1To a 5 quart pot add your beans, garlic, jalapeño, water and fork.
2Put the heat on high, once they reach a boil, cook your beans until tender (about 90 minutes).
3Fry your bacon until crispy, then set aside.
4Fry your chorizo until cooked all the way through.
5In a separate big pan, melt pork lard and add your beans, chorizo and bacon and fry them until they absorb all the lard.
6Now add 1 cup of bean juice at a time until it reaches desired consistency and cook until very soft.
7Once they're soft, mash them and add 1 or 2 more cup of pickled jalapeño juice + peppers to taste (add more or less bean juice depending on how soft you like your beans).
8When beans reach a boil, add 1 cup of oaxaca shredded cheese.
9Let them reach a boil and once all the fat comes back up to the surface; refry them by mixing them in again!
10Add salt to flour and crumble up the manteca with your hands into the flour until the crumbs are the size of peas.
11Add boiling hot water (don't add cold or room temperature) and mix with a spoon until you can tolerate kneading it with your hands.
12Knead for 15 minutes.
13Let dough rest for 20 minutes covered to let the gluten rest, that way it's easier to roll out your tortillas.
14Roll out your tortillas and add them to a very hot comal.
15Flip as soon as it bubbles, then 1 minute later flip again and once it poofs up; remove it from the heat and enjoy!
Ingredients
Pork lard
2 cups mayocaba beans
4 garlic cloves
1 jalapeño
4 liters water
1 pack pork chorizo
12 oz chopped bacon
Pickled jalapeños
1 cup jalapeño juice
1 cup oaxaca cheese
Salt
3 cups flour
1 tsp salt
0.5 cup lard
1.25 cups water
Equipment
potforkmedium panbig pancomalspoon
Tips
To make tortillas soft and poofy, knead the dough for 15 minutes.
Let dough rest for 20 minutes covered to let the gluten rest, making it easier to roll out tortillas.
When adding more water to frijoles de olla, boil the water first; never add cold water.