It feels a little ridiculous to post photos of food on Instagram right now, to share recipes, to have conversations that are about anything other than the political, social, economic and emotional state of America. But we need to eat. And we need to create. As people mobilize and artists of all kinds use their uniquely magical expressions to make sense of and shape our world, I am continuing to do what I do. Because the world keeps spinning and every act of generosity, thoughtfulness and nourishment counts. So here are some seasonal, mildly wacky, California style tacos. Beans from scratch that are infused with flavor by boiling them with spices and plant based aromatics. Sweet winter persimmons turned into tart pickled bursts of flavor. Food transformed through ingenuity, patience, care, attention, time. We will get there, America. There are too many of us with abundant love, compassion and power for it not to be so.
Roasted Sweet Potato, Black Bean & Pickled Persimmon Tacos
*Note: The black beans need to be soaked in water the night before and the pickled persimmon, while a quick pickle, takes 2 hours of soaking time in the brine before it's ready. Plan accordingly! :)
1 large or 2 small persimmons, diced into 1/4" cubes
1 cup unfiltered apple cider vinegar
1/4 cup + 2 Tbsp pure maple syrup or honey
1 Tbsp. sea salt
1 tsp. mustard seeds
a few peppercorns
1" knob ginger root, peeled and sliced thin
1 cup dried black beans, soaked overnight
1 large carrot, chopped in a few big chunks
1 large garlic clove, smashed
1/2 yellow onion, peeled
1 cinnamon stick
1/2 tsp. whole coriander
1/2 tsp. whole cumin
Roasted Sweet Potato
1 large sweet potato, diced into 1/4" cubes
1/2 Tbsp. coconut oil or ghee
salt & pepper
8 corn tortillas (make sure the only ingredients are corn, water and lime, if possible)
avocado (I made an avocado creme by blending guacamole ingredients in a blender)
For the Pickled Persimmon
1. Combine all ingredients except the persimmon in a small saucepan and set over high heat. Bring to a boil, stirring occasionally.
2. Once it's boiling, reduce to a simmer and cook for 10 minutes, stirring occasionally.
3. While the brine is cooking, put the diced persimmon in a clean glass jar with a lid.
4. After 10 minutes, pour the brine into the jar with the persimmon. Let cool.
5. Once cool, put on the lid and refrigerate. It will be ready in 2 hours.
For the Black Beans
1. Rinse the beans (which you have soaked overnight) and discard any split or broken ones.
2. In a small skillet over medium heat, toast the cumin and coriander, swishing in the pan frequently, for 3-5 minutes (you'll know they're ready when they darken a bit in color and become quite fragrant).
3. Put the spices in a loose tea holder or make a sachet for them out of a small bit of cheesecloth. You can also put them directly in the water, you just may have to fish them out later (or get a big bite of spice in your taco).
4. Combine all of the bean ingredients in a large pot and submerge in water, about 2" above the beans. Bring to a boil, reduce to a simmer and cook until tender, about 45 minutes. If foam collects on the surface of the water, skim it off.
5. When the beans taste almost soft, add a very generous few pinches of salt to the water.
6. Once the beans are cooked to the consistency you like, turn off the heat and let them cool in the water.
7. When ready to eat, drain the water and discard the aromatics. Taste and add salt if needed.
For the Sweet Potato
1. Preheat oven to 400F.
2. Line a baking tray or roasting dish with parchment or aluminum foil.
3. Toss sweet potato cubes in oil (melt it first if it is solid) and sprinkle generously with salt and pepper. Spread them on the baking sheet in an even layer, so every cube has a surface touching the metal.
4. Roast for 15 minutes. Carefully toss. Roast for 10 minutes more and check for doneness. Sweet potato should be soft with some browning on its outer edges.
1. I like charring my tortillas over an open flame on the stove. Do this carefully if you choose to try it, please!
2. Pile beans, sweet potato and persimmon onto tortillas. Avocado/guacamole, cilantro and a generous squeeze of lime are all nice finishing touches.