Taco bowl

January 19, Inauguration day! 

I wanted to explore the food preferences of the President Elect on this special day, but I must say that it mostly consisted of what many people generally consider junk - not very inspiring... But then I remembered his "I love Hispanics" tweet, which caused some noise back in June 2016. The main message of that tweet was lost in that noise, so let's bring it back on stage where it belongs: the wonderful taco bowl!

Taco bowls are easy to prepare: pre-warm the corn tortillas to avoid breaking, spread a thin layer of vegetable oil on them, place on a cup turned upside down and bake in 190C for 10-15 minutes until they are crispy and get some color. Cool down and turn around - that's it!

Ingredients

(4 bowls)

4 corn tortillas
1 tablespoon vegetable oil

Black bean sauce

1 tablespoon olive oil
One garlic clove
1 tablespoon chopped jalapeño 
1 tablespoon tomato puree
4 dl soaked black beans
2 dl broth
Juice of half a lime

Guacamole

1 avocado
Juice of half a lime
Salt & black pepper to taste
1 teaspoon finely chopped onion

Other fillings

Lettuce
Tomato cubes
Creme fraiche
Jalapeños

Preparation

Prepare the taco bowls (instructions can be found under the photo).

Prepare the bean sauce

Heat olive oil on a pan, add chopped onion, jalapeño and tomato puree. Add beans and broth and cook until the beans are softened and break when pressed, some 20 minutes. Add lime juice.

Mix guacamole

Peel the avocado and mash it using a fork. Add the spices and refridgerate for at least half an hour before serving. 

Serving the bowls

Place the bean sauce, guacamole and other fillings in pretty bowls. Fill the taco bowls just before serving them, or let each guest fill their own bowl directly on the table.