Carnitas Plate, Corn Tortillas, Pico de Gallo and Savory Black Beans

Ingredients

• 2 cup Masa Harina (Instant corn masa flour, not cornmeal)
• 1.5 cup Warm Water (Plus more as needed, up to 1.75 cups total)
• 0.5 tsp Salt (Fine sea salt is recommended)

Instructions

1. 1

   Prepare the Masa Dough

   • In a large bowl, whisk together the masa harina and salt to combine.
   • Gradually pour in 1.5 cups of warm water while mixing with your hands. Continue to mix until a shaggy dough forms.
   • Knead the dough in the bowl for 3-5 minutes. The final texture should be smooth, firm, and springy, similar to soft play-doh. If it's crumbly, add more water, 1 tablespoon at a time. If it's too sticky, add a little more masa harina.
   • Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
2. 2

   Portion and Shape the Dough

   • After resting, divide the dough into 16 equal portions. For consistency, you can use a kitchen scale (each ball should be about 35-40g).
   • Roll each portion between your palms to form a smooth, crack-free ball.
   • Keep the dough balls covered with the damp towel to prevent them from drying out as you work.
3. 3

   Press the Tortillas

   • Heat a comal or a large cast-iron skillet over medium-high heat. It's ready when a drop of water sizzles and evaporates instantly.
   • Cut a zip-top plastic bag into two squares. Open your tortilla press and place one square on the bottom plate.
   • Place a dough ball in the center, cover it with the second plastic square, and close the press. Press down firmly but gently to form a 5-6 inch tortilla.
   • If you don't have a press, place the dough ball between the plastic sheets and press it flat with the bottom of a heavy skillet or a pie plate.
4. 4

   Cook the Tortillas

   • Carefully peel the top plastic off the tortilla, then flip it onto your hand and peel off the bottom plastic.
   • Lay the tortilla on the hot comal. Cook for about 45-60 seconds, until the edges begin to dry and it releases easily from the surface.
   • Flip the tortilla and cook for another 60-90 seconds on the second side, until you see brown spots.
   • Flip it a final time and cook for 10-20 seconds. The tortilla should puff up in the middle. Gently press the center with a spatula to encourage puffing.
   • Repeat with the remaining dough balls, adjusting the heat as needed to prevent burning.
5. 5

   Keep Warm and Serve

   • As each tortilla is cooked, transfer it to a tortilla warmer or a plate lined with a clean kitchen towel.
   • Keep the tortillas covered to trap the steam, which makes them soft and pliable.
   • Serve warm with your favorite fillings.

Ingredients

• 5 pcs Roma Tomatoes (medium, firm and ripe)
• 1 pcs White Onion (medium, finely diced)
• 1 pcs Jalapeño (finely minced)
• 0.5 cup Cilantro (fresh, loosely packed and chopped)
• 2 tbsp Lime Juice (freshly squeezed, from 1 large lime)
• 0.75 tsp Salt (or to taste)

Instructions

1. 1

   Prepare the Vegetables (10 minutes)

   • Wash all produce thoroughly. Core the Roma tomatoes and scoop out the seeds and excess pulp to prevent a watery salsa. Dice the tomato flesh into a small, uniform 1/4-inch dice.
   • Peel the white onion and dice it to a similar 1/4-inch size.
   • For medium heat, slice the jalapeño in half lengthwise, remove the seeds and white membrane, then mince finely. For more heat, leave some seeds in.
   • Roughly chop the fresh cilantro, including the tender stems which contain a lot of flavor.
2. 2

   Combine and Season (2 minutes)

   • In a medium non-reactive bowl (glass or stainless steel), combine the diced tomatoes, onion, minced jalapeño, and chopped cilantro.
   • Pour the fresh lime juice over the mixture.
   • Sprinkle with the salt and gently stir with a spoon until all the ingredients are evenly distributed.
3. 3

   Rest and Serve (15+ minutes)

   • Cover the bowl and let the pico de gallo rest for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. This crucial step allows the flavors to meld and deepen.
   • Before serving, give it one last gentle stir. Taste and adjust the salt or lime juice if necessary.
   • Serve fresh with tortilla chips, or as a topping for tacos, burritos, grilled chicken, or fish.

Ingredients

• 2 tbsp Olive Oil
• 1 medium Yellow Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1.5 tsp Ground Cumin
• 1 tsp Chili Powder (mild or medium)
• 0.5 tsp Smoked Paprika
• 0.5 tsp Dried Oregano (preferably Mexican oregano)
• 2 cans Black Beans (15-ounce cans, rinsed and drained)
• 1 cup Vegetable Broth (or water)
• 1 leaf Bay Leaf (optional, for deeper flavor)
• 0.75 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tbsp Lime Juice (freshly squeezed)
• 0.25 cup Cilantro (freshly chopped, for garnish)

Instructions

1. 1

   Sauté Aromatics

   • Heat the olive oil in a medium saucepan or Dutch oven over medium heat.
   • Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   • Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom Spices

   • Add the ground cumin, chili powder, smoked paprika, and dried oregano to the pot.
   • Stir constantly for about 60 seconds until the spices are fragrant. This step, known as 'blooming', enhances their flavor.
3. 3

   Simmer the Beans

   • Pour in the rinsed and drained black beans, vegetable broth, salt, pepper, and the optional bay leaf.
   • Stir well to combine and bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the pot, and let it cook for 20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld.
4. 4