Broad Bean Taquitos

Serves
2

This is a great way to treat one of our favourite seasonal ingredients. Our allotment-sprung broad beans have been generous and easy this summer and we have been happily experimenting with their cooking and best bedfellows. We are especially keen on these spice-licked taquitos – little corn tortillas filled with re-fried broad beans, toasted to crispiness, and served with balsamic red-pepper chipotle and a drenching of lime. We celebrate heat with more heat, fresh chillies, campfires and barbeques, the cool of lime and coriander and the best of the thriving veggie plot. Here we’ve used the fresh red onions and broad beans straight from the soil, along with tomatoes and peppers from the pots, beautiful homegrown flowering marjoram and coriander, and the hot little chilies from the windowsill in place of a true ‘chipotle’ or mature red jalapeño, and the hanging garlic we harvested in June. A little plateful of life and zing. Paul

Ingredients

For the tortillas:
100g of white spelt or wheat flour50g of corn flour / fine polenta (Or mill, as we did, some organic popping corn kernels in a Nutribullet or coffee grinder to a coarse powder)
A good pinch of sea salt
1 tsp of active yeast (we used a dessert spoon of our sourdough starter which is ideal)
1 tsp smoked paprika
1 tbsp of good extra virgin olive oil

For the re-fried broad beans:
A spilling, double handful of de-podded broad beans in their skins
1 medium sized red onion
1 tsp cumin seeds
1 tsp ground coriander
1 tsp dried oregano or a little more of fresh (we used a fluttering of flowers and leaves from the marjoram hung and drying in the kitchen)
Sea salt
Black pepper
A handful of fresh coriander leaves
1 lime for dressing

For the chipotle sauce:
2 hot little red or yellow chillies
1 sweet red pepper
5 or 6 cherry tomatoes / or equivalent volume of your favourite tomato
4 small garlic cloves
1 1/2 tsp balsamic vinegar
A splash of olive oil
Sea salt
Freshly ground black pepper

Method

  • 1 Prepare your tortilla dough. Mix the flours with a good pinch of salt, your olive oil, smoked paprika and yeast or sourdough starter. Add warm water until the dough comes together and knead on a well floured board for 6 mins, flouring as necessary to prevent sticking, until your dough is elastic enough to spring back from a thumb print. Leave in a warm place for an hour and leave any residual flour on your board for rolling out.
  • 2 Preheat your oven to gas 7 / 220 Celsius. Pop your broad beans in a steamer and steam in their skins for 12 mins while you get your chipotle sauce going.
  • 3 Place your chillies, red pepper, tomatoes and whole cloves of garlic with the hard nub cut off in an oven proof dish. Splash with olive oil and sprinkle with sea salt. Roast in your preheated oven until the the skins of the chillies, tomatoes and peppers are partly blackened (about 40 mins) Add your balsamic vinegar after 20 mins. When well roasted, squeeze the garlic from the skins, add a good grind of black pepper and blitz in a food processor to a smooth sauce.
  • 4 Take a golf ball sized pinch of your tortilla dough and form into a sphere. Flouring as necessary roll into a thin circle and fry in a smoking hot dry frying pan or skillet until slightly coloured, turn and colour the other side and remove to plate or board. Repeat until you have a suitable stack of your little tortillas.
  • 5 Start to fry your red onion in a splash of olive oil with your cumin seeds. Break the skins of your steamed broad beans and pop out the verdant green beans. (Early in the season small beans are fine in their skins) Add to your pan along with your ground coriander, oregano / marjoram, a pinch of sea salt and a grind of black pepper. Fry and toss all together on a medium heat for about 7 / 8 minutes. Remove from the heat and add a drizzle of fresh olive oil and your chopped coriander leaves.
  • 6 Spoon your re-fried beans onto your tortillas and roll into your little taquitos. Place seam side down in a hot frying pan with a small splash of olive oil to crisp a little. Turn each taquito after 30 seconds or so to crisp the top. Serve with your chipotle and a generous squeeze of cooling lime.