Hatch Green Chile, Corn, and Black Bean Tacos

These healthy and satisfying tacos are packed with flavor and feature Hatch Green Chiles, a specialty of New Mexico and the surrounding Southwestern states. On the Thermador Liberty^® Induction Cooktop, we use PowerBoost^® to speed up the first step in making a fresh salsa. HeatShift^® makes it easy to get perfectly seared vegetables and the Liberty^® function is perfect for warming a large batch of tortillas on a griddle or teppanyaki.

Servings: 16 tacos

Cooking Time: 15 Minutes

Prep Time: 30 Minutes

For the avocado crema:

2 avocados, peel and pit removed
Juice of 2 limes
¾ cup sour cream or plain dairy-free yogurt
¾ teaspoon salt

For the hatch chile salsa:

1 1/2 pounds tomatillos (about 11 medium tomatillos), husks removed, tomatillos cored and quartered
3/4 cup roasted Hatch chiles, chopped (see chef’s tips below)
1/2 cup chopped fresh cilantro leaves and stems
1/4 cup chopped white onion
2 tablespoons lime juice
1 tablespoon chopped garlic
2 jalapenos, chopped
3 1/2 teaspoons kosher salt
1 teaspoon agave nectar or honey

For the tacos:

2 cups roasted hatch green chiles, sliced
1 (15oz) can black beans, rinsed
2 cups frozen or canned corn, drained and defrosted
1 white onion, sliced
8 teaspoons garlic, minced
4 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon coriander
8 teaspoons dried Mexican oregano
2 cups grated Monterey jack cheese (optional)
4 tablespoons vegetable oil
2 teaspoons salt
16 small or medium sized corn or flour tortillas

Instructions:

Make the Avocado Crema

1. Combine all ingredients (avocado, lime juice, sour cream or yogurt, salt) in blender and puree until smooth.

Make the Hatch Green Chile Salsa

1. Fill a large pot with water and place on the cooktop. Activate PowerBoost^® by touching the cooking zone symbol for the pot location and selecting the PowerBoost^® symbol.
2. When the water is boiling. Add tomatillos, and return to a boil; cook until softened, about 5 minutes. Drain well and let cool 10 minutes.
3. Transfer to a food processor or blender. Add chiles, cilantro, onion, lime juice, garlic, salt, jalapenos, and honey, and process until mostly smooth, about 30 seconds.

Make the Tacos

1. Position a medium sauté pan on either of the side zones of the cooktop. Select the cooking zone and touch HeatShift^®. Move the pan to the front area of the cooking zone position, level 9, and add oil to pan. Allow the oil to preheat for about 30 seconds before adding the onions. Cook, stirring frequently for 2 minutes.
2. Add garlic and push the pan to the middle position, level 5, cook for 30 seconds, stirring frequently.
3. Add corn, black beans and chiles and continue cooking for another 3 minutes, stirring occasionally.
4. Stir in seasonings. Cook for 1 additional minute.
5. Push pan to the back position, level 1, where it can keep warm until you are ready to fill your tacos.
6. Warm the tortillas on a large flat pan set over heat level 7. If using a teppanyaki or large griddle, press Join/Split to activate the function for a larger cooking area.
7. When tortillas are warm, top each with (optional) shredded cheese. Next top with sauteed veggies.
8. Finish with a dollop of avocado crema and hatch chile salsa.

Chef’s Tips:

Hatch Chiles are a seasonal specialty of the American southwest. They are available raw or freshly roasted when in-season, or canned throughout the year. If you cannot find Hatch chiles, substitute another canned green chile with medium heat.
If you are short on time, simplify the recipe by using your favorite store-bought salsa instead of making your own.
We love to make this recipe with dairy-free plain yogurt instead of sour cream and plant-based cheese (or no cheese) for a delicious vegan meal.