Ok, I’m fudging the authenticity on this a little. We do have fava bean tacos here but they’re made with dry habas…and are usually quesadillas. But I love favas and they’re in season, so I couldn’t resist and I’m glad I didn’t because the tacos were delicious.
Haba Taco Filling
2 lbs favas, cleaned of pods, blanched and peeled
2 Tbles olive oil
2 cloves of garlic thinly sliced
Sauté the garlic until tender, add the favas and sauté one minute. Add water to barely cover, simmer until tender, varies according to the age of the beans, 5-15mins. Uncover and raise heat to med-high and cook out the fluid, the beans will be soft and creamy, but intact. Sea salt and freshly ground pepper to taste.
I served mine with salsa cruda because I wanted a very light spring flavor. I used my food processor rather than my molcajete because I like the texture, and I char the vegetables for molcajete salsa, technically cook, thus it’s not salsa cruda(raw).
3-4 roma tomates (about two cups)
1-3 serrano chilies
1 clove garlic
1 tbles onion
a handful of cilantro, I like a lot about a ½ cup
process until its juicy but not juice
I chose a bit of queso cincho, as garnish and my hand made corn tortillas, but I think I’ll make flour tortillas next time, or buy machina tortillas(processed corn tortilla) something a little more innocuous that doesn’t compete with the favas.