Pintos — Xicotepec de Juárez, Sierra de Puebla

Ingredients

• 340 g (¾ lb / 1½ cups) prepared corn tortilla masa
• 3 tablespoons softened lard
• 1 teaspoon sea salt, or to taste
• ¾ cup frijoles negros de olla (whole cooked black beans, Phaseolus vulgaris), drained
• 1¼ cups salsa de jitomate Sierra de Puebla style, kept at a simmer
• 6 tablespoons finely chopped white onion (Allium cepa)
• ¾ cup finely grated queso añejo or Romano cheese

Method

1. 1
   Combine the masa, lard, and salt in a bowl. Work together until the fat is evenly incorporated and the dough is smooth and pliable.
2. 2
   Fold the whole black beans through the dough carefully, distributing them without breaking their skins.
3. 3
   Divide into 12 equal balls. Using a tortilla press or your palms, flatten each into a round approximately 9 cm (3½ inches) across and noticeably thicker than a standard tortilla.
4. 4
   Heat an ungreased comal or heavy cast-iron griddle over medium heat — around 160–175 °C (320–350 °F). Cook each pinto 5 minutes per side until the surface turns opaque and shows light golden-brown patches.
5. 5
   While each pinto is still hot, use your fingers to pinch and press a small raised ridge around the circumference, forming a shallow rim.
6. 6
   Dip each rimmed pinto briefly into the hot simmering salsa, then set on a warm plate. Spoon additional salsa into the centre, scatter with chopped onion, and finish with grated cheese.
7. 7
   Serve at once.