Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin

Before we tempt your taste buds with our Rio Taco goodness, we must share that we came across IBM’s new Chef Watson food knowledge database recently and have spent the last week exploring its potential to help us innovate with food. We are always excited about opportunities to try new cuisines and diversify our meals. We love to #EatDiverse and through Chef Watson, we are exercising our imagination and pushing our culinary knowledge beyond its limits.

Our recipe creation process usually starts with some type of inspiration.

Our latest recipe is inspired by the ongoing summer games in Rio de Janeiro. In between sporting events, we envisioned ourselves playing beach volleyball on Ipanema Beach, swaying to the soulful sounds of Bossa Nova in Copacabana’s clubs or joining Cordão do Bola Preta, one of Rio’s most famous Carnival bands, for a colourful street party.

But we’re not in Rio. We’re in London and although the erratic British weather continues to induce a sense of flight to warmer climes, a decent spell of sunshine also inspired us to channel our ‘inner-South America’ through food. We put on our cognitive cooking hats and called upon the intelligent Chef Watson for some ideas.

Picking up Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin

Using Chef Watson’s intuitive interface, we entered ‘Latin American’ as a search criteria. As it does, Chef Watson populated the screen with suggested ingredients and recipes. One of which was Latin American tacos. Chef Watson’s suggestions are based on the intelligent analysis of various types of structured and unstructured data sourced from over 10,000 recipes, including ingredients, nutrients and people’s preferences. Chef Watson pairs ingredients down to the molecular level which is something very few humans can do.

Although tacos are not known as a typical Brazilian dish, Latin American food culture is rife with a diverse array of interpretations of the famed Tex-Mex delight. With this in mind, we began tweaking Chef Watson’s suggestions in the various ingredient categories. For example in the seafood section, we replaced snapper with salmon and in the herb section we replaced flat-leaf parsley with dill.

Chef Watson suggested using blueberry. Blueberries!? Although we found that interesting, we decided to go with peach instead. To compensate for the earlier suggested anti-oxidant, we took our own imagination further by replacing onions with sauteed beetroot and coriander, which replaced the traditional cabbage or lettuce filling.

 

Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin

 

We needed a dipping sauce to go with the tacos. We wanted a recipe that would be colourful and vibrant but which would maintain a sense of moodiness; much like the mysterious “Girl from Ipanema” in the famous and timeless Brazilian song by Antônio Carlos Jobim and Vinicius de Moraes. We went back to Chef Watson and things got very interesting.

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Chef Watson suggested a ‘Chili Con Carne’ with a chocolate product! Even more interestingly, the recipe called for a quarter cup of coffee! We would never have thought that chili con carne could ever pair with coffee and chocolate. We racked our brains and remembered that we had some left-over cacao nibs and some regular cacao powder from an old recipe. This was a great example of how Chef Watson helps to cut food waste by helping us leverage hardly used ingredients.

Now really excited, we picked up ingredients from our local grocers, turned on some samba for atmosphere and got to work. Our Taco Rio with Cacao Black Bean Dip – Inspired by Chef Watson is the result.

Taco-Rio-HDYTI-7

To see how Chef Watson works, please visit the site here.

For other HDYTI recipes inspired by Chef Watson, check out our Plantain Poached Egg recipe!

 

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Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin
Taco Rio with Cacao Black Bean Dip – Inspired by Chef Watson
Yum
Print Recipe
To make the best use of your time after your food prep, we suggest you start with (1) Cacao Black Bean Dip (2) Salmon & garnish (3) Peach Salsa. The recipe is gluten & dairy free. We used Tortillas Guanajuato's green cactus and blue corn tortillas. http://www.mexgrocer.co.uk/Guanajuato/
Servings Prep Time
4 People 15 min
Cook Time Passive Time
20 min 5 min
Servings Prep Time
4 People 15 min
Cook Time Passive Time
20 min 5 min
Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin
Taco Rio with Cacao Black Bean Dip – Inspired by Chef Watson
Yum
Print Recipe
To make the best use of your time after your food prep, we suggest you start with (1) Cacao Black Bean Dip (2) Salmon & garnish (3) Peach Salsa. The recipe is gluten & dairy free. We used Tortillas Guanajuato's green cactus and blue corn tortillas. http://www.mexgrocer.co.uk/Guanajuato/
Servings Prep Time
4 People 15 min
Cook Time Passive Time
20 min 5 min
Servings Prep Time
4 People 15 min
Cook Time Passive Time
20 min 5 min
Ingredients
Salmon & garnish
Peach Salsa
Cacao Black Bean Dip
Servings: People
Instructions
  1. Heat 1/2 tsp of oil in skillet, and saute radish for 2 min. transfer into small bowl/container, and set aside
  2. Add beetroot slivers to frying pan and cook for 4 min (soften). Transfer beetroot into bowl, and mix in chopped coriander. Set aside.
    Beetroot in Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin
  3. pour lemon juice over salmon fillets, and salt to taste. Heat gas or coal grill, and lay down salmon (skin side up). Cook until a bit of fat begins to bubble at the sides, and flip. Around 6min for each side. Set aside.
    Salmon fillets in Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin
  4. When ready, dress your taco shells with the beetroot & radish mixtures, along with some salmon pulled from the skin (a little goes a long way). Top with your vibrant salsa, and enjoy!
    Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin
Peach Salsa
  1. Add peach pieces, jalapeno, onion, & cherry tomatoes to a bowl, and mix well.
    Peach Salsa in Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin
  2. Add coriander & red pepper flakes and mix. Add optional dill if desired. Sea salt & pepper to taste. Garnish with leftover lime if you like!
    PEach Salsa closeup in Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin
Cacao Black Bean Dip
  1. Heat 2 tsp oil in skillet, and saute onions & jalapenos with 4 tbsp of water. Let soften for 2-3min.
  2. Add garlic cloves to pan, and let the water evaporate, no longer than 5 min. *Watch the water. If you need to add more, then do so. Set aside.
  3. In a blender or food processor (we used our trusty NutriBullet), add the following: beans, lime juice, cayenne, sea salt, cumin, smoked paprika, 5 tbsp water, 1 tsp oil. Blend well. Let the dip sit for 5min to allow the flavours to steep. Tastes even better the day after!
    Black Beans in Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin
  4. Add 3/4 of the sauteed veggies, cacao nibs, cacao powder, and coffee. Also add 2 tbsp of water. Blend well. Check that consistency is smooth (with a bit of texture), and thick. Spoon into bowl, and eat with tortilla chips of choice. Use remaining sauteed veggies for garnish.
Recipe Notes

Picking up Taco Rio with Cacao Black Bean Dip inspired by Chef Watson | via @dipyourtoesin

HDYTI Rating: We've awarded this recipe a gold! It hit the mark, but we'd still like a clean sweep of golds on the next few Chef Watson recipes, so watch this space!

Disclaimer: This post, and the #EatDiverse campaign is sponsored by IBM in partnership with HDYTI. However, all opinions are our own.

Have questions about cognitive cooking? Join the conversation by following #EatDiverse on Twitter, Facebook, and Instagram. Want to be the first to hear about our HDYTI giveaway this week? Please sign up to our email list to have VIP updates!

>>>>Have an interest in Cognitive Cooking? Enter our GIVEAWAY for a Cognitive Cooking By Chef Watson cookbook worth approximately £20. <<<<

 

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