I have learned a lot about traditional Mexican ingredients from Diana Kennedy’s book From My Mexican Kitchen. Although at times it can be very tedious and she often suffers from a xenocentric point of view I love the exhaustive information about traditional ingredients and styles in Mexican cooking. The book explains many techniques and although there aren’t a lot of recipes there are several great sections including one on antojitos (Mexican Tapas). I have been obsessed with the panucho method and pictures since I saw it; the idea is that you make some stewed beans and then stuff them in the middle of a tortilla, fry them up, and then top them with whatever you like.
Ms Kennedy recommended topping them with marinated onions which I also tried for the first time and loved! I couldn’t find any of her suggested ingredients so I marinated the onions in lime juice and a little orange juice for a couple hours. They were so good and added a lot of sweetness to the dish, I will make them in the future as a taco topping.
For the Yucatán style beans I cooked black beans in a crockpot with some salt and bay leaves. When they were done I sauteed a 1/4 cup of chopped onion, a Tablespoon of epazote, and a whole habanero. Then I took 3.5 cups of Black Beans and their broth, blended them, and then added them to spices and cooked until the texture of a paste was achieved, about 15 minutes.
Then it was onward to the the tortillas! I had fresh masa so all I had to do was roll pieces into a ball and then cook them on the stove over medium heat. You flip them once, just after the bottom starts to change color, again for the top side, and then flip it once more and if you are lucky it puffs up.
Then you flatten the tortilla back together and pan fry it!Then I covered them with vegan chorizo and the marinated onions.I also made some pico de gallo with the first tomatoes of the season. Hooray for the return of the tomato!