This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the videos.
Ingredients
1/2 cup lard (see Cooks' note)
4 cups cooked black beans
1 cup vegetable stock or broth or water
1/4 cup finely grated Queso Fresco
2 cups tortilla chips
Directions
In a heavy 10- to 12-inch skillet over moderate heat, heat the lard. Gradually add the cooked beans and broth as necessary and use a bean or potato masher to gently mash them, lowering the heat if necessary to prevent scorching. Using a spatula or a flat wooden spoon, continue stirring and scraping the sides of the skillet until the beans dry out slightly and have cooked down to a paste. The beans should be moist and shiny.
Serve the beans on a platter and garnish with the Queso Fresco and tortilla chips.
