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Plant Forward Cal-Mex "Poutine"



– 25 oz Tater Tots – 12 oz Real California Oaxacan Cheese, cubed – 4 oz Real California Cotija Cheese crumbled Salsa Fresca: – 4 oz Grape Tomatoes, cut in 1/4s – 1.5 oz Red Onion, petite dice – 1 oz Jalapeño, petite dice – 1 tbsp Cilantro, chopped – Salt to taste – Oil to dress Lime Crema: – 6 oz Real California Crema – Lime zest and juice to taste Black Bean Chipotle Gravy: – 1 qt Freshly cooked black beans (about three cups dried) – 23 its Bean cooking liquid – Water to adjust consistency – Chipotle in adobo to taste – 2 cups Bacon, chopped – 1/2 Small onion, finely chopped – 2 cloves garlic, minced – 3 Roma tomatoes, finely chopped – 1 pint water for deglazing – 1/2 bunch cilantro, picked and chopped – Salt and pepper :Cotija, Hispanic Dairy, Oaxaca, Cheese
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Yield: 20 servings

Prepare the Black Bean Chipotle Gravy and reduce to gravy consistency. Season to taste.

Mix all ingredients for the Salsa Fresca. Season to taste with salt and dress with a little oil. Set aside for at least 30 minutes.

In a 425 F oven Cook the Tater Tots for 8-12 minutes, until golden and crispy.

To assemble: Place 4 hot tots in each container with ½ oz of Oaxacan Cheese. Ladle the hot gravy over the top. Garnish with Cotija, lime crema, and scoop of the salsa fresca. Serve immediately.

Black Bean, Bacon and Chipotle “Gravy”:

Working in batches, blend the cooked beans with their cooking liquid until completely smooth adding water as necessary to adjust consistency, it should have the consistency of heavy cream. Add a little bit of chipotle and cilantro in each batch and a small pinch of salt –final seasoning will happen at the end!

Consolidate all batches in a bowl and taste again for chipotle flavor and heat.

In a large soup pot, add the chopped bacon and cook over medium heat, rendering. When browned, remove bacon, leaving the fat to cook the onions.

Turn heat on high then add the onions and lightly sauté over high heat while constantly stirring for about two minutes.

Add the garlic and cook for another minute.

Add the tomato and cook until broken down.

Add the bacon back into the pot and deglaze with water.

Add the pureed bean and mix well.

Bring to a boil and season to taste.

**This also makes a great soup, by thinning to consistency with chicken stock or water and garnishing with Crema, Shredded Cheese and Crispy fried Tortillas

Recipe courtesy of Chef Barbara Alexander / Photo credit David Siegel Insight Studio