Warm Corn Tortillas with Black Beans and Fresh Tomato-Chili Salsa

Warm masa tortillas, lightly charred and folded around black beans and bright tomato-chili salsa with lime. As Hulls Lifted by Lime Water remembers, they follow Mexica lime-steeped maize that slipped its hulls before dawn in Tenochtitlan.

Serves 4

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Ingredients

• 2 cups masa harina
• 1.5 cups water
• 2 cups black beans
• 4 medium tomatoes
• 2 fresh chilies
• 2 lime
• 3 cloves garlic
• 1 small onion
• 0.5 cup cilantro
• 1 tsp salt

Instructions

1. 1Mix masa harina with water and salt to form a smooth dough, then let rest for 10 minutes.
2. 2Divide dough into 12 portions and press each into a thin tortilla using a tortilla press or heavy pan.
3. 3Cook tortillas on a hot dry skillet for 1 minute per side until puffed and lightly charred, then wrap in a cloth to keep warm.
4. 4Saute onion, garlic, and chopped chilies until softened, add black beans and mash lightly with lime juice.
5. 5Dice tomatoes and mix with chopped cilantro, lime zest, and salt to make the salsa.
6. 6Serve warm tortillas topped with the black bean mixture and fresh tomato-chili salsa.