Black bean

masa harina (corn dough) • beef, chicken, or pork • achiote paste • black beans • onion • vegetable oil (about 500 ml)

cooked black beans with broth (about 240 ml) • avocado oil • shredded Oaxaca cheese (about 50 grams) • dried oregano • nopal tortillas • as needed, cooking spray • finely sliced lettuce (about 50 grams) • avocado • as needed, sour cream • as needed, green salsa or your favorite salsa

black beans (about 500 grams) • pork (shoulder or ribs, about 750 grams) • water (2 liters) • onions, white or red • garlic • radishes • habanero peppers • cilantro • limes • Salt or powdered bouillon

black beans (about 250 grams) • smoked pork chop • red bell pepper • onion • garlic clove • small handful cilantro • chicken bouillon cube • Salt, to taste • Black pepper, to taste • drizzle of oil

fresh epazote • black beans (1 kilogram) • pork lard (200 grams) • Coarse salt

fresh chorizo (about 115 grams) • onion • garlic, minced • cooked black beans (about 255 grams) • dried Yahualica chili (or any dried chili you have) • butter (about 28 grams) • Queso fresco, to taste, for serving

black beans, cleaned and soaked for 2 hours (1 kg) • pork, cut into pieces (1 kg) • pork neck bones (about 1/2 kg) • garlic • long-grain white rice (about 400 grams) • jalapeño peppers • tomatoes • green onions (scallions) • cilantro • salt

black beans • corn kernels • ripe mango • tomato • onion • jalapeño pepper • celery stalk • cilantro

black beans (about 450 grams) • white onion • oil • epazote • Salt to taste • rice (about 400 grams) • vegetable oil • garlic clove • As needed, water • Salt to taste

serrano peppers, finely chopped • small red onion, finely chopped • cilantro, finely chopped (about 10 grams) • Juice of 1 lime • olive oil (about 10 ml) • tomatoes, diced • avocado, diced • cooked black beans, drained (about 340 grams) • canned yellow corn, drained (about 340 grams) • Salt, to taste • Lettuce leaves, for garnish

steak, cut into strips (about 250 grams) • eggs • tomato sauce (about 1/2 liter) • refried black beans (about 1/2 kilo) • pork lard • Salt and ground black pepper • avocado per plate

cooked black beans (about 350 grams) • garbanzo bean pozole (about 350 grams) • chorizo sausage

(about 3 1/3 lbs) fresh masa for tortillas • (about 7 oz) pork lard • Salt, to taste • (about 9 oz) cooked black beans • toasted avocado leaves • dried Morita chiles, roasted and soaked • Corn husks for wrapping tamales, soaked beforehand • Banana leaves or plastic wrap for spreading the masa

hoja santa leaves • large chaya leaves • Dough: • masa quebrada (about 2 kg) • tequesquite water (1 liter) • water from boiled tomatillo husks • Filling: • cooked black beans (cooked only with tequesquite and mashed) • bunching onions (with green tops), chopped • garlic, peeled and chopped • avocado leaves, finely chopped • chopped epazote

quinoa (about 170 grams) • water (about 480 ml) • vegetable bouillon • large tomato or 2 Roma tomatoes, diced • chopped cilantro (about 15 grams) • black beans, drained • yellow corn kernels (about 165 grams) • extra virgin olive oil (about 60 ml) • ground cumin • Juice of 1 1/2 lemons, strained • Salt and pepper, to taste

cleaned black beans • water • dried chipotle chili (Sonoran touch) • Salt to taste

red jalapeño peppers • agave or maguey syrup • pulque • salt to taste • For the bean filling: • refried black beans • dry chorizo, well-fried, mixed • mashed plantains, mixed and used to fill with this puree • mashed potatoes • Picadillo made with beef or pork and vegetables, to taste • Ricotta with herbs or nuts, to taste • plastic bag to sweat the peppers •

black beans soaked for 12 hours or 1 hour with the quick trick • water • onion • garlic • epazote • oil • sea salt to taste

French roll or bolillo, sliced in half lengthwise • Pico de Gallo: • Roma tomatoes, seeded and chopped • finely chopped white onion • jalapeño pepper, seeded and chopped • chopped cilantro • fresh lime juice • kosher salt • Beans: • vegetable oil • chopped white onion • chopped garlic •

long-grain rice (about 400 grams) • chopped bacon (about 75 grams) • garlic, minced • small onion, finely diced • green bell pepper, finely diced • red bell pepper, finely diced • bay leaf • black pepper • ground cumin • dried oregano • cooked black beans (about 260 grams) • bean cooking liquid (about 240 ml) •

fried chistorra sausage • black beans • white rice • tomato • onion • cilantro • chili pepper • radishes • tortilla chips (optional)

rice (about 200 grams) • water (about 480 ml) • olive oil (about 15 ml) • cooked black beans with 2 tablespoons of their cooking liquid • yellow bell pepper, diced • onion, finely chopped • garlic, finely chopped • chaya leaves, finely chopped (optional) • tomato, quartered • whole green chili pepper • parsley • whole cumin seeds •

Beef arrachera fajitas • Refried black beans

masa (about 300 grams) • medium hierba santa leaves • lard (about 35 grams) • Salt, to taste • black bean paste (about 250 grams) • shredded chicken (about 200 grams) • hydrated corn husks

corn masa (about 300 grams) • avocado leaf • black beans (about 150 grams) • pork lard or pork crackling paste (about 100 grams) • Oaxacan cheese (quesillo) (about 80 grams) • cabbage (about 80 grams) • medium Roma tomato • beef steak or chorizo (about 120 grams) • pork lard (about 50 grams) • to taste guaje beans • to taste spring onion (or Mexican green onion) • to taste chile de agua (Oaxacan green chile) •

tlayudas (large Oaxacan-style corn tortillas) • refried black beans (about 480 ml) • beef cecina or Mexican chorizo (about 400 grams) • shredded Oaxaca cheese (about 300 grams) • avocados • shredded cabbage (about 250 grams) • tomatoes • pork lard or unrefined pork fat (asiento) (about 200 grams) • chepiche (Mexican herb) • fresh green chiles (chile de agua) • radishes

charcoal (2 kg) • Portable grill (anafre) • For the beans: • black beans (1 kg) • water (3 liters) • garlic • onion • small bunch fresh epazote • avocado leaves (10 grams) • oil (10 ml) • salt (20 grams) • For the salsa: •

large tlayuda tortillas • pork lard (about 115 grams) • Refried black beans, • romaine lettuce • Oaxaca cheese (quesillo), as needed (string cheese) • Avocado, to taste • Tomato, to taste

Roma tomatoes, seeded and diced (about 300 grams) • white onion, diced (about 75 grams) • cilantro, chopped (about 20 grams) • lime juice (about 22 ml) • serrano pepper, seeded and finely chopped (about 10 grams) • kosher salt • pork or beef chorizo (14 oz/400 grams) • unsalted tortilla chips (14 oz/400 grams) • black beans, drained and rinsed (15 oz/425 grams) • shredded quesadilla cheese or Oaxaca cheese (about 325 grams) • Mexican-style crema (about 240 ml) • sliced canned jalapeños, drained (about 60 grams)

eggs • chopped onion (about 40 grams) • chopped tomato (about 120 grams) • chopped jalapeño pepper • Blended black beans • Queso fresco (fresh Mexican cheese) • Chorizo sausage • corn tortillas