05/27/16

Griddled Panela & Corn Esquite Lettuce Tacos

Lettuce Tacos

Lettuce Tacos

1 scant cup Chipotle Mayonnaise (see recipe)
3/4 cup cooked black beans or canned black beans
1 1/2 cups roasted corn
1/4 cup red onion, diced
1/2 cup cilantro, chopped
Kosher salt, to taste
Freshly cracked black pepper, to taste
12 baby bibb lettuce leaves
10 ounces panela cheese cut into 1/4 inch slices, we like Cacique Cheese
1 cup tortilla strips, julienned and fried crispy
1/4 of an avocado, sliced
1/4 cup pickled onion, for garnish (optional)

Chipotle Mayonnaise

Makes 4 cups

2 1/2 cups mayonnaise
1 cup chipotles in adobo, seeds removed
2 tablespoons freshly squeezed lime juice
4 teaspoons freshly squeezed orange juice
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt, to taste       
Freshly ground black pepper, to taste

For the chipotle mayo: Puree mayo, chipotles in adobo, lime and orange juices, honey, Dijon mustard in a blender until completely combined and smooth. Season with salt and pepper to taste.

For the salad: Combine Chipotle Mayo, black beans, corn, red onion, and cilantro in a bowl and mix well.  Season with salt and pepper to taste.

Heat a heavy bottomed skillet or griddle until very hot and quickly sear slices of panela cheese until golden on both sides.

Spoon black bean and corn mixture into bibb lettuce leaves, top with tortilla strips, pickled onion, and avocado. Place griddled cheese on top of each lettuce taco, and serve immediately.

 

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