For the bean dip:
Baked tortilla chips (recipe follows)
2 dried chipotle meco chiles, seeds and stems removed
2 teaspoons lard or canola oil
2 cloves garlic, peeled
1/4 medium onion
2 cups cooked black beans, with about 3/4 cup bean broth
1/8 teaspoon black pepper
1/2 teaspoon ground cumin
Salt
1 large chipotle en adobo from a can, with seeds
For the baked tortilla chips:
6 to 12 corn tortillas
Salt, optional
Make the bean dip: Prepare the tortilla chips, if you haven't already.
Heat a comal or nonstick skillet to medium-low heat and when hot, toast the chipotle meco chiles lightly, until they release a spicy aroma, 5 to 10 seconds per side. Place in a bowl of warm water and let soften, 15 to 20 minutes. Strain and reserve about 1/2 cup of the chile water. Set aside.
Heat the oil or lard in a medium saucepan over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until dark golden and blistered on all sides, about 3 minutes.
Add the beans and broth in one quick pour. Stir in the black pepper, cumin, and a pinch of salt. Bring to a boil, then lower the heat, cover, and simmer for 5 minutes to let the flavors meld. Let cool to room temperature.
Pour the cooled bean mixture, chipotle, soaked chiles, and the reserved chile water into a blender jar and blend until smooth. Taste for more salt or cumin if desired.
To serve, pour the bean dip into a bowl and serve with the chips.
Make the tortilla chips: Preheat the oven to 425°F. Stack 6 tortillas into a pile and use a large sharp knife to carefully cut the whole stack into 8 even triangles. Spread in an even layer on a baking sheet. (If you have two baking sheets, cut the remaining six tortillas and bake both sheets at the same time.)
Cook, rotating the baking sheets halfway through baking, until golden brown and crispy, 10 to 15 minutes. Season with salt if desired immediately after taking them out of the oven, then serve.
Recipe Notes
- The dish is very spicy, because that's how I like things. Feel free to use less chipotle or remove the seeds to reduce the heat.
- I usually don't add salt to the tortilla chips, but you can if you want more punch.
- You can substitute 1 1/2 cans of black beans and scant 3/4 cup water for leftover stovetop beans and their accompanying bean broth.
Reprinted with permission from Eat Mexico: Recipes from Mexico City's Streets, Markets & Fondas by Lesley Tellez, copyright (c) 2015. Published by Kyle Books.