Walking Tacos With Black Bean Chili & Tomatillo Salsa | Chef Andrew Zimmern

For the chili, in a large dutch oven, heat the oil until shimmering. Add the bacon and cook over moderate heat until the fat has rendered. Using a slotted spoon, transfer the bacon to a plate.

Season the pork with salt and pepper and add the pork to the casserole, cooking over moderately high heat, stirring occasionally, until browned, about 7 minutes. Add the poblanos, onion, chipotles and garlic and cook over moderate heat, stirring occasionally, until the onion has softened, about 7 minutes. Add the spice blend, chile powder, cumin, oregano and minced cilantro and cook until fragrant, about 1 minute. Add the tomatoes, beans, chicken stock, beer and cooked bacon and bring to a boil. Cover and simmer over moderately low heat until the beans are just getting tender, about 2 hours.

Uncover the casserole and continue to simmer, stirring occasionally, until the beans are cooked, 30 to 45 minutes longer.

In a small bowl, whisk the corn flour with ¼ cup water until smooth. Slowly whisk the mixture into the chili until incorporated. Season the chili with salt to taste.

For the salsa, in a medium bowl, mix the onions with the kosher salt and let stand.

Roast the poblanos and jalapeño directly over a gas flame or under the broiler for 5 to 7 minutes, turning occasionally, until charred all over. Transfer the poblanos and jalapeños to a bowl, cover tightly with plastic wrap and let steam for 10 minutes. Peel and seed the poblanos, then transfer to a blender.

Add the tomatillos, cilantro, mint, garlic and lime juice to the blender and process until smooth. Transfer to a large bowl. Drain the onions and stir into the bowl. Season the salsa with salt to taste.

To assemble the Walking Tacos, open a bag of corn chips, top with a ladle of chili and any of the desired toppings. Spoon in some salsa and serve immediately.