This recipe comes from Birkett Mills in Penn Yan, in the Finger Lakes region of upstate New York. Birkett is the world’s largest processor of buckwheat products. In this dish, the combination of buckwheat, beans, and corn yields a complete protein and has a delicious earthy flavor.Serve with toppings such as grated cheese, salsa, pico de gallo, hot sauce, chopped cilantro, shredded lettuce, diced tomato, sour cream—the usual Mexican garnishes.
SERVINGS
Makes 8 tacos
INGREDIENTS
1/2 cup whole kasha
1 tablespoon extra-virgin olive oil
11/2 cups diced onion
1 cup diced green bell pepper
2 tablespoons chili powder
1 tablespoon minced garlic
2 cups boiling water
8 taco shells or small corn tortillas
1 (15-ounce) can black beans, drained and rinsed
1 cup fresh corn kernels
Salt
PREPARATION
1. Choose a skillet with a lid. Place the skillet, uncovered, on high heat, add the kasha, and stir until kasha is hot and slightly toasted, 2 minutes at most. Pour the kasha into a bowl and reserve. Reduce the heat to medium-hot and add the oil. When hot, add the onion and pepper, and cook and stir until tender, about 5 minutes. Add the chili powder and garlic, and cook until fragrant, 1 minute longer. Add the reserved kasha and boiling water. Reduce the heat to a simmer. Cover and simmer until the kasha is almost tender, about 7 minutes.
2. Meanwhile, heat the taco shells or tortillas in a dry hot frying pan; cover with a dry clean towel to keep warm. When kasha is almost tender, stir in the beans, corn, and salt to taste. Cover and cook until the kasha is tender, about 3 minutes. Spoon into the warm taco shells or if using soft tortillas, spoon onto one side of each tortilla and fold over for a soft taco. Serve immediately.
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