Preparation
- Heat the oil and fry the garlic until golden. Add the beans, vinegar, honey, paprika, cumin and salt, warm through while lightly crushing them with the back of a spoon, and set aside.
- For the guacamole, pound the garlic, coriander and chilli to a rough paste in a mortar (or in a bowl with a rolling pin). Roughly mash the avocados with a little salt; they should stay chunky. Stir in the lime juice.
- Mix the pomegranate seeds, onion, chilli and coriander for the salsa in a small bowl.
- Briefly heat the tortillas in a griddle pan or warm them in steam, and reheat the beans.
- Put one or two heaped spoonfuls of beans on each tortilla, top with guacamole, salsa, feta, hot sauce and a dollop of soured cream and eat straight away.
Drink with it
Pale lager · excellent match
Mexican pale lager, ice cold, with a lime wedge
Carbonation refreshes against avocado and soured cream, and the slim malt sweetness absorbs the honey in the beans and the chilli.
Pils or Helles: What's the Difference?Tequila blanco · excellent match
Blanco over ice with a lime wedge, or as a highball with grapefruit soda
The peppery, green agave note meets coriander and cumin, while ice and lime keep each sip fresh next to the guacamole.
Tequila Blanco, Reposado, and Añejo: what aging changesSour beer · good match
Gose or light sour beer
The acidity and salt of the gose act like a squeeze of lime on the avocado and suit the cider vinegar in the beans.
What is sour beer? Recognizing intentional acidityWhite rum · good match
White rum as a highball with soda, lime and plenty of ice
Lime and ice mirror guacamole and salsa, and the light sweetness of the rum picks up the honey in the beans.
White or dark rum: what does the color really tell you?