Name: Veracruz chilahuates
Prep time: 70 min
Cook time: 30 min
Yield: 7
Cuisine: Mexicana
Ingredients: 1/2 kilos black beans, stew with its juice; 2 1/2 kilos dough, corn; 1/2 cups sesame seeds, toasted; 1/2 kilos chayote, diced; lard, necessary amount; salt, to taste; 3 leaves tapioca; 3 liters water

Preparation

40 mins

30 mins

In a saucepan, add oil (3 to 5 tablespoons) and wait until it's hot, add the beans without broth, fry, and add the chayotes, sesame seeds (whole or ground), add the bean broth (1 cup) and let them boil until the chayotes are cooked but not too much or they will turn to mush. Add enough salt to season the chayotes and beans. Add the green onion and the ground piquín chili (mixed with a little bean broth for better integration), stir and turn off the heat. Remember that these are beans, and if you don't stir them enough, they will burn. Adjust the seasoning and add what you think is necessary.