2 yellow or white onion
thickly sliced, divided
1 lb black beans
cleaned or 3 15oz cans black beans with juice
8 cloves garlic
peeled, divided
2 tsp Salt
1/2 cup vegetable oil
6 each avocado leaves (from Mexico)
or ½ tsp fennel seeds, toasted and ground and 2 bay leaves
14 oz Shredded beef
1 cup Iceberg lettuce
thinly sliced
1 cup Radishes
cut into matchsticks
3 Tbsp. Olive oil
1/2 tsp Salt
1/2 Red onion
thinly sliced
3 each Serrano chiles
seeded and thinly sliced
1/2 cup Cilantro
1/4 tsp Pepper
4 each Roma tomatoes
seeded and diced
Olive oil
2 cloves Garlic
1/2 lb Mushrooms
1 Guajillo Chile
seeded & thinly sliced
1/4 c White Onion
3 Jalapeno/Serrano
5 each Roma Tomatoes
1 tsp. Lime juice
3 cloves Garlic
1/3 cup Cilantro
1/2 tsp Salt
30 each fried corn tortilla shells
Avocado slices
Queso Fresco
Crème Fraiche
2 each Roma Tomatoes
1 cup Iceberg Lettuce
1/2 Onion
finely chopped
For the Beans
Rinse the beans and put in a pot with 2 quarts water, remove any beans that float to the top. Add the onion slices and 4 cloves of garlic. Bring to a boil, then reduce the heat to a simmer, partially cover and simmer for about 2 hours, stirring occasionally, until beans are tender. Keep the water level ½ inch above the beans. Add the salt and simmer for 10 to 15 minutes more. Allow to cool slightly, discard onion and garlic.
In a large heavy pot or dutch oven, heat the oil or lard over medium heat. Add the white onion slices and slowly fry until deep golden brown, about 20 minutes. Add the remaining 4 garlic cloves to the onions during the last five minutes.
Meanwhile, toast the avocado leaves by holding them briefly over a gas flame or pressing them down on a medium hot griddle for a few seconds. Crumble them into a blender jar, removing the stem, add the beans with their liquid in several batches and blend to a smooth puree. When the onions and garlic are done, remove them from the oil, pressing on them to leave as much of the oil in the pot as possible. Add the pureed beans to the oil in the pot and stir and fry over medium-low heat for about 15 minutes, until the beans are fairly thick and have a sheen.
For the Salpicon
Mix all the ingredients in a bowl and let rest for at least 20 minutes. Check for seasoning.
For the Champinones al Ajillo
Heat up the olive oil on a nonstick pan over medium heat. Sautee the mushrooms, add garlic and salt. Set aside
For the Salsa Molcajeteada
Char the tomatoes, white onion and jalapenos (or serranos). Cool and peel tomatoes.
Combine garlic and peppers in a molcajete or mortar, pound with pestle to form a paste. Add tomatoes and coarsely crush. Combine the tomato mixture, cilantro salt and lime juice in a small bowl.
To Serve
Salpicon: Spread the beans on fried tortillas, add the beef, lettuce and tomatoes and top with sliced avocado, cheese, Crème Fraiche and salsa
Champinones al Ajillo: Spread the beans on fried tortillas, add the sautéed mushrooms. Garnish with Queso Fresco, and any other garnishes.
Classic: Spread the beans on the fried tortilla. Add queso fresco, lettuce, tomato, onion, crema and avocado. Optional, finish with Salsa Molcajeteada.