In a large pot, bring 8 cups of water (about 2 liters), 1 cup of pinto beans (about 200 grams), 1 teaspoon salt, and 1 teaspoon oil to a boil over medium heat. Cook for 2 hours. Once the beans are tender, add the epazote, cover, and let rest.

While the beans are cooking, prepare the salsa. In a pot, cook the red tomatoes in enough water for 20 minutes. Then add the chiles, tomatillo, and garlic. Boil for 3 more minutes, cover, and let rest for about 30 minutes.

Once the chiles and tomatoes have cooled, make the salsa. Place them in a blender, add 1 teaspoon salt, and pulse just 3 times so the salsa stays chunky.

When the beans and salsa are ready, fry the cecina. In a large skillet, heat 2 teaspoons oil and fry the cecina steaks for 4 to 5 minutes per side, or until fully cooked.

Serve with corn or flour tortillas. Enjoy!