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Beer tortillas with Chipotle Chili black beans

Updated on November 11, 2012

Beer tortillas with chipolte chili black beans

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Beer tortillas with Chipotle chili powder

Gathering the ingredients
Gathering the ingredients | Source
Scoop your flour out of the bag with a spoon. Do not scoop out with the measuring cup. You will get way too much flour.
Scoop your flour out of the bag with a spoon. Do not scoop out with the measuring cup. You will get way too much flour. | Source
Pour in the beer slowly to keep down the fizz. I had 4 ounces of beer left so I drank it. You can also rinse your hair with it if you just happen to find yourself in the shower!
Pour in the beer slowly to keep down the fizz. I had 4 ounces of beer left so I drank it. You can also rinse your hair with it if you just happen to find yourself in the shower! | Source
Start pulsing until you see the dough form a ball.
Start pulsing until you see the dough form a ball. | Source
It should feel like play dough in consistency but not smell!
It should feel like play dough in consistency but not smell! | Source
All rolled and ready
All rolled and ready | Source
Drain the black beans. Rinse also.
Drain the black beans. Rinse also. | Source
You can slightly mash your black beans or leave them whole.
You can slightly mash your black beans or leave them whole. | Source
Add the beans to the onions, garlic and spices.
Add the beans to the onions, garlic and spices. | Source
Add the green chiles.
Add the green chiles. | Source
This is the tortilla maker I use. I have had this for over 15 years!
This is the tortilla maker I use. I have had this for over 15 years! | Source
Love food close-ups!
Love food close-ups! | Source
This is going to be sooo good!!
This is going to be sooo good!! | Source

Cook Time

Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: 15 tortillas

Beer tortillas with Chipotle and green chiles seasoned black beans

  • 1 1/2 cups whole wheat flour, or white
  • 1 cup masa harina, type of corn flour
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 cup beer, any type as long as it's not too bitter or too hoppy
  • For bean filling: 1 can organic black beans, drained
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons dark Chipolte chili powder
  • 1 teaspoon ground cumin powder
  • 1 teaspoon ground pepper
  • 1 4 ounce can green chilies

Beer tortillas with Chipotle black beans

  1. I like to start by making the tortillas first. Measure out the flour directly into a food processor or if you don't have a food processor a medium size mixing bowl. Add salt, oil and slowly pour in 1 cup of beer. Pulse a few times until the dough forms a smooth ball.
  2. Take the dough from the food processor. On a lightly floured surface roll a 1 inch size piece of dough in your hand so it forms a ball. It's just like making meatballs only the dough feels more like Playdough. Place balls in a tray and cover with wrap until you are ready. They can sit like this for up to four hours. You want the dough to rest for at least a half an hour. Set aside.
  3. Chop your onion and garlic and start sauteing it in about 1 tablespoon of olive oil. When the onions start to turn translucent, add the Chipolte chili powder, cumin and pepper and saute another minute until spices are fragrant. Add black beans and green chiiles and aside.
  4. Depending on your dinnertime, you can start the rice first, or wait a bit. If you start it first, it most likely will be done before you are finished with everything else. It may be best to just set it aside and heat it when ready. Use the vegetable broth and follow the directions on the package.
  5. Chop your pineapple. If not sure how to do that, check out my blog on how to chop a pineapple.
  6. While you are chopping the pineapple you can plug in your tortilla maker and get it up to temperature. If you don't own a tortilla maker you can buy a small handheld metal tortilla non-electric maker. This will flatten the tortilla so you can heat them in a dry pan. You will want to heat the pan to medium-high heat. Each tortilla will take 30 to 45 seconds a side. It will start to shrink in size. Just flip and check for browning spots. This is same process you would use on the heated tortilla maker only you can squish the tortillas flat and cook with one utensil. Both work about the same and the end result is still homemade tortillas. You can stack the ready tortillas in a tea towel or a tortilla warmer. It's one of those round plastic things you get in the restaurant, but you can buy one for home. Continue this same process until all the tortillas are cooked and ready. Slice your avocado and make sure everything is hot. Dinner is served!

Beer tortillas with chipolte chili black beans

The real key of this recipe is the tortillas. Yes, of course you can buy them in any store, but let's face it, they just aren't as good as homemade tortillas. The pineapple, black beans and black rice with avocado are just suggestions. You can put anything you like inside your tortillas. You can even bring up my fast vegetable fajitas recipe and put that in your homemade tortillas.

Make sure you read the whole recipe through. The timing on this whole ensemble is tricky. Keep in mind that if something is done too soon, it can be set aside off the heat and heated again just before dinner is served. You of course can monitor all that while you cook the tortillas so everything lands on the table hot and ready to go. This dinner is actually quite easy and simple ,with the highlight being the fresh tortillas. Don't forget to put the fresh pineapple out with the meal; it's a nice palate cleanser.

This recipe is part of my efforts to make as many things with beer as I can. Beer is just liquid bread and adds so much flavor to so many recipes. Please use your favorite brand. If beer is not your thing you can replace the beer with water. You will still have fresh and delicious homemade tortillas!


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