This appetizer is like a meal from the taqueria in just a couple of bites. The base is a black bean cake coated with cornmeal and fried until crispy. It’s dressed with a simple mash of avocado mixed with lime juice for a punch of citrus, and topped with crispy carnitas and a sprinkling of cilantro. Serve these Mexican-inspired hors d’oeuvres with a tart margarita.
What to buy: Look for avocados that give slightly when pressed but aren’t completely soft. We used Hass avocados.
Special equipment: You’ll need cheesecloth and kitchen twine for this recipe.
Game plan: The carnitas can be made up to 2 days in advance. Reheat in a 375°F oven in a baking dish covered with foil until hot, about 25 to 30 minutes. The black bean cakes can be made up to 1 day in advance, cooled, covered, and refrigerated. To reheat, place them on a baking sheet and warm in a 375°F oven until heated through, about 15 minutes.
For the black bean cakes:
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