Sardine Tacos with Beans and Corn

  • Difficulty: Medium
  • one hour and 30 minutes
  • 4 servings
Sardine Tacos With Beans And Corn

These tacos will have a big load to bear. Let’s top them with sardines in olive oil, sweet corn, and a delicious jalapeno-hot paste made with red beans, onion, and garlic. But first, let’s make our own wheat flour tortillas.

Ingredients

1 cup flour
1 teaspoon sugar
salt
1 teaspoon instant yeast
1 ½ tablespoons of vegetable oil
½ cup water
½ large onion, diced
3 garlic cloves
1 jalapeno, sliced
8 ounces of canned red beans
1 teaspoon dried oregano
1 bay leaf
½ onion, sliced
½ cup sweet corn
4 ounces of canned sardines in olive oil

Steps

  1. Add the flour, sugar, instant yeast, and salt to taste to the mixer bowl. Shortly mix until even using a spoon.
  2. Add 1 tablespoon of vegetable oil and start mixing. Gradually add 1/2 of the water in the process. Mix until you have a dough.
  3. Let it rise for 30 minutes.
  4. Heat the remaining 1/2 tablespoon of oil in a pan over low heat, then add the diced onion, garlic, and jalapeno. Cook and stir until the onion is tender.
  5. Add the red beans, season with salt and dried oregano, then stir in for 30 seconds.
  6. Add the remaining water and the bay leaf and cook for 7 minutes.
  7. Remove the bay leaf and transfer the mixture to a blender. You can strain it first if there is too much liquid left. Blend and set aside.
  8. Dust your work surface with a little flour, knead the dough a little, then shape it into a cylinder. Cut it into 8 equal pieces.
  9. Shape each piece into a small tortilla using your hands and a smaller rolling pin.
  10. Drizzle a pan with oil and heat it over low heat. Fry each dough disc for 2-3 minutes on each side.
  11. Spread red bean paste on them, add sliced onion, sweet corn, and sardines. You can serve them with lime wedges. Optionally you can garnish the tacos with some chopped parsley.

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