From the Foodies
Dad's potato tacos kept worries away. (Photo by Bill Hogan)
1 teaspoon each: ground cumin, dried oregano
1 (16 ounce) can pinto beans, drained, rinsed
1 1/2 cups or so chicken broth
12 small corn tortillas
1/2 cup shredded lettuce
Guacamole, see recipe
1 tomato, finely chopped
1/2 cup crumbled queso fresco
Sizzle bacon in a skillet until brown. Scoop bacon bits into a bowl. Add potatoes to skillet and brown, 10 minutes. Scoop potatoes into bacon bowl. Season with salt and pepper.
Add garlic, cumin and oregano to the skillet and sizzle golden, 1 minute. Add beans and 1/2 cup broth; cook, mashing some of the beans, until thick and flavorful, 15 minutes. Add a little more broth if the beans seem dry. Taste for salt.
Set a dry cast-iron skillet over medium-high heat. Add 1 teaspoon broth followed immediately by 1 tortilla. Flip and cook the other side. Repeat with remaining tortillas, keeping tortillas hot by wrapping in a clean kitchen towel.
For each taco, stack 2 tortillas on a plate. Spread beans and potato/bacon mixture. Top with just a little lettuce, guacamole, tomato and cheese (in that order). Spritz with lime.
Mash 1 clove garlic and 1 teaspoon salt together with a mortar and pestle. Mash in 1 ripe avocado. Work in juice of 1 lime.
Leah Eskin is a Tribune special contributor. Contact her at firstname.lastname@example.org