Tacos de frijol

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.