This weekend's 'family & friends' recipe comes from Sheera Duerigen and Joaquín Estrada, co-founders of Alma Semillera, the stoneground organic masa we're pairing with our new tortilla press for a special holiday gift bundle, 'The Press.'

Sheera and Joaquín started Alma Semillera in 2013 because they couldn't find anywhere to buy a good corn tortilla, the kind you can only get if you make them at home. Joaquin's background of growing corn in Guatemala coupled with Sheera's interest in ecological agriculture lead the two to create a full line of nutrient-dense Mesoamerican staples. From a fine-textured masa made from certified organic corn to a whole-grain horchata mix, they work to honor ancestral roots and preserve traditional foodways.

This is their recipe for vegan black bean and jicama tacos (using their masa to make fresh corn tortillas of course!)

Ingredients

Homemade fresh corn tortillas

Black beans — if using dry beans, soak overnight and bring to boil, then simmer on low for 1-2 hours until tender and creamy in texture. If using canned, drain and warm in a little olive oil. Season with salt to taste.

1 jicama

1 jar or container of medium hot red salsa, such as Salsa de Ajo 

Vegan sour "cream" — coconut cream, fresh lime juice or pineapple vinegar 

Guacamole — avocados,  tomato, onion, clove of garlic, lime juice, cilantro, jalapeño, salt

To make the guacamole, mash the avocado. Add roughly diced tomato and onion, and a small amount of pounded garlic and minced jalapeño, adding lime and salt to taste. For the sour cream, whisk together coconut cream with a little fresh lime juice or pineapple vinegar until tangy and uniform in texture. Peel and slice the jicama into large matchsticks and toss in lime juice.

To assemble the tacos, heat the tortillas in a pan over medium heat, or directly over a gas flame, until they are soft. Layer on a generous base of black beans, and then top with guacamole and salsa. Add the sliced jicama, and drizzle with the sour cream and eat immediately!