Charred Squash and Poblano Stew with Soft Corn Tortillas

Charred butternut squash and blistered poblanos simmer with tomatoes and black beans into a smoky stew, spooned beside soft corn tortillas. It echoes Hulls Lifted by Lime Water, where dawn nixtamal in Tenochtitlan turned dry maize into the bread that still cradles this plate.

Serves 4

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Ingredients

• 2 cups masa harina
• 1.5 cups water
• 1.5 lbs butternut squash
• 4 poblano chilies
• 3 medium tomatoes
• 1.5 cups black beans
• 1 large onion
• 4 cloves garlic
• 1 lime
• 0.5 cup cilantro
• 1.5 tsp salt

Instructions

1. 1Prepare masa harina dough with water and salt, press into 12 soft tortillas, and cook briefly on a hot comal until just set.
2. 2Cut squash into 1-inch cubes, toss with salt, and char in a hot cast-iron skillet for 8 minutes until browned on all sides.
3. 3Roast poblano chilies over open flame or under broiler until blistered, then peel, seed, and slice into strips.
4. 4Cook sliced onion and minced garlic in the same skillet until translucent, add diced tomatoes, charred squash, poblano strips, and black beans.
5. 5Simmer the stew for 15 minutes with lime juice and chopped cilantro until flavors meld, adjusting salt as needed.
6. 6Serve the thick stew alongside the warm soft corn tortillas for scooping.