- 1/2 cup garlic oil or olive oil, plus more for frying and serving
- 1 small white onion, cut into 1 inch pieces
- 3 cloves of garlic, peeled
- 1 dried ancho chile, roasted, pruned and sown
- 6 avocado leaves (optional)
- 1 fresh red chilli, prickled and sliced
- 2 tablespoons of distilled white vinegar
- 1 teaspoon agave syrup
- kosher salt
- 16 Shishito peppers
- 4 corn tortillas
- lime slices to serve
- fresh coriander, dill and edible flowers to serve
- Place the beans in a large bowl and add ug cold water to cover 4 inches. Cover the lid and refrigerate overnight.
- Heat 1/4 cup of oil in a large saucepan over medium heat. Add the onion, garlic and dried chilli pepper and cook with occasional stirring until the onion is translucent, about 5 minutes. Add the avocado leaves in use and cook, stir until it smells, about 2 minutes.
- Drain the beans and place in the pot, along with enough water to cover the beans with 2 inches. Bring to a boil over high heat, then reduce the heat to medium and simmer for about 1 hour, until the beans are tender.
- Meanwhile, put the fresh peppers in a small bowl. Bring the vinegar, the agave and half a teaspoon of salt in a small saucepan to a boil. Pour immediately over the chili and stir occasionally to get evenly stained.
- When the beans are soft, use a slotted spoon to dispense all solids to a food processor and store the cooking fluid. Add 2 cups of boiling liquid and puree until smooth. Peel the bowl off occasionally. Add the remaining 1/4 cup oil while the machine is running. If necessary, add more cooking fluid to get a smooth puree. Season with salt.
- Heat a large cast-iron pan over medium heat. Heat the tortillas one at a time until browned, about 2 minutes per side. Put one on each plate. Add enough oil to the pan to evenly coat the bottom. Add the shishitos and cook, turning occasionally until bubbles form, about 5 minutes. Drain on paper towels and sprinkle with salt.
- Spread the bean puree over the tortillas and distribute evenly. Top with the shishitos and pickled chili. Press lime juice over, then drizzle with oil. Garnish with coriander and edible flowers.
- You can exchange 3 cups of dropped canned beans for the dried ones.
- Recipe by Daniela Soto-Innes, chief, co-owner and partner of Cosme and Atla in New York City.