Esquites Tacos With Black Beans and Crushed Takis

Step 1

1 In a medium skillet over medium-high heat, heat the oil or lard until it shimmers

Step 2

2 Add the garlic, and stir until very fragrant, about 30 seconds

Step 3

3 Stir in the beans, tomato paste and sazón

Step 4

4 Add the water, bring to a rapid simmer and cook for 1 minute, adding more water as necessary to keep the beans from drying out

Step 5

5 Remove from the heat and, using a fork, mash the beans until smooth

Step 6

6 Cover and keep warm

Step 7

7 Heat a grill to medium, about 400 degrees, or heat a cast-iron skillet over high heat, and grill or sear the corn cobs until lightly charred all the way around, about 10 minutes total

Step 8

8 Let cool on the grill or in the pan until cool enough to handle

Step 9

9 Wrap the tortillas in the foil and place them near the corn, to warm up

Step 10

10 (You can heat the tortillas in a lightly greased skillet instead, or steam them in a damp cloth in the microwave for 1 minute

Step 11

11 )

Step 12

12 In a medium bowl, stir together the mayonnaise, cheese, jalapeño and lime juice

Step 13

13 Slice the corn off the cob and toss it with the mayonnaise mixture

Step 14

14 Taste, and season with salt and additional lime juice, if desired

Step 15

15 To serve, lay 2 warm tortillas on each plate

Step 16

16 Spread a circle of black beans on each tortilla, and top with the corn mixture

Step 17

17 Garnish with the Takis and cilantro leaves, if using, and serve with the lime wedges on the side, if using