Photograph of the finished Tacos de frijol

Mexico · Taco đậu đen nghiền phô mai

Tacos de frijol

1 hr Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Black beans Black beans 1.6 lb
  • Photograph of Tortilla Tortilla 24
  • Photograph of Pork fat Pork fat 7.1 oz
  • Photograph of Epazote leaves Epazote leaves 1.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 11.3 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 2.8 oz
  • Photograph of Sour cream Sour cream 1 ⅛ cups
  • Photograph of Avocado Avocado 2
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Soak black beans for 8 hours, then cook them with epazolate for 50 minutes until tender.
  2. 2 Only add salt when the beans are soft; adding salt too early will make the bean skins hard and require cooking for another hour or more.
  3. 3 Sauté the onions in lard, then add the beans and bean water.
  4. 4 Mash the beans directly in the pan, then stir-fry for 10 minutes until the mixture thickens and separates from the pan.
  5. 5 Roast the dried chilies and then grind them into a thick, spicy sauce.
  6. 6 Spread the mashed beans onto a warmed tortilla, then add fresh cheese, sour cream, avocado, and chili sauce.

With an appliance

  • Pressure cooker 40 min

    Replace step 1: cook the black beans under high pressure for 18 minutes, then release the pressure naturally; the mashed and stir-fried part is still done in the pan.

Start cooking