While the official start of summer is a few weeks away, I feel like it's already here after making our first batch of pico de gallo. We could eat this fresh salsa by the bucket. Its tangy flavor contrasts deliciously with the beer-soaked black beans in these tacos. Some toasted pepitas add an almost buttery flavor as well as a little crunch. Diced avocado lends a creamy note. These fillings would work well in burritos or atop tostadas too.
Tipsy Soft Tacos
1 large tomato, diced
1 large onion, diced
1 large jalapeno, seeded and minced
juice from 1/2 lime
small handful cilantro, chopped
1 Tablespoon extra virgin olive oil
3 cloves garlic, minced
1 teaspoon Mexican oregano
1 teaspoon cumin
1/2 teaspoon ground chipotle
freshly ground black pepper
12 ounce beer
2 15 ounce cans black beans, rinsed and drained
1 avocado, diced
8 corn tortillas
Make the pico de gallo by placing the tomato, 1/4 of the onion, 1/4 of the jalapeno, lime juice, cilantro, and a pinch of salt in a bowl. Stir and set aside. Stir occasionally while you prepare the beans.
Prepare the beans by heating oil in a large skillet over medium heat. Add remaining onion and jalapeno. Saute for about 3 minutes. Add garlic, oregano, cumin, chipotle, and salt and pepper to taste. Saute for about 30 seconds. Add beer and black beans. Increase heat to high and bring to a boil. Reduce heat to medium or medium low and simmer for about 20 minutes. Use a potato masher or the back of a spoon to partially mash the beans so they thicken but remain chunky.
Toast the pepitas in a skillet over medium low heat until they become fragrant. Set aside. Heat the tortillas. Prepare each serving by topping tortillas with beans, pico de gallo, avocado, and pepitas.