ingredients
For the filling:
4 ounce dried mixed beans, soaked in cold water overnight
1 small hock or knuckle end of pork, about 1 1/2 pound including the bone, skin and fat removed
1 tablespoon olive oil
1 small onion, peeled and chopped
1 large clove garlic, peeled and crushed
1/2 medium green pepper, de-seeded and chopped
1 level teaspoon chilli powder
1/2 level teaspoon each ground cilantro and ground cumin
14 ounce tinned tomatoes
4 Ounce cos lettuce, washed and finely shredded
3 scallions, trimmed and cut into fine strips
For the tacos:
2 1/2 cups unbleached All purpose flour
1/4 pint boiling water
1 teaspoon sesame oil
method
OVEN: Preheat to 160°C (325°F)
1. Cook the beans, putting the pork in to cook with them.
2. Meanwhile, make the tacos. Sift the flour into a mixing bowl and make a well in the centre. Pour in the boiling water and mix to a firm dough, then knead on a lightly floured surface until smooth. Cover and leave to rest for 15 minutes.
3. Knead the dough again and roll it out with a rolling pin on a floured surface until 1/4 inch thick. Stamp out circles with a plain cutter 2 1/2 inch in diameter, then knead and roll the trimmings and stamp out more circles. There should be 12 in all.
4. Brush 6 circles with sesame oil and lay the remaining 6 circles on top of them. Roll out the sandwiched pairs on a floured surface until the circles are 6 inch in diameter.
5. Cook the tacos one sandwiched pair at a time in an ungreased heavy-based skillet over a moderate heat. When the sandwich starts to puff with air bubbles, after about 1 minute, turn it over and cook for 1 minute more, or until the underside is freckled with small brown spots. Lift out the tacos and carefully peel apart the two layers. Lay the tacos in an ovenproof dish, put on the lid and set aside. Cook the other pairs in the same way.
6. When the beans and pork are cooked, remove the pan from the heat and drain. Take the meat off the bone and cut it into shreds.
7. Heat the olive oil in a heavy-based saucepan and fry the onion in it for 3 minutes. Mix in the garlic and pepper, and cook for 2 minutes, then stir in the chilli powder, cilantro, cumin, tomatoes, beans and pork. Bring to the boil, cover and simmer gently for 30 minutes, then turn into a warmed serving dish.
8. Fifteen minutes before the beans are ready, put the tacos to warm through in the heated oven. Pile the hot tacos on a warmed serving plate to take to the table. Serve the beans, lettuce and scallions in separate bowls for folding in the tacos at the table.
more information
To fill and fold a taco, put a spoonful of filling in the centre, turn the bottom third of the taco over it, then turn in the two sides to overlap in the centre and make an open envelope shape.
