Yucatan Pulled Beanit® with Pickled Onions and Habanero Salsa - Beanit

Yucatan Pulled Beanit® with Pickled Onions and Habanero Salsa

Yields4 Servings

When the local L.A. Taco truck guy first tried this, he claimed it was the best taco he's ever had. Better than the original, which is made from pulled pork. It's quite a recipe, but the taste will reward you in the end!

Ingredients

 250 g Beanit® Fava Bean Chunks (1 packet = 250 g)
 for serving: sliced avocado, thinly sliced radish, fresh parsley leaves or wild arugula
Pickled onions
 2 medium red onion, thinly sliced
 1 tsp black peppercorns
 1 dried bay leaf
 0.25 tsp cumin seeds
 1 tbsp coriander seeds
 2 dl apple cider vinegar
 1 tbsp salt
 1 tbsp sugar
Habanero salsa
 0.50 tsp mexican oregano
 10 habanero chiles (You could use fewer. The salsa will be less of orange color)
 0.50 white onion, cut into slices
 1 tsp salt
 1 tbsp sugar
 1 orange, juiced and zest finely grated
 1 lime, juiced and zest finely grated
 1 tbsp cider vinegar
Achiote seed paste
 0.25 cup annatto/achiote seeds
 2.50 dl canola oil
 1 tbsp red chile flakes
 1 serrano pepper, sliced
 6 garlic cloves, peeled and sliced
 0.25 white onion, sliced
 3 tbsp red wine vinegar
 1 tsp dried mexican oregano
 1 tsp cumin seeds
 0.25 jar of Italian parsley
 2 limes, juiced
 salt to taste

Directions

1

Pickled onions:
Toast the dry ingredients in a preheated medium hot pan until fragrant (20 seconds?). Transfer them into a bowl with the sliced onions. Bring the vinegar, salt and sugar to a simmer until everything dissolves, then pour over the onions. Let the mixture cool to room temperature and store in the refrigerator. Pickle for at least 4 hours, preferably overnight.

2

Habanero salsa:

If you want to go traditional, you can use a molcajete to grind this into a salsa, but a blender will also work.

Toast the oregano in a medium hot skillet until fragrant. Remove oregano to a blender. oast the habanero chiles in that same skillet, turning them occasionally, until they are blackened in spots (about 15 minutes). The longer you toast them, the less spicy they will become. Remove the stems and place the chiles in the blender. Toast the onions in the same skillet until slightly softened and blackened in spots. Place in blender and add the remaining ingredients. Blend until you have a coarse salsa. You want it to be slightly chunky and not completely smooth.

3

Achiote seed paste:
Combine the oil and annatto seeds and heat on low/medium until the oil turns a bright red. Do not boil. Add the chiles, garlic, onion, cumin and oregano and let this mixture step. Keep heating for 10-15 minutes. Again, don’t let it boil. Let cool, then add this mixture to a blender with the parsley, lime juice and vinegar. Blend on high until smooth. Season to taste with salt.

4

To finalize:

Toast some tortillas over open flame until warm and malleable.

Heat a skillet over medium high and sear the Beanit® chunks until they begin to caramelize. Add the annatto seed paste 1 tablespoon at a time until you like the color and flavor of the Beanit®.

Add the annatto seasoned Beanit® to the tortilla. Top it with:

habanero salsa
sliced avocado
pickled onions
thinly sliced radish
fresh parsley leaves or wild arugula

Dear lord I want to eat this right now!

Yucatan Pulled Beanit® with Pickled Onions and Habanero Salsa

Ingredients

 250 g Beanit® Fava Bean Chunks (1 packet = 250 g)
 for serving: sliced avocado, thinly sliced radish, fresh parsley leaves or wild arugula
Pickled onions
 2 medium red onion, thinly sliced
 1 tsp black peppercorns
 1 dried bay leaf
 0.25 tsp cumin seeds
 1 tbsp coriander seeds
 2 dl apple cider vinegar
 1 tbsp salt
 1 tbsp sugar
Habanero salsa
 0.50 tsp mexican oregano
 10 habanero chiles (You could use fewer. The salsa will be less of orange color)
 0.50 white onion, cut into slices
 1 tsp salt
 1 tbsp sugar
 1 orange, juiced and zest finely grated
 1 lime, juiced and zest finely grated
 1 tbsp cider vinegar
Achiote seed paste
 0.25 cup annatto/achiote seeds
 2.50 dl canola oil
 1 tbsp red chile flakes
 1 serrano pepper, sliced
 6 garlic cloves, peeled and sliced
 0.25 white onion, sliced
 3 tbsp red wine vinegar
 1 tsp dried mexican oregano
 1 tsp cumin seeds
 0.25 jar of Italian parsley
 2 limes, juiced
 salt to taste

Cooking instructions

1

Pickled onions:
Toast the dry ingredients in a preheated medium hot pan until fragrant (20 seconds?). Transfer them into a bowl with the sliced onions. Bring the vinegar, salt and sugar to a simmer until everything dissolves, then pour over the onions. Let the mixture cool to room temperature and store in the refrigerator. Pickle for at least 4 hours, preferably overnight.

2

Habanero salsa:

If you want to go traditional, you can use a molcajete to grind this into a salsa, but a blender will also work.

Toast the oregano in a medium hot skillet until fragrant. Remove oregano to a blender. oast the habanero chiles in that same skillet, turning them occasionally, until they are blackened in spots (about 15 minutes). The longer you toast them, the less spicy they will become. Remove the stems and place the chiles in the blender. Toast the onions in the same skillet until slightly softened and blackened in spots. Place in blender and add the remaining ingredients. Blend until you have a coarse salsa. You want it to be slightly chunky and not completely smooth.

3

Achiote seed paste:
Combine the oil and annatto seeds and heat on low/medium until the oil turns a bright red. Do not boil. Add the chiles, garlic, onion, cumin and oregano and let this mixture step. Keep heating for 10-15 minutes. Again, don’t let it boil. Let cool, then add this mixture to a blender with the parsley, lime juice and vinegar. Blend on high until smooth. Season to taste with salt.

4

To finalize:

Toast some tortillas over open flame until warm and malleable.

Heat a skillet over medium high and sear the Beanit® chunks until they begin to caramelize. Add the annatto seed paste 1 tablespoon at a time until you like the color and flavor of the Beanit®.

Add the annatto seasoned Beanit® to the tortilla. Top it with:

habanero salsa
sliced avocado
pickled onions
thinly sliced radish
fresh parsley leaves or wild arugula

Dear lord I want to eat this right now!

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