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Mesquite Mushroom Tacos

Mesquite-Infused Pinto Beans with Sofrito, Hibiscus Flowers, Shiitake and Oyster Mushrooms, Roasted Delicata Squash, Blistered Padron and Lunchbox Peppers and Curry Kraut! 

Mesquite-Infused Pinto Beans with Sofrito

2 cups Pinto Beans, cooked
2 tomatoes or 1 jar of canned tomatoes
2 T Coconut Oil
1 T Mesquite Powder
1 onion, diced
4 cloves garlic, minced
1 T cumin seed
2 tsp. achiote or annatto
2 bay leaves
sea salt, to taste

Blistered Padron and Lunchbox Peppers
in a hot skillet, blister peppers with extra virgin olive oil until desired char is accomplished! Sprinkle with sea salt.
Hibiscus, dried or fresh, rehydrated and simmered for 5 minutes (reserve water for agua fresca!!!)
Tortillas, fresh or store-bought 
Pico de Gallo
Golden Yolks

to create:
1. Sautee onions and garlic in a skillet with Coconut Oil and sea salt. 
2. Add cumin seeds, achiote/annatto, and tomatoes. Sizzle! Cut Hibiscus flowers into lil chunks and add to the mixture. Sautee for another 5 minutes. 
3. Scoop this mixture into a pot o' beans, add bay leaves, and cook until the flavas are divine, the aroma is juuuust right, and the beans are thick.
4. Make tacos and SPREAD THE LOOOOVE!

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