoons fresh lime juice


For the chili:

In a large enameled, cast-iron casserole, heat the oil until shimmering. Add the bacon and cook over moderate heat until the fat has rendered. Using a slotted spoon, transfer the bacon to a plate.

Season the pork with salt and pepper. Add the pork to the casserole and cook over moderately high heat, stirring occasionally, until browned, about 7 minutes. Add the poblanos, onion, chipotles and garlic to the casserole and cook over moderate heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the chile powder, cumin, oregano, spice blend and minced cilantro and cook until fragrant, about 1 minute. Add the tomatoes, beans, chicken stock, beer and cooked bacon and bring to a boil.

Cover and simmer over moderately low heat until the beans are just getting tender, about 2 hours. Uncover the casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer.

In a small bowl, whisk the corn flour with the water until smooth. Slowly whisk the mixture into the chili until incorporated. Season the chili with salt and serve.

For the salsa:

In a medium bowl, mix the onions with the kosher salt and let stand.

Roast the poblanos and jalapeño directly over a gas flame or under the broiler for 5 to 7 minutes, turning occasionally, until charred all over. Transfer the poblanos and jalapeños to a bowl, cover tightly with plastic wrap and let steam for 10 minutes. Peel and seed, then transfer to a blender.

Add the tomatillos, cilantro, mint, garlic and lime juice, and process until smooth. Transfer to a large bowl. Drain the onions and stir into the bowl. Season the salsa with salt, if necessary. Serve. Try mashing an avocado into this salsa for a unique spin.

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