Tacos With Green Beans, Chiles and Tomatillo Salsa

• 1 pound green beans or a combination of green and yellow beans, trimmed
• 1 to 2 serrano or jalapeno chiles (to taste), minced
• 1/4 cup finely chopped red or white onion, soaked in cold water to cover for 5 minutes, then drained and rinsed (optional)
• 1/2 pound ripe red or yellow tomatoes (or a mix), diced
• 1/4 cup chopped cilantro
• Salt and freshly ground pepper
• 3 ounces queso fresco or feta, crumbled
• 2 hard-boiled eggs, chopped
• 3 tablespoons freshly squeezed lime juice
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh tomatillo salsa
• 10 corn tortillas
• Shredded cabbage for the tacos (optional)

1. Steam the green beans or blanch in salted boiling water for 4 minutes.
2. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel.
3. Cut into 3/4-inch lengths.
4. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
5. Whisk together the lime juice, olive oil and salsa.
6. Taste and adjust salt and pepper.
7. Toss with the beans.
8. Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water.
9. Bring to a boil, cover the pot and steam 1 minute.
10. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering.
11. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.

green beans, serrano, red or, red, cilantro, salt, queso fresco, eggs, freshly squeezed lime juice, extra virgin olive oil, fresh tomatillo salsa, corn tortillas, cabbage

Taken from cooking.nytimes.com/recipes/1014931 (may not work)