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

• 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

1. In a large pot, soak the black beans overnight in water to cover by 2 inches.
2. The next day, add more water as needed to cover the beans by 2 inches.
3. Bring to a boil over high heat, then adjust the heat to maintain a gentle simmer and cook until the beans are tender, about 1 hour.
4. Add 2 teaspoons salt and let cool in the liquid.
5. Preheat the oven to 350F.
6. Season the rabbit all over with salt and pepper.
7. Heat a wide, deep ovenproof pot over high heat.
8. Add the olive oil and sear the meat on all sides until lightly browned, about 5 minutes.
9. Transfer the meat to a platter and set aside.
10. Add the onion and saute until soft, about 5 minutes.
11. Add the garlic and saute briefly to release its fragrance.
12. Add the tomatoes, wine, chipotle chiles, and bay leaves.
13. Bring to a simmer and return the meat to the pot.
14. Cover tightly and place in the middle of the oven.
15. Cook until the rabbit is fork-tender, about 1 1/2 hours, turning the pieces over halfway through.
16. Remove the pot from the oven and let the meat cool to room temperature.
17. Pull the meat from the bones and shred by hand.
18. Return the meat to the pot and toss with the sauce.
19. Taste for seasoning.
20. For the pickled cabbage: Toss the cabbage, carrot, and red onion with 1 teaspoon salt in a colander; let drain for about 20 minutes to wilt slightly.
21. Squeeze the vegetables to remove excess moisture, then transfer to a bowl and toss with the sugar and vinegar.
22. Drain the beans, reserving the liquid.
23. Heat the vegetable oil in a medium saucepan over medium heat.
24. Add the serrano chile and saute for about 1 minute to release its flavor.
25. Set the chile aside if you prefer the beans relatively mild; leave it in if you prefer them spicy.
26. Add the beans and 1 cup of the reserved cooking liquid.
27. Bring to a simmer while mashing with a potato masher until the beans are nearly smooth.
28. Simmer for about 5 minutes to blend the flavors, thinning with reserved bean liquid if needed and stirring to prevent scorching.
29. If the beans are too thin, simmer until they are as thick as you like.
30. Taste for salt and keep warm.
31. To serve, reheat the rabbit if necessary.
32. Spread a large tablespoon of the refried beans on each tortilla.
33. Top with a generous spoonful of the braised rabbit, some pickled cabbage, and chopped cilantro.
34. Arrange the tacos on a platter or individual plates and accompany with lime wedges.
35. Enjoy with Cakebread Cellars Rubaiyat or another young and fruity red wine.

black beans, kosher salt, chicken, freshly ground black pepper, extravirgin olive oil, yellow onion, garlic, tomatoes, cakebread cellars sauvignon, chiles, bay leaves, cabbage, carrot, red onion, sugar, cider vinegar, vegetable oil, serrano chile, corn tortillas, cilantro, serving

Taken from www.epicurious.com/recipes/food/views/soft-tacos-with-chipotle-braised-rabbit-black-beans-and-pickled-cabbage-388196 (may not work)