Chipotle charred Asparagus Tacos
This easy mid-week dish is great for using up vegetables in the fridge/garden. When you cook in the seasons you tend to get a glut of vegetables that in turn often need eating up. This dish works well for alls orts of veggies, butternut squash, carrots, runner beans, aubergines, tomatoes and Asparagus to name a few.
Ingredients
Taco (corn tortilla):
350g maize flour (Harina Pan is widely available in uk supermarkets)
50-75ml warm water
2 bunches Asparagus
2 tsp Chipotle paste
1 tin drained Black beans
2 tsp soured cream
Salad leaves
50g toasted almonds (optional)
30g Crumbled feta (optional)
Salsa:
1 small white onion finely diced
4 vine tomatoes finely diced
1/4 fresh pineapple finely diced
1 bunch fresh coriander chopped
Juice of 1-2 Limes
1-2tbsp olive oil
5-6 jalapeños chopped
Method:
Firstly make the dough by adding just enough water to bring the flour together into a dough. It should feel tacky like blue tack, not sticky. Roll out a gold ball size amount and using a tortilla press squash flat and repeat. If you don’t have this then using 2 pieces of baking paper and a rolling pin will work fine. Just ensure the sickness is even.
Next make the salsa. Finely chop all the ingredients and add to a bowl. Pour in the juice of 1-2 limes and drizzle with oil. Season and adjust as required and pop in the fridge until required.
Now to cook the tortillas. In a dry frying pan on a medium heat place 1 of the rolled out tortillas. Cook each side for 3-4 mins. If they puff up then this is meant to be a good sign of luck! Cook them all off individually and place between a clean tea towel until needed.
Using a griddle pan which is well greased and on a medium high heat add the asparagus. They will take 2-3 mins to char. Now take the drained black beans and crush them slightly with the back of a fork and season well. Add 1 tsp chipotle and 1 tsp soured cream. Warm through in a pan for best results.
To build, take a tortilla, spread over the warm black bean and layer over a few salad leaves. Crumble over some feta and top with the warm charred asparagus and a spoon of cold salsa.
This is delicious in the Spring as the weather warms up. Its also a great light meal with friends over after work.