Tortillas in Black Bean Sauce

Tortillas in Black Bean Sauce
Photo by Mark Thomas


  • 4 large fresh epazote sprigs or marjoram sprigs
  • 1 cup white onion
  • 2 tablespoons lard or corn oil
  • ½ cup corn oil
  • 6 tablespoons crema mexicana or sour cream
  • 2 large garlic cloves
  • 1 pound dried black beans
  • + 5 more ingredients
    • 3 jalapeño chiles
    • ½ cup fresh cilantro
    • 1 ¼ teaspoons aniseed
    • 18 5- to 6-inch-diameter white corn tortillas
    • 1 ½ cups crumbled queso fresco or feta cheese

Place beans in heavy large pot. Add enough cold water to cover by 2 inches. Add 1/2 cup onion, epazote, lard, garlic, and aniseed; bring to boil over high heat. Reduce heat to low, cover, and simmer until beans are just tender, adding more boiling water by cupfuls if less than 1 inch of water cov...

View full recipe at Epicurious


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