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Ingredients
0 servings
1 cuppinto beans
dry
6 cupswater
4guajillo chile pods
or new mexico
2Morita peppers in adobo
or Chipotles sauce
0.13yellow onion
1clove garlic
2 tspsalt
1 tspblack pepper
½ tsporegano
corn tortillas
queso fresco
Lettuce
garnish
Avocado
garnish
mexican crema
agria garnish
garlic red pepper sauce
creamy, for garnish
1 Tbspcooking oil
1 bunchcilantro
Instructions
Step 1
Add dry beans, garlic, onion, and water to instant pot. Cook for 45mins.
Step 2
Lightly toast chile pods, then add to (cooked) beans in pot. Allow to soak for approx 5mins.
Step 3
Transfer beans, and all contents of instant pot into blender. Add black pepper, oregano and salt, blend until smooth.
Step 4
Heat large pan with oil, add bean sauce, bring to simmer for 5mins to slightly thicken. Remove from heat.
Step 5
Heat comal or flat pan with oil. Lightly fry tortillas on both sides, until they begin to blister. Set aside.
Step 6
Crumble queso into bowl.
Notes
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