A very tasty dipping sauce for veggie birria tacos, enchilaladas, or a wet burrito.
Ingredients:
1 T butter
1 T olive oil
1 shallot, finely diced
1 clove garlic, minced
salt and red pepper flakes, to taste
1 t 'nduja
1/2 t miso
1 T smoky or original taco seasoning
1/4 t oregano
1 T flour
1 cup just-boiled water
1/2 t cider vinegar
1 cup cooked black beans
2 cups grated cheddar or queso
tempeh, baja tofu, cooked sweet potatoes, shredded spinach, picked red onions, shredded beef, chicken or pork... or whatever your favorite taco fillings are
Warm the butter and olive oil in a saucepan over medium heat.
Add the shallot, a good pinch of salt, and cook until almost translucent.
Add the garlic, and once that has become fragrant, add the 'nduja and miso, and stir.
When everything has deepened in color, add the taco seasoning, oregano and flour.
Let that bubble and cook for 2 minutes or so, then pour in a little of the hot water.
Whisk until it forms a thick paste.
Slowly add the rest of the water, whisking as you do so.
Let everything simmer for 5 - 8 minutes, or until the sauce thickens.
Add a dash of cider vinegar, and then taste for seasoning. Add more salt and red pepper flakes if you need them.
When you are ready to make the tacos, warm your least sticky frying pan over medium heat with some oil.
Dip one side of a corn tortilla into the sauce, then place in the hot frying pan.
Place a layer of grated cheese on the taco, then pile in your chosen fillings.
Fold over the fillings and press down with a spatula.
Let cook until browned and a little crispy, then flip and brown the other side.
Repeat with the rest of your tortillas.
Serve with more of the sauce for dipping.
