Taco Charcuterie Board
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 593
- Total Fat
- 28
- Saturated Fat
- 10
- Carbohydrates
- 68
- Dietary Fiber
- 10
- Sugar
- 9
- Protein
- 23
- Cholesterol
- 54
- Sodium
- 1256
- Total: 1 hr 10 min (includes chilling time)
- Active: 1 hr
Ingredients
Fresh Corn Salsa:
4 ears fresh corn, shucked, kernels cut off the cobs
1 tablespoon olive oil
1/4 teaspoon ground cumin
2 limes, juiced
1 Fresno chile, seeded and finely chopped
Kosher salt and freshly ground black pepper
Taco Meat:
1 tablespoon olive oil
1 pound ground beef (80/20)
One 1-ounce package taco seasoning
Refried Black Beans:
One 16-ounce can refried black beans
1/4 cup sour cream
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1 lime, juiced
Kosher salt and freshly ground black pepper
Board:
1 1/2 cups shredded iceberg lettuce
1 cup mild tomato salsa (red)
1 cup tomatillo salsa (green)
1 cup shredded sharp Cheddar (about 4 ounces)
1/2 cup pickled jalapeños, drained
1/2 cup sour cream
4 radishes, thinly sliced
12 hard taco shells (from one 4.6-ounce package), warmed according to package instructions
12 street taco-size soft flour tortillas (from one 11-ounce package), warmed according to package instructions
1 small bunch fresh cilantro leaves and tender stems, for serving
4 limes, cut into small wedges, for serving
Hot sauce, for serving
Directions
- For the fresh corn salsa: Add the corn kernels to a medium bowl. Stir in the olive oil, cumin, lime juice, Fresno chile, 1/2 teaspoon salt and several grinds of pepper until well combined. Taste and adjust the seasoning with more salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours ahead. Serve chilled.
- For the taco meat: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, 5 to 7 minutes. Drain any excess fat. Return to the heat and add the taco seasoning and 1/2 cup water. Cook, stirring occasionally, until the meat is well coated and saucy, 1 to 2 minutes more. Keep warm until ready to serve.
- For the refried black beans: Add the refried black beans, sour cream, cumin, garlic powder, lime juice, a pinch of salt and several grinds of pepper to a medium saucepan and place over medium heat. Cook, stirring frequently, until the mixture is warmed through, 2 to 4 minutes. Keep warm until ready to serve.
- For the board: Add the corn salsa to a medium bowl and place it in the center of a board. Add the refried black beans, lettuce, red salsa, green salsa, shredded Cheddar, pickled jalapeños, sour cream and radishes to small bowls and arrange around the bowl of corn salsa. Spoon the taco meat into the warmed taco shells and tortillas and arrange them around the bowls standing up, so the meat stays enclosed. Fill in any remaining spaces on the board with sprigs of cilantro and lime wedges. Serve with hot sauce.