Black Beans and Rice (Moros y Cristianos) Recipe

Aurora Catering's

Black Bean Dip with Fried Flour Tortillas

Yield - 1 - 1/2 Quarts (about servings 50 -75 for a Taco Station)

Ingredients
1 QUART OF COOKED BLACK BEANS (See Recipe)
1 PINT SOUR CREAM
1/4 CUP CANOLA OIL
1 TBSP RED PEPPER FLAKES
25 FLOUR TORTILLAS

Method
If you are using my recipe for Black Beans and Rice IMHO there are few seasonings you would need to add to the above. BUT IF YOU ARE NOT!!!!!!!! Then I would suggest the Alternate Method.

Fill a blender about 1/3 the way full of the cooked black beans, add a couple of tablespoons of sour cream. Start the blender on a medium/low speed, allow the beans to puree and mix well with the sour cream. Slowly drizzle some of the canola oil until the mixture becomes a firm paste and is well blended. Remove from blender to a mixing bowl. Continue this procedure until all ingredients are used. Then use a whisk to combine the various batches.

Cut the tortillas into pie shapes, and deep fry golden brown at 350F in corn oil, drain on a paper towel, and season with your favorite dry seasonings.

Alternate Method
Add the below to taste
FRESH MINCED GARLIC
DRIED THYME LEAVES
DRIED OREGANO
CUMIN

Plate Presentation
Chill and serve in a large ceramic bowl and some jalapeños.

Chef's Notes:
I know a lot of people like their black bean dip served with fried corn tortillas, but I like this dish with Flour Tortillas.

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