Hot Corn Tortillas with Refried Beans and Quick Roasted-Tomato Salsa

Hot corn tortillas fresh from the comal cradle creamy epazote-scented refried black beans and a quick salsa of charred tomato and guajillo. As Ash-Water on the Metate remembers, the day began with cal-steamed maize before the chinampa canals woke.

Serves 4

Estimate for one serving

• 495 cal
• 8.8g protein
• 27.5g carbs
• 5.8g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 1 1/2 cups dried black beans
• 6 medium roma tomatoes
• 2 dried guajillo chile
• 1 medium white onion
• 3 garlic cloves
• 2 fresh lime
• 3 sprigs fresh epazote
• 1/2 tsp ground cumin
• 2 tsp kosher salt

Instructions

1. 1Combine masa harina and warm water in a bowl and knead until a smooth dough forms; let rest 20 minutes covered with a damp cloth.
2. 2Cook soaked black beans with epazote, half the onion, and one garlic clove in simmering water until very tender, then mash in the pot with a little cooking liquid, cumin, and salt to make refried beans.
3. 3Heat a dry skillet over high heat and roast tomatoes, remaining garlic, chile, and the rest of the onion until charred on all sides; blend into a coarse salsa with lime juice and salt.
4. 4Divide masa into 12 balls and press into thin tortillas; cook on a hot comal or cast-iron skillet 1 minute per side until puffed and toasted.
5. 5Warm the refried beans and serve alongside hot tortillas and roasted-tomato salsa with lime wedges.