Fresh Masa Tortillas with Black Beans and Salsa

Hand-pressed masa tortillas, freckled on the comal, cradle simmered black beans and smoky guajillo salsa. As Ash Water Softens the Grain remembers, Valley of Mexico kitchens c. 1480 rose on lime-swollen maize before dawn.

Serves 4

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Ingredients

• 2 cups masa harina
• 1 1/2 cups warm water
• 1 cup dried black beans
• 3 dried guajillo chiles
• 4 roma tomatoes
• 1/2 white onion
• 2 garlic cloves
• 1 tsp salt
• 2 tbsp lard

Instructions

1. 1Simmer soaked black beans in fresh water until tender, about 30 minutes; season with half the salt.
2. 2Toast guajillo chiles on a dry skillet until fragrant then soak in hot water 10 minutes.
3. 3Blend softened chiles with tomatoes, onion, garlic and remaining salt into a smooth salsa; cook in a skillet 5 minutes to mellow.
4. 4Mix masa harina with warm water and knead 5 minutes until smooth; divide into 16 balls and press into tortillas.
5. 5Cook tortillas on a hot dry skillet 45 seconds per side until puffed and toasted.
6. 6Mash half the beans with lard; serve tortillas with beans and salsa.