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Puerto Vallarta Beach Balls
Used with permission from the new cookbook
Balls! Round the World Fare for all Occasions by Angela Murrills
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Puerto Vallarta Beach Balls: Serves 6 to 8
1 Tbsp (15 mL) vegetable oil
¼ cup (60 mL) finely chopped onion
1 tsp (5 mL) finely chopped garlic
One 19-oz (540-mL) can of black beans, drained, rinsed, and dried on a paper towel
1 Tbsp (15 mL) taco seasoning mix (see sidebar)
1 pinch of cayenne pepper, or to taste
1½ cups (375 mL) coarsely crushed taco chips
2 Tbsp (30 mL) chopped cilantro (optional)
lime wedges for garnish
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Instructions
- Heat the vegetable oil over medium heat in a skillet
- Add the onion and garlic
- Cook, stirring frequently, until the onion and garlic are soft, about 5 minutes
- Continue cooking the mixture until it’s as dry as possible (5 to 7 minutes longer)
- Meanwhile, whiz the black beans in a food processor until roughly chopped
- Scrape in the onion and garlic mixture, and add the taco seasoning mix and cayenne
- Pulse until the mixture is mostly smooth with some lumps remaining (you don’t want a puree)
- Scrape out into a bowl
- Dampen your hands and shape the mixture into ¾-inch (2-cm) balls
- Roll in the taco chip crumbs
- Garnish with chopped cilantro (if using) and wedges of lime
- Serve immediately
All those seven-layer dips, guacamole, salsa, and chips that conjure up searing heat, cerulean skies, and frosty beers. How we love them. Here, all your favorite Mexican flavors get together in many little beach balls. You can also add chopped cilantro to these, but be careful. People either love this herb to the point of obsession, or think it tastes like soap and go nuts trying to pull every last little leaf out of your creation.
To download all of the recipes to your iPod, please visit the Recipe iPod page. |
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