Black Bean Tlayudas
Black Bean Tlayudas
Directions
- Toss arugula with olive oil, salt, and pepper.
- Spread bean puree on crispy tortilla. Top with smoked mushrooms, fennel, and arugula.
- Drizzle with garlic aioli.
Ingredients
- 2 oz. arugula, baby
- salt, as needed
- pepper, as needed
Fermented Fennel
Directions
- Combine the sliced fennel, red onion, and garlic. Massage to release moisture.
- Press for one or more hours to extract moisture.
- Place in fermentation crock with liquid. Liquid should just cover the vegetables. If not enough liquid, add just enough water to cover slightly. Cover but don’t seal.
- Allow to sit at room temperature (70 - 85°F.) until desired flavor is achieved, about 3 - 7 days. Move to refrigerator.
Ingredients
- 750 g. fennel, bulb, thinly sliced
- 230 g. red onion, thinly sliced
- 20 g. garlic, clove(s), thinly sliced
Tortillas
Directions
- Combine masa harina, water and salt and form a soft dough. If too dry, add a little water.
- Roll into 6 oz. balls.
- Using a tortilla press, press the dough balls between plastic to form a large disk.
- Quickly griddle on both sides until crisp.
Ingredients
- 20 g. salt
- 2 cups masa harina
- 1 1/2 gal. water
- 1/2 tsp. salt
Black Bean Puree
Directions
- Soak the guajillo chiles in warm, prepared Knorr® Professional Ultimate Vegetable Base to soften, about 15 – 30 minutes.
- Drain chiles and reserving soaking liquid.
- Puree chiles with just enough of the broth to get a smooth puree. Reserve.
- Roast and peel the poblano and serrano chiles. Remove stems and seeds, and chop.
- Pulse the beans and the chili puree in a food processor until slightly pureed, but still somewhat chunky. Add the chopped peppers, cumin and salt. Mix well. The puree should be very spreadable. If too thick, thin with the remaining chile broth to the desired consistency. Reserve.
Ingredients
- 1 oz. Guajillo chilies , stems and seeds removed
- 3 cups Knorr® Professional Caldo de Vegetales
- 10 oz. pepper(s), poblano
- 4 oz. chile(s), serrano
- 1 lb. beans, black, cooked
- 1/2 tsp. cumin
- 3/4 tsp. salt
Smoked Mushrooms
Directions
- Place mushrooms in smoker and smoke for 20 minutes.
- Preheat oven to 425°F. Once mushrooms are done smoking, toss them with olive oil, salt, and pepper.
- Place mushrooms in oven and roast for 15 - 20 minutes to concentrate flavor. Reserve and keep warm.
Ingredients
- 2 lbs. mushroom(s), assorted
- oil, olive, as needed
- salt, as needed
- pepper, as needed
Hellmann’s® Garlic Aioli
Directions
- Mix together Hellmann’s® Vegan Mayonnaise with roasted garlic puree, and place in a squeeze bottle.
Ingredients
- 1 cup Hellmann's® Heavy Duty Vegan Mayonnaise
- 1/4 cup roasted garlic puree