Empalmes Regiomontanos with Black Beans | Mexican Street Food
(0)
15 min
Quick
Sezamo
Empalmes regiomontanos sunt o legendă a gastronomiei stradale din Nuevo León, Mexic. Două tortillas unse cu untură bogată, umplute cu fasole neagră prăjită și pastă aromată de roșii, rumenite pe plită până devin aurii și crocante.
Preparation method
Preparing the bean filling and salsa
Finely chop half of the yellow onion and 2 garlic cloves. In a large pan, melt 25 g of pork lard and sauté the onion and garlic for 2-3 minutes until translucent.
Add the drained black beans to the onion, along with the ground cumin, half of the dried oregano, salt, and ground black pepper. Mash the beans directly in the pan with a fork or a potato masher until you get a thick, smooth paste (frijoles refritos). Cook for another 4-5 minutes over medium heat, then set aside.
For the traditional sauce, finely chop the fresh tomatoes, the rest of the yellow onion, 1 garlic clove, and the jalapeño pepper. Sauté them in a small pan with 5 g of pork lard, the remaining dried oregano, salt, and pepper for 5-6 minutes, until the sauce reduces and thickens.
Chef's tip
The authentic secret from Nuevo León is using quality pork lard on the outside of the tortilla, which gives it that unmistakable crispy texture and rich flavor.
You can also add a few thin slices of pickled jalapeño pepper or hot salsa to the filling according to taste.
15 min
Under an hour
