Salsa de Molcajete and Black Beans

Hi Friends, it is Taco Tuesday! So to celebrate I made salsa de molcajete and refried black bean tacos. Using a molcajete (a large mortar and pestle made from volcanic stone used to prepare Mexican food) to make salsa is not the easiest way but it makes the best, most flavorful salsa. The grinding action releases the oils in the foods, giving the salsa more flavor and depth. You can find a molcajete at many different retailers, I found mine while visiting Algodones, Mexico.

Salsa de Molcajete:

molcajete
stewed tomatoes- one can
anahiem peppers- 3-5
garlic cloves- 3-4
whole cumin seeds- 1/2 teaspoon
cilantro

First step, fry all sides of the anahiem peppers, allow to cool and remove skin. Set aside.

Next step, using the "mano" press and twist the food to break it down. First add cumin seeds and grind until they turn into powder, then add garlic cloves and grind until they become a paste.

Remove paste and place into bowl.

Next, remove stems of peppers and grind the peppers, one at a time. Add mashed peppers to garlic paste.

Next, grind tomatoes (smaller amounts are easier to work with) Add mashed tomatoes to bowl.

Add fresh chopped cilantro and salt and pepper to taste.

Stir all ingredients together until fully incorporated and refrigerate.

Refried Black Beans:

dried black beans- 1 lbs
olive oil- 2 tablespoons
garlic clove
cotija (Mexican cheese)
cilantro

First step, rinse and soak beans for at least an hour. (longer soaking equals less cook time)

Cook beans on medium heat until tender.

Next, in frying pan heat oil and slowly add black beans, mashing them as you go.

Lastly, add minced garlic clove, salt and pepper to taste.

To serve, add cotija and cilantro to beans.

To go with the salsa and beans, I cooked fresh flour tortillas, sliced limes, red onions and avacado.

I hope you had a great Tuesday! If you have any questions or molcajete recipes, please share!