La Popular Recipe Reboots

Ingredients

• Black beans, 2-15.5oz cans 
• Extra virgin olive oil, ¼ cup
• Red Pepper Flakes, ⅛ tsp
• Garlic, 2 tsp minced
• Onions, 1 medium yellow minced
• Jalapeño peppers, 2 rinsed of seeds and minced
• Cilantro, ¼ cup fresh minced 
• Ground cumin, ½ tsp
• Kosher salt, 1½ tsp
• Lime juice, 4 TBS
• Cheddar Cheese, ¼ cup shredded
• Cilantro, fresh chopped for garnish

Instructions

1. Place a colander over another larger bowl. Drain both cans of black beans over the bowl, reserving ¼ cup of liquid.
2. Heat the olive oil over medium heat in a sauce pot. Add red pepper flakes and minced garlic and sauté until garlic is just starting to brown.
3. Add minced onions, jalapeño peppers, and cilantro and cook until soft, stirring frequently.
4. Add black beans, reserved ¼ cup of liquid, cumin, and salt. Cook until beans are thoroughly heated.
5. Remove bean mixture from stove and mash with a potato masher. Add lime juice and continue to mash and stir until desired consistency. (You can also mix in a blender, but we like the chunks!)
6. Return to heat, sprinkle with  cheddar cheese, and stir until cheese starts to melt.
7. Transfer to a serving bowl. Garnish with more fresh cilantro and serve warm with tortilla chips.

Ingredients

Beer Battered Fish

• Flaky white fish, 1 lb (e.g., catfish, tilapia, or whitefish), cut into stick shapes, about 1 inch wide and 3 inches long
• Salt, 1 tsp + ½ tsp
• Black Pepper, ¼ tsp
• All Purpose Flour, ½ cup
• Garlic Powder, ½ TBSP 
• Paprika, ½ TBS
• Egg, 1 lightly beaten
• Beer, ¾ cup (we prefer dark)
• Canola oil, 3-4 cups or as needed

Grilled Cabbage

• Cabbage, ¼ head purple and ¼ white or green, shredded (like cole slaw!)
• Salt, to taste 
• Black Pepper, to taste
• Olive oil, 3 TBS

Pico

• Onion, 1 red diced
• Tomatoes, 4 medium diced
• Green pepper, ½ one count, finely diced
• Jalapeño, ½ one count, finely diced
• Cilantro, ¼ cup chopped
• Limes, 2-3 halved and juiced, to taste
• Salt, 2 taste

Chipotle Aioli

• Mayonnaise, ¼ cup  (get the kind made with Olive Oil if possible for more authentic aioli)
• Garlic, ½ tsp minced
• Lemon Juice, 2 tsp
• Adobo Sauce, 1 tsp (obtain from a can of chipotle peppers) or sub ⅛ tsp chipotle powder
• Salt, ⅛ tsp
• Pepper, ⅛ tsp

Prep Items

• Tortillas, 8 medium, corn or flour as desired
• Guacamole (allow to sit out for 5-10 minutes so not so cold)

Instructions

Beer Battered Fish

1. Add  2 to 3 inches oil to a large deep pot. Heat to medium-high heat.
2. Combine flour, garlic powder, paprika, and 1 tsp salt with a wire whisk in a separate bowl. Stir in the lightly beaten egg, then whisk in the beer a little at a time until you have a smooth batter.
3. Pat fish dry with paper towels and season with pepper and ½ tsp salt.
4. Cover fish pieces in batter, one piece at a time, then place in the hot oil. Cook for 3 to 4 minutes, or until the fish is a nice golden brown. Drain on a wire rack.

Cooked Cabbage

1. Heat 3 TBS olive oil to skillet over medium heat.
2. When hot, add cabbage and sauté until tender (about 3-5 minutes but don't overdue or cabbage will become soggy). Add salt and pepper to taste while cooking.
3. Remove from heat but keep warm.

Pico

• Combine all ingredients.

Chipotle Aioli

• Combine all ingredients.

Tacos

1. Preheat tortillas per package instructions (we like H-E-B or Central Market's fresh deli tortillas.)
2. Place portion of beer battered fish atop heated tortilla.
3. Dress with cooked cabbage, pico, and a squeeze of lime.
4. Drizzle with Chipotle Aioli and serve with a side of guacamole.