Beef Tongue in Tomato Broth
Potato Taquitos Smothered in Beans
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Servings |
6 Portions
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Ingredients
For the beans:
- 3 cups dry pinto beans soaked overnight
- ½ onion cut into chunks
- 2 cloves garlic
- 1 tbsp avocado oil
- sea salt to taste
- 1 tbsp bouillon powder
- Sufficient water
- 1 canned chipotle pepper
For the potato tacos:
- 2 lb (1 kg) potatoes
- Corn tortillas
- sea salt
- Salt, pepper, garlic and onion powder to taste
- Avocado oil spray
Ingredients
For the beans:
For the potato tacos:
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Instructions
- Place the quartered potatoes, with sufficient water to cover them, and sea salt in the Instant Pot.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
- Once done, transfer to a bowl and let cool.
- Meanwhile, place the beans, onion, garlic, sufficient water to cover them, and salt in the Instant Pot.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Beans/Chili, pressure level High, and set time to 15 Minutes.
- Once done, blend just one cup of cooked beans, along with the onion, garlic, one cup of the water they were cooked in, chipotle, and broth. Return what you blended to the cooked beans and mix well. Keep warm and set side.
- Peel the potatoes, mash with a potato masher until puréed, and season to taste. Heat the tortillas, fill with the potato, roll up to form the tacos, and spray with avocado oil.
- On the Instant Vortex control panel, press Air Fry, then set time to 10 Minutes and temperature to 375˚F (190˚C). Press Start.
- Turn over when the machine tells you to.
- Serve beans with broth in a bowl. Add the tacos and toppings. Enjoy immediately.
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