Oniona piece, plus additional onion for garnish~2 largeest.
Garlic cloves2
Black pepperto taste~½ tspest.
Allspice berriesto taste~½ tspest.
Tomatoes500 g
Serrano chiles4
Cilantrofresh, for garnish~¼ cupsest.
Saltto taste~2 tspest.
Lardfor cooking soybeans~3 tbspest.
Waterfor cooking soybeans and sauce~3 cupsest.
Steps
1
Remove stems from the guajillo and pulla chiles and shake out seeds. Gently toast the dried chiles on a griddle or over flame to enhance flavor.
2
Place tomatoes, serrano chiles, garlic, and onion on a griddle to char. Once roasted, transfer to a blender with a pinch of salt and water, blend until smooth to make the red sauce.
3
In a mortar, grind black pepper and allspice berries together with a pinch of salt. Set aside.
4
Bring water to a boil in a pot, add soybeans, onion, and salt. Let simmer until soybeans are partially softened.
5
Heat lard in a pan, add sliced onion and cook until partially softened. Add the drained soybeans with additional salt and continue frying.
6
Grind the toasted dried chiles in a mortar with a little water. Add this chile mixture to the fried soybeans.
7
Pour the prepared red sauce into the soybeans. Add the ground pepper and allspice mixture. Simmer everything together until flavors meld and the dish reaches a rich red color.
8
Once the soybean mixture is ready, serve in warm tortillas to make tacos. Garnish with diced onion, fresh cilantro, and extra red sauce. Serve immediately.
PrimedTableBETA
