Add the cotija cheese, mayo, and lime zest to a small bowl and mix well, set aside.
In a small bowl add the chili powder, cumin, smoked paprika, coriander and salt. Set aside.
Pop the popcorn in peanut oil.
Melt the butter in a small saucepan over medium low heat and pour on popcorn.
Add the spice blend, mix well.
Add cotija cheese mix just before serving.
Add all of the Chipotle Baja Sauce ingredients in a medium bowl and whisk until well-combined. Set aside.
Smash Cuban black beans and set aside to warm.
In medium bowl, mix flour, corn starch, and spices.
In a separate medium bowl, pour panko breadcrumbs.
Cut each heart of palm piece in half, crosswise, and press each piece gently with the palm of hand to flatten. Try to keep the hearts of palm as intact as possible.
Pour seltzer into small plate or shallow bowl.
Transfer one heart of palm at a time into the seltzer. Then press gently but firmly into the flour mix. Then do the same with the panko. Set strips onto cookie sheet.
Heat oil in skillet (about ½ inch)
Transfer the breaded hearts of palm to a plate until ready to fry. Heat for 1 min + on one side, then flip for another 1 min +.
Transfer back to a paper towel-lined sheet to absorb excess oil.
Warm 12 tortillas on tin foil (350 degrees for 3-4 minutes)
Layer warm black beans, baja sauce, hearts of palm, salsa, baja sauce, radishes, cilantro, sprinkle with parsley.
Add to plate and sprinkle a little parsley for visual pizazz.
Ingredients
Directions
Add the cotija cheese, mayo, and lime zest to a small bowl and mix well, set aside.
In a small bowl add the chili powder, cumin, smoked paprika, coriander and salt. Set aside.
Pop the popcorn in peanut oil.
Melt the butter in a small saucepan over medium low heat and pour on popcorn.
Add the spice blend, mix well.
Add cotija cheese mix just before serving.
Add all of the Chipotle Baja Sauce ingredients in a medium bowl and whisk until well-combined. Set aside.
Smash Cuban black beans and set aside to warm.
In medium bowl, mix flour, corn starch, and spices.
In a separate medium bowl, pour panko breadcrumbs.
Cut each heart of palm piece in half, crosswise, and press each piece gently with the palm of hand to flatten. Try to keep the hearts of palm as intact as possible.
Pour seltzer into small plate or shallow bowl.
Transfer one heart of palm at a time into the seltzer. Then press gently but firmly into the flour mix. Then do the same with the panko. Set strips onto cookie sheet.
Heat oil in skillet (about ½ inch)
Transfer the breaded hearts of palm to a plate until ready to fry. Heat for 1 min + on one side, then flip for another 1 min +.
Transfer back to a paper towel-lined sheet to absorb excess oil.
Warm 12 tortillas on tin foil (350 degrees for 3-4 minutes)
Layer warm black beans, baja sauce, hearts of palm, salsa, baja sauce, radishes, cilantro, sprinkle with parsley.
Add to plate and sprinkle a little parsley for visual pizazz.
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