Mexican cuisine · Salads & Mezze

Frijoles Maneados

Bean purée from Sonora whipped with milk, ancho chile and plenty of cheese into a silky, stretchy cream.

Ingredients · for 4 servings

• 500 g black beans (canned)
• 2 dried ancho chiles
• 1 white onion
• 2 cloves garlic
• 200 ml milk
• 200 g cheese (Oaxaca-style, or young Gouda + mozzarella)
• 3 tbsp butter
• 1 tsp dried oregano
• Salt, pepper
• 8 corn tortillas

Instructions

1. Slit the ancho chiles open, seed them and toast in a dry pan for 30 sec. per side, until fragrant, then soak in hot water for 15 min.
2. Finely dice the onion and garlic and fry in the butter over medium heat for 6–7 min., until the onion is soft and lightly browned.
3. Purée the drained beans in a blender with the soaked chiles, the crumbled oregano and 100 ml of the milk until smooth.
4. Add the purée to the onion and garlic in the pan and reduce over medium heat for 10–12 min., stirring constantly, until it pulls away from the bottom of the pan.
5. Stir in the remaining milk little by little, add the grated cheese and keep stirring until a glossy, thick cream forms that pulls into strings; season with salt and pepper.
6. Pour the cream into a warmed bowl and serve immediately with the corn tortillas, warmed in the pan, for dipping.