Soft Tacos with Chipotle-Braised Rabbit, Black Beans, and Pickled Cabbage

Name: Soft Tacos with Chipotle-Braised Rabbit, Black Beans, and Pickled Cabbage
Yield: serves 8
Ingredients: 1/2 pound dried black beans; Kosher salt; 4-pound fresh rabbit or chicken, cut into 8 pieces; Freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 1 yellow onion, minced; 2 cloves garlic, minced; 1 1/2 cups peeled, seeded, and diced tomatoes (fresh or canned); 1/2 cup Cakebread Cellars Sauvignon Blanc; 2 canned chipotle chiles in adobo, seeded and minced; 2 bay leaves; 1/4 head cabbage, cored and sliced very thinly; 1 large carrot, coarsely grated; 1/2 cup minced red onion; 1 teaspoon sugar; 2 tablespoons cider vinegar; 3 tablespoons vegetable oil; 1 serrano chile, halved lengthwise; 16 corn tortillas, warmed; 1/4 cup chopped cilantro; Lime wedges for serving

December 22, 2011

On the first morning of the Workshop, participants rise early to pick grapes before the temperature soars. These chefs may labor in hot kitchens every day, but on grape-harvest day, they learn what real work is like. By midday, they are famished. We keep lunch casual, knowing that a big dinner will follow. Typically, we serve Mexican food, like these soft tacos, with from-scratch tortillas prepared outdoors on a comal (Mexican griddle) by winery staffers Brenda Godinez and Virginia Barrera. Rubaiyat, a blend of red varieties, is perfect for the occasion. Note that the beans need to soak overnight.

Recipe notes

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