Flavorful Fusion: Mini Black Bean Cakes with Carnitas and Avocado
A Delicious Twist on Traditional Hors d’oeuvres
Imagine a flavorful fusion of Mexican-inspired flavors packed into a single, bite-sized treat. Our mini black bean cakes with carnitas and avocado are the perfect combination of crispy, savory, and fresh.
The Perfect Base: Crispy Black Bean Cakes
To create these mouthwatering morsels, start with a crispy black bean cake coated in cornmeal and fried to perfection. The base is made with a mixture of black beans, garlic, egg, breadcrumbs, cilantro, onion, hot sauce, and salt, carefully formed into 24 patties and coated in a shallow dish of cornmeal.
Tender and Juicy Carnitas
Next, prepare the tender and juicy carnitas, made with boneless pork shoulder or country-style pork ribs, garlic, coriander seeds, bay leaf, onion, marjoram, and salt. Simmer the mixture in a medium heavy-bottomed saucepan until the meat is tender and just beginning to shred apart, then fry it in its own fat until browned all over.
Fresh and Creamy Avocado Topping
To complete the dish, halve and pit two medium avocados and scoop the flesh into a medium bowl. Add a squeeze of freshly squeezed lime juice, season with salt, and coarsely mash with a fork until only a few medium-sized chunks remain.
Assembly and Serving
Divide the avocado mixture among the black bean cakes and top with the carnitas. Garnish with a sprinkle of coarsely chopped fresh cilantro and serve immediately. Pair these flavorful bites with a tangy margarita for the ultimate culinary experience.
Tips and Variations
- For a head start, prepare the carnitas up to 2 days in advance and reheat in a 375°F oven until hot.
- Make the black bean cakes up to 1 day in advance, cool, cover, and refrigerate. Reheat in a 375°F oven until heated through.
- Experiment with different types of hot sauce or add some diced jalapeños for an extra kick.
- Serve these bite-sized treats at your next gathering or party for a flavor explosion that’s sure to impress.
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