Serves 1
Directions
- 1Clean 1 pound of beans.
- 2Place the cleaned beans into a pressure cooker.
- 3Add some salt and 8 cups of water to the pressure cooker.
- 4Close the pressure cooker and cook on high for 45 minutes.
- 5To 5 cups of all-purpose flour, add a little bit of salt.
- 6Mix the flour and salt with your clean hand.
- 7Add one stick of unsalted butter (at room temperature) to the flour and crumble it.
- 8Slowly add enough hot water (about 2 cups) to hydrate the flour until the masa is sticky.
- 9Knead the masa for 5 minutes until it is smooth and no longer sticks to your hands.
- 10Divide the dough into balls (around 74g each for 16-18 tortillas).
- 11Allow the divided dough to rest before rolling it out.
- 12Once the beans are done, allow them to rest for 20 minutes.
- 13Preheat your comal.
- 14Grab a ball of dough, dust with a little flour, and roll it out about eight times to make a tortilla, not too big.
- 15Place the rolled tortilla on the preheated comal and allow it to blister.
- 16Once the tortilla blisters, flip it over to the other side and allow it to puff.
- 17Remove the cooked tortilla from the heat, place it in a kitchen towel, cover, and repeat the process for the remaining dough.
- 18Once all tortillas are cooked, return to the beans.
- 19Open the pressure cooker.
- 20Add three clean New Mexico or Guajillo chili pods to the beans.
- 21After a couple of minutes, transfer the chili pods, 1 cup of beans, and 2 cups of the broth to a blender cup.
- 22Add one garlic clove, 1/4 teaspoon of oregano, 1/4 teaspoon of ground cumin, and a little salt (to taste) to the blender cup.
- 23Blend the mixture until smooth.
- 24In a pan over medium-high heat, add a little bacon grease.
- 25Once the bacon grease is hot, add the remaining cooked beans to the pan.
- 26Smash the hot beans down in the pan.
- 27Add the blended bean mixture to the pan.
- 28Add one additional cup of bean water to the pan.
- 29Mix and bring the beans to a simmer.
- 30Once the beans have come to a full simmer, taste for salt and adjust if needed.
- 31Allow the beans to continue simmering for 5 minutes.
- 32Add the cheese (1 lb, medium cheddar and Oaxaca) to the beans, depending on preference.
- 33Once the cheese has melted, the beans are ready to serve.
Ingredients
- 1 lb pino or Peruvian beans
- 2 tsp coarse salt
- 8 cups water
- 3 New Mexico or guajillo chili pods
- 1 garlic clove
- 0.25 tsp ground cumin
- 0.25 tsp oregano
- 0.5 tsp salt (optional)
- 1 lb cheese (medium cheddar and Oaxaca)
- 5 cups all-purpose flour
- 2 tsp salt
- 8 tbsp unsalted butter
- 2 cups hot water
- bacon grease
Equipment
pressure cookerblender cuppancomalkitchen towel
Tips
- The beans will thicken up as they cool.
- You can always add onion, chorizo, and jalapeños before frying.
- Make sure the butter is at room temperature for the tortilla masa.
- Add hot water slowly to the flour for the tortillas.
- Preheat your comal for cooking tortillas.
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