Absolutely — there’s nothing like a fresh pot of beans with homemade tortillas. Simple, nourishing, and deeply comforting — just like abuela used to make.
Here’s how to make both from scratch: a traditional pot of frijoles de la olla (beans from the pot) and soft, warm flour or corn tortillas.
🫘 Fresh Pot of Beans (Frijoles de la Olla)
🛒 Ingredients:
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2 cups dried pinto beans (or black beans or peruano)
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6–7 cups water
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1 small white onion, peeled and halved
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2–3 cloves garlic, peeled
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1–2 tablespoons lard, bacon fat, or neutral oil (optional)
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1–2 teaspoons salt (added after beans are soft)
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Optional: 1 bay leaf or a sprig of epazote for flavor
👩🍳 Instructions:
1. Sort and rinse beans:
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Rinse beans and remove any stones or broken ones.
2. Soak (optional but helpful):
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Soak overnight in water, or do a quick soak: boil beans for 5 minutes, then cover and let sit for 1 hour. Drain and proceed.
3. Cook:
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Add beans to a large pot with fresh water (6–7 cups).
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Add the onion, garlic, and optional bay leaf or epazote.
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Bring to a boil, then reduce to a gentle simmer.
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Simmer 1½ to 2½ hours, partially covered, until beans are tender. Stir occasionally and add water if needed.
4. Season:
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Once beans are soft, add salt and a spoonful of lard or oil for richness.
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Cook 10 more minutes, taste, and adjust salt.
📝 These are now ready to serve as-is, blend into refried beans, or use in tacos, soups, or enchiladas.
🌮 Homemade Tortillas
You can choose either corn or flour style:
🌽 Corn Tortillas (Tortillas de Maíz)
Ingredients:
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2 cups masa harina (like Maseca)
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1½ cups warm water
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½ teaspoon salt
Instructions:
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Mix masa harina, salt, and warm water until soft dough forms — not sticky, not dry.
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Let rest for 10 minutes.
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Divide into golf ball-sized pieces.
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Press using a tortilla press or between two sheets of plastic.
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Cook on a hot comal or dry skillet for ~45 seconds per side, flipping once or twice until puffed and cooked.
🫓 Flour Tortillas (Northern Style)
Ingredients:
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2 cups all-purpose flour
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1½ teaspoons baking powder
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½ teaspoon salt
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¼ cup lard or vegetable shortening
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¾ cup warm water
Instructions:
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Mix flour, salt, baking powder. Cut in lard until crumbly.
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Add warm water gradually, kneading into a soft dough.
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Let rest, covered, for 20–30 minutes.
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Divide into 8–10 balls, roll out thinly with a rolling pin.
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Cook on hot skillet until bubbles form and brown spots appear — about 30 seconds per side.
🥄 To Serve:
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Serve a bowl of beans with warm tortillas, a sprinkle of chopped onion and cilantro, a slice of avocado, and a spoonful of salsa.
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Add queso fresco, pickled jalapeños, or even a fried egg on top for a hearty meal.
