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Mexican Street Food Sides Recipe

Mexican · Side dish · 30 min total

A vibrant trio of classic Mexican street food sides: tangy pickled jalapeños and carrots, creamy black bean dip, and zesty pico de gallo. Perfect for taco nights or as appetizers.

Ingredients

• 2 large carrots, peeled and sliced into rounds
• 4 fresh jalapeños, sliced into rings
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1 (15-ounce) can black beans, drained and rinsed
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 cup chopped fresh cilantro
• 3 ripe tomatoes, diced
• 1/2 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 2 tablespoons fresh lime juice
• Salt to taste

Instructions

1. For pickled jalapeños and carrots: In a small saucepan, combine vinegar, water, sugar, salt, and oregano. Bring to a boil, stirring until sugar dissolves.
2. Place carrot slices and jalapeño rings in a heatproof jar or bowl. Pour hot pickling liquid over them. Let cool to room temperature, then refrigerate. (Can be made ahead.)
3. For black bean dip: In a skillet, heat olive oil over medium heat. Add garlic and cumin; cook 1 minute. Add black beans and 1/4 cup water. Mash beans with a fork or potato masher until chunky. Cook 3-4 minutes, stirring. Remove from heat; stir in cilantro. Season with salt.
4. For pico de gallo: Combine tomatoes, onion, cilantro, minced jalapeño, and lime juice in a bowl. Season with salt. Let stand 10 minutes for flavors to meld.
5. Serve all three sides together in small bowls. The pickled vegetables can be stored in the refrigerator for up to 2 weeks.

Tips

• For a spicier pico, leave the seeds in the jalapeño.
• The black bean dip can be served warm or at room temperature.
• Pickled jalapeños and carrots are great on tacos or as a garnish.

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