Polcan

Method

1. 1 Soak black beans for 8 hours, cook for 45 minutes, then mash until thick and season with salt.
2. 2 Boil chaya leaves for 5 minutes, then squeeze out the excess water and chop them finely; chaya leaves must be boiled thoroughly because fresh leaves contain mild toxins.
3. 3 Roast pumpkin seeds for 4 minutes, then coarsely grind them and mix with mashed beans, chaya leaves, and chopped scallions.
4. 4 Mix the masa dough with 65 ml of warm water and pork fat, press into 4 5 mm thick wrappers, then wrap the filling into a crescent shape.
5. 5 Pan-fry for 5 minutes on each side until the crust is lightly crackled, and serve with habanero tomato sauce.

With an appliance

• Oven 1 hr 20 min

  Substitute step 5: Place the bread on the top rack of the oven at 240 degrees for 10 minutes, then rotate the tray at minute 5. The heat from above sears the surface evenly without needing to constantly monitor it, but the smoky flavor will be milder than with direct baking.