Mar 15, 2009

Bean and Cabbage Tacos

The Mister used to get these in Boquillas del Carmen, Coahuila, Mexico--the center of an international peace park that never reached fruition--where they sold three for a dollar and were cooked on a gas stove. The crossing between the village and Big Bend National Park was closed in May 2002 and it effectively destroyed the remote village's way of life. Please say a prayer for the few remaining villagers, many of whom were too old or frail to relocate, who now live disconnected from the sources of income, food, medicine, electricity, warmth, care, and friendship they've known for decades. They can see and speak over the border, but a single blanket handed to them is now illegal and the next closest legal crossing is hours away over dangerous terrain.

15 corn tortillas
1 can refried beans
1/3 small head of cabbage, shredded
Vegetable or canola oil

1. Pour a thin layer of oil in the bottom of your skillet and have it warming on medium heat.
2. Place a spoonful of refried beans in the middle of a corn tortilla.
2. Sprinkle some shredded cabbage on top of the beans.
3. Fold the corn tortilla like a taco and place it in the skillet. Turn when golden to cook the other side.
4. Place the heated tacos on a plate lined with paper towels to absorb the extra oil.

What We Do:
The Mister likes the cabbage sprinkled in after frying while I prefer it be a little softer, which is gained by adding it before frying. The tacos are shown here with pico de gallo on top and sweet corn tomalito on the side.

Special Diet Considerations:
Most canned refried beans add animal lard to the beans. The fat-free varieties do not add this extra lard and are therefore usually vegan.

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