Frijoles con salsa macha

This recipe was designed exclusively for our Primary Beans x Tamoa collaboration by Bolita founder, Emmanuel Galván. Salsa macha is a toasty, nutty, spicy condiment with roots in Veracruz and Oaxaca, and we're so delighted we get to feature Emmanuel’s version, sold across the Bay Area, in this recipe.

Which beans to use? Emmanuel recommends bold beans like Ayocote Morado. Take 'em from dried to cooked with our guide!

Print recipe here

What you’ll need

The beans

• 1 lb Ayocote Arcoíris beans
• 1 leek, halved lengthwise
• 2 garlic cloves, peeled
• 1 white onion, halved lengthwise
• Olive oil
• 1 dried pasilla chile

Salsa macha

• 1-1⁄2 cups grapeseed oil or other neutral oil
• 6 large garlic cloves, finely minced
• 1⁄4 cup sesame seeds
• 1⁄4 cup pepitas
• 8 dried chiles de árbol, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 1 tbsp apple cider vinegar
• 1 tbsp piloncillo sugar, grated
• 1 tsp salt, plus more to taste

For serving

• Full-fat sour cream
• Cilantro, finely chopped

Steps

Prepare the beans: Combine leek, garlic, white onion, and 1 tbsp olive oil in the cooking vessel of your choice. Cook until lightly browned, about 6-8 minutes. Add chile and toast for about 1 minute and then add beans. Cover with water and cook according to the Primary Beans cooking guide. Once tender, remove aromatics and set aside.

Toast the ingredients: Tear or cut chiles into 1-inch pieces, keeping varieties separate. Cook oil, garlic, sesame seeds and pepitas in a large saucepan over medium heat until garlic is just starting to get color, about 4 minutes. Remove from oil using a slotted spoon. Add chiles de árbol to oil and cook just until slightly puffed and darkened, 3-4 minutes. Remove from oil using a slotted spoon. Add ancho and pasilla chiles to oil and cook just until slightly puffed and darkened, 1-2 minutes. Remove from oil using a slotted spoon. Turn off heat and (while still hot) add apple cider vinegar, piloncillo sugar, and salt. Stir to prevent sugar from burning and to evaporate vinegar.

Make the salsa macha: Make the salsa macha: Transfer reserved chiles and seeds to a food processor and pulse until coarsely chopped. Once oil mixture is cool, while food processor is running, add oil in a steady stream and purée until all ingredients are finely chopped, about 1 minute. Season with salt and transfer to a container.

Serve and enjoy: Serve brothy beans in a bowl, and top with sour cream, a generous drizzle of salsa macha, and a sprinkle of cilantro.

Check out the other recipe created for the Primary Beans x Tamoa collaboration: Tamales de frijol, calabaza, y epazote.