Repocheta

 

I have no idea how I have hitherto fore neglected to put this, my favorite Nicaraguan food, on the blog! It boggles the imagination! 

You will need:

12 corn tortillas - it's not as good with flour tortillas, they turn out too sweet

2 cups cooked red beans with cooking liquid - canned is ok

Chunk of onion

Chunk of green pepper

Queso fresco, shredded - I found it at Walmart

One med tomato, chopped

1/4 cabbage, shredded

Lime juice

Salt

Sour cream

Hot sauce (optional)

For the beans:

Fry the onion and green pepper in a little bit of oil. Add beans and cook down until the liquid has thickened. If desired, add some hot sauce. In a blender, liquify the beans until they form a thick, spreadable paste. More water can be added as necessary. 

For the tortillas:

Fry flat in oil until crispy, drain on paper towel.

For the salad:

Mix shredded cabbage and tomatoes with a little bit of salt and lime juice, to taste. 

To assemble the repochetas:

Once you have all your components assembled, spread beans over tortillas, sprinkle with cheese, add salad, a dollop of sour cream and a dash or five of hot sauce. Be prepared with many napkins to wipe the beans and/or sour cream off your nose. 

Serves 4