If you don’t have time to cook your beans for refritos, for a better base, buy a Mexican brand of canned black beans like La Casteño, which have more flavor, or the Ranch brand, which have been cooked with jalapeños.

　　

Ingredients

makes 6 servings

　　2 (20-ounce) cans black beans (preferably a Mexican brand such as La Casteña), with liquid

　　10 cloves garlic, roasted (page 158)

　　4 Roma tomatoes, blackened (page 164)

　　2 tablespoons chipotle puree (page 153)

　　1/4 teaspoon cumin seed, toasted and ground (page 164)

　　Kosher salt

　　3 tablespoons vegetable oil, for refrying

　　2 tablespoons coarsely chopped fresh cilantro leaves

　　

Step 1

In a saucepan, add the beans, garlic, tomatoes, chipotle puree, cumin seed, and salt and bring to a boil over medium-high heat. Remove from the heat. In the jar of a blender, add the bean mixture and puree until very smooth.

　　

Step 2

To refry the bean puree, in a large, heavy nonstick skillet, heat the oil over medium-high heat. Add the puree and bring to a rapid boil, stirring constantly, until no steam rises from the beans and the liquid is evaporated. Decrease the heat to medium and cook, stirring constantly, until the beans are a thick, semisolid consistency and slightly crusted and browned, about 20 minutes. Stir in the cilantro and adjust the salt, if necessary. Note: If you want the beans extra-spicy and smoky, add up to 4 more tablespoons chipotle puree. For the most authentic refritos, substitute 3 tablespoons pork lard or duck fat for the vegetable oil.

　　Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.