Toasted tacos with adobo beans and cheese from Christopher Kimball's Milk Street Magazine, Mar/Apr 2023 (page 23)

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Notes about this recipe

  • Eat Your Books

    Can substitute New Mexico or ancho chiles for guajillo chiles, neutral oil for lard, and mozzarella cheese for Monterey Jack.

  • Shewi128 on March 31, 2023

    I made this for a quick weeknight meal. The beans were a tad bit dry (I know--I probably should add more lard), but the flavor was quite interesting with some light heat. It was my first official time toasting dried ancho chiles, so I liked this technique. I tried cooking the tacos using the "oven-fried" Milk Street technique, as well as the tostada method. I really do dislike cooking things individually as it feels quite tedious. Anyway, it was a decent alternative to canned refried beans, so I'd make this again.

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