exclusively Skirt in the Kitchen
This is a French-Mexican dish, ‘Fushion Cooking’-confusion cooking. It is accentuated with edible organic sweet-scented roses. It’s a Bean Tortilla Taco, like flavored refried beans put onto a soft tortilla that is toasted, then folded up to hold in hand and have just like a taco. It gives it a unique and delicious taste, everything in this recipe. It’s healthy as well as unforgettable. You’ll want this again.
Drain 2 16-ounce cans chili beans-red beans in chili sauce. Do not rinse them with water. You will need the starch left on the beans to keep them moist when cooking. Mash the beans with a potato masher, then combine them with 1 can creole cream style red beans containing a New Orleans spice. This, in fact, gives it the right balance of texture throughout-not too mushy or too mashed, and not too solid; and it holds in the liquids of ingredients in the recipe that will be added.
Butter a casserole dish and fill it with the mashed beans. Stir in 1 full packet of taco seasoning.
Fry 2 strips applewood bacon, but only to a softened stage, not crispy-fried.
First, cut the bacon.
“Voila! “ There it is; there you are.
Remove the softened bacon from the skillet of grease. Soften a small chopped red onion with 2 or 3 chopped jalapenos with the seeds included. Sauté in the bacon grease.
Take from the heat and stir in 5 or 6 coiled, sliced garden sage leaves. Do not return to the fire. If you must, this would be the right time to sprinkle a little kosher salt and coarse black pepper.
Pour in 1/3 cup rose-flavored sorghum, instead of honey for this. The sorghum gives the beans a smoky caramel flavor. With a fist-opened hand-kiss from mouth, the rose is, “Mwah! Magnifico!”-ravishingly eminent.
Let preserved rose petals fall.
Roughly chop or dice 1 tomatillo.
Add the tomatillo and fresh organic rose petals.
Evenly spread over the beans. There will be much liquid, but do not mix contents and liquid into the mashed beans. Liquid will seep into beans during cooking without help. Place in a preheated oven set at 450 degrees Fahrenheit for 7 to 10 minutes.
When the beans have barely soaked up the liquid, remove from the oven.
Scatter the softened bacon, 
then grated extra-sharp cheddar or smoked cheddar along with more chopped red onion over the very top. Place back in the oven for an extra 5 or 6 minutes.
For a few seconds on each side, place a tortilla on the very oven rack when the oven is still at 450 degrees for it to be puffy before filling. It’s crunchier this way, better-tasting.
Top with a little more cheese and your choice of fresh herb. I chose Cosmos greens.
fold ‘n hold
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