Soft Tacos With Chipotle Braised Rabbit Black Beans And Pickled Cabbage Recipes

Steps:

• Combine the chicken, honey, onion and garlic powders, cumin, salt and chipotle chiles and adobo sauce in a 5- to 8-quart slow cooker. Stir well. Cook for at least 3 hours and up to 5 hours on low. If it's more convenient, you can let the slow cooker switch to warm after 5 hours. The dish will hold on warm for about another 3 hours before the chicken starts to become quite dry.
• Using two forks, coarsely shred the chicken in the sauce. Stir in the black beans and lime juice. Cover and let the beans warm through, about 5 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onion and avocado.

Steps:

• In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. , Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

Steps:

• In a large pot, soak the black beans overnight in water to cover by 2 inches. The next day, add more water as needed to cover the beans by 2 inches. Bring to a boil over high heat, then adjust the heat to maintain a gentle simmer and cook until the beans are tender, about 1 hour. Add 2 teaspoons salt and let cool in the liquid.
• Preheat the oven to 350°F. Season the rabbit all over with salt and pepper. Heat a wide, deep ovenproof pot over high heat. Add the olive oil and sear the meat on all sides until lightly browned, about 5 minutes. Transfer the meat to a platter and set aside. Add the onion and sauté until soft, about 5 minutes. Add the garlic and sauté briefly to release its fragrance.
• Add the tomatoes, wine, chipotle chiles, and bay leaves. Bring to a simmer and return the meat to the pot. Cover tightly and place in the middle of the oven. Cook until the rabbit is fork-tender, about 1 1/2 hours, turning the pieces over halfway through. Remove the pot from the oven and let the meat cool to room temperature. Pull the meat from the bones and shred by hand. Return the meat to the pot and toss with the sauce. Taste for seasoning.
• For the pickled cabbage: Toss the cabbage, carrot, and red onion with 1 teaspoon salt in a colander; let drain for about 20 minutes to wilt slightly. Squeeze the vegetables to remove excess moisture, then transfer to a bowl and toss with the sugar and vinegar.
• Drain the beans, reserving the liquid. Heat the vegetable oil in a medium saucepan over medium heat. Add the serrano chile and sauté for about 1 minute to release its flavor. Set the chile aside if you prefer the beans relatively mild; leave it in if you prefer them spicy. Add the beans and 1 cup of the reserved cooking liquid. Bring to a simmer while mashing with a potato masher until the beans are nearly smooth. Simmer for about 5 minutes to blend the flavors, thinning with reserved bean liquid if needed and stirring to prevent scorching. If the beans are too thin, simmer until they are as thick as you like. Taste for salt and keep warm.
• To serve, reheat the rabbit if necessary. Spread a large tablespoon of the refried beans on each tortilla. Top with a generous spoonful of the braised rabbit, some pickled cabbage, and chopped cilantro. Arrange the tacos on a platter or individual plates and accompany with lime wedges.
• Enjoy with Cakebread Cellars Rubaiyat or another young and fruity red wine.

Steps:

• Place the chicken in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, chiles, onion, chili powder, Worcestershire sauce and garlic powder; pour over chicken. Cover and cook on low until chicken is tender and juices run clear, 5-6 hours., Remove the chicken. Shred meat with two forks and return to the slow cooker; heat through. Spoon 1/2 cup chicken mixture down the center of each tortilla. Top with cheese, salsa, lettuce, tomato and sour cream if desired; roll up.

Steps:

• In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
• Heat skillet to med/low heat.
• Add beef mixture and water to the pan.
• Brown the beef, breaking it up as it cooks.
• Heat the tortillas in the microwave, wrapped in damp paper towels.
• Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

Steps:

• Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
• Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.

Steps:

• In a large frying pan, heat the oil and add the garlic. Fry until golden, then add the beans. Pour in the cider vinegar, honey and spices along with 1 tsp or more of salt, to taste. Cook until warmed through, crushing gently with the back of your wooden spoon, then set aside.
• The best way to make the guacamole is with a large stone pestle and mortar, but you can use a medium bowl and a flat-ended rolling pin instead. Crush the garlic, coriander and chilli into a rough paste. Scoop in the avocado with a little salt and crush roughly - you want it chunky, not smooth. Squeeze in the lime juice and set aside.
• Mix the salsa ingredients in a small bowl. Heat a griddle pan or steamer and quickly griddle the tortillas or steam a stack of them to warm up. Reheat the bean mixture.
• To serve, put 1-2 heaped tbsp of beans on a tortilla. Top with a big spoonful of guacamole and some salsa, hot sauce and a dollop of soured cream or yogurt.