Cowgirl Chef by Ellise Pierce

Author:Ellise Pierce
Language: eng
Format: mobi, epub
ISBN: 9780762445059
Publisher: Running Press
Published: 2012-09-22T13:00:28+00:00

1. Preheat the oven to 375°F/190°C and line the bottom of an 11-inch/28 cm tart pan with parchment paper (I do this even with my nonstick tart pans).

2. Make your corn tortilla tart dough. Put the masa and sea salt in a food processor or whisk them together in a medium bowl. Slowly add the hot water and mix (or pulse in the processor) until combined. The dough should be firm, yet moist; not dry, crumbly, or sticky. With your fingers, press the dough right into your tart pan—I’ve rolled this out, too, but it’s just as fast to do it this way. Cover the dough with a piece of parchment paper, add dried beans or pie weights, and bake for 15 minutes, or until the crust is firm. Remove from the oven, and let it cool.

3. Make your refried beans. In a medium bowl, smash up the drained black beans with a potato masher or hand blender. Get out one of your largest skillets, big enough to comfortably hold the beans, and add your lard, duck fat, or vegetable oil along with the minced garlic, and cook over medium heat for a minute or two, just until the garlic softens. Now, add the beans, cumin, and sea salt and cook and stir the beans until they are dry, about 5 minutes. Set them aside so they can cool.

4. To assemble the tart, evenly spread the beans on the bottom of the tart shell, then add the shredded chicken. Top with your shredded cheese. Cover loosely with foil and bake for 20 minutes. Then, remove the foil and bake for 10 more minutes, so the cheese gets bubbly. To serve, top with the chopped cilantro and a big spoonful of Peach-Tomato Chipotle Salsa, or just pass it around and let everyone add their own.

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