Black bean tacos
1 pound dried black beans
bay leaves
1 tablespoon epazote
3 serranos, minced
shredded Monterrey Jack cheese
cilantro
corn tortillas
Cover beans with at least 3 inches cold water in a heavy bottom pot and bring to a boil for 5 minutes. Turn off heat and let stand, covered, for an hour. Bring back to a simmer, add some bay leaves and the epazote and simmer until tender. (30 minutes for me but I get “fresh” local dried beans which cook faster). Drain the beans reserving 1 cup of the cooking liquid and add that back to the pot along with just enough olive oil to allow you to mash them to your desired texture. Add 3 minced fresh serranos and a handful of chopped fresh cilantro. (Sauteed garlic would be a dandy addition)
Place a dollop into a corn tortilla and gently fold in half. Fry in a cast iron skilled in preheated olive oil until golden brown on both sides. Top with cheese, avocado and fresh tomatoes.