Woof! That’s hello in dog-speak and it’s exactly what The Hound’s Tale team is saying to the community in Williamsburg these days.
The Hound’s Tale is among the newest eateries in Williamsburg, located at 515 Prince George Street, opened by owners Don and Geri Pratt, who also brought us nearby Aroma’s.
In honor of their recent opening, Executive Chef Steven Sowell shared a recipe of a small bite offered at the restaurant for Local Scoop readers to make at home.
It is wonderful in the summertime – or when you want a taste of summer in the winter – and even better when shared amongst friends!
Hope you get a chance to try it out at The Hound's Tale, as well as home.
Yucca and Black Bean Taco
What you’ll need:
For the Corn Taco Shells:
- 12 Corn Taco Shells (Hound's Tale buys their corn tortillas and then fries them into the shell shape to order, but you can purchase already made corn tortilla shells in the grocery store)
For the Black Bean Puree:
- 1 large (10 Can) of black beans, rinsed
- 16 oz vegetable stock
- 1/2 white onion, small dice
- 4 cloves of garlic, chopped
- 1 Tbsp smoked paprika
- 2 tsp Guajillo powder (Chili powder is also a fine substitute)
- 1/2 bunch of cilantro
- 2 oz of lime juice
- Salt to taste
For the Mojo Aioli:
- 2 cups Mayo
- 1 lime zested and juiced
- 1 lemon zested and juiced
- 1 Tbsp cilantro, chopped
- 1 Tbsp oregano, Chopped
- 1/4th cup jalapeno, minced
- 4 garlic cloves, microplanes
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- Salt to taste
Take all the ingredients and mix them together. Season at the end with salt.
For the Tomatillo Salsa:
- 12 pcs tomatillo, small dice
- 2 shallots, minced
- 3 cloves garlic, minced
- 1/2 bunch cilantro, chopped
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp chili powder
- 2 limes juiced and zested
- 2 roma tomatoes, seeded, small dice
- Salt and Pepper to taste
Take all the ingredients and fold together. Season with salt and pepper at the end.
What you’ll do:
Take the black beans, drain them and give them rinse. Transfer to a pot and cover with the vegetable stock. Add in the white onions, garlic, smoked paprika, and guajillo powder. Cook until tender on a light simmer. Remove and allow to cool slightly. Transfer to a blender and pulse (do not over puree or it will become too loose) If you accidentally puree too much or your mixture is too loose still you can add it back to a pot on the stove and slowly heat to remove extra moisture. Once pulsed you then fold in the cilantro, lime just and salt to taste.
Yucca:
1 Root of Yucca peeled, boiled in salted water till fork tender. Remove and then take out any fibers strands (will be quite obvious, they are long strands that naturally occurs in a yucca root). Place the hot yucca in a mixer and with a paddle attachment mix the yucca and the seasoned black beans. Make sure to have the two mixes folded into each other. Do not over mix or it will become sticky.
To assemble, take the corn taco shell (can be purchased in the grocery store down the international aisle) and fill with the black bean and yucca puree. Top it with a drizzle of the mojo aioli and then with the tomatillo salsa.
