Fresh Corn Tortillas with Black Beans and Quick Roasted-Tomato Salsa

Hand-pressed masa tortillas, cooked dry until freckled, cradle mashed black beans and a bright roasted-tomato salsa with guajillo and lime. This plate echoes Ash on the Comal Stones, where Tenochtitlan kitchens woke before sunrise to ash lifting from the hot clay.

Serves 4

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups masa harina
• 1.5 cups warm water
• 1.5 cups dried black beans
• 6 roma tomatoes
• 1 medium white onion
• 3 dried guajillo chiles
• 3 garlic cloves
• 2 fresh lime
• 0.5 cup fresh cilantro
• 2 tsp salt

Instructions

1. 1Combine masa harina and warm water in a bowl and knead for 5 minutes until a smooth dough forms, then let rest covered for 10 minutes.
2. 2Heat a dry skillet over medium-high as a comal, divide dough into 16 balls and press each into a thin tortilla, then cook 45 seconds per side until puffed and toasted.
3. 3Simmer black beans with half the onion, 1 garlic clove, and salt in water until tender, then mash lightly and keep warm.
4. 4Roast tomatoes, remaining onion, garlic, and seeded guajillo chiles on the hot comal until blistered, then blend into a coarse salsa with lime juice, cilantro, and remaining salt.
5. 5Serve warm tortillas topped with beans and generous spoonfuls of salsa, finished with extra lime wedges.