Every meal at Bushwick tortilleria Sobre Masa must begin with a basket of chips and guacamole. Chef-owners Diana Montano Wangeman and her husband, Zack, are humble about the only appetizer on the menu, but what a start it is. The chips are freshly fried, made in-house in the same kitchen where you can watch the team nixtamalize, mill and knead heritage Mexican corn into beautiful, soft tortillas. Order them with a side of Oaxacan-style frijoles (served with queso fresco), a favorite of the Montano Wangemans, then try your hand at making them at home.
Black Beans
Ingredients
- 1lb black beans
- 6 garlic cloves
- 10 dried avocado leaves
- 3 ea dried arbol chiles
- 1/4 cup olive oil or lard
Instructions
- Soak black beans overnight. The next day, strain out beans and add to a 4 quart pot. Add water until it's 4" above the beans. Boil for about 90 minutes or until tender.
- In a second 4 quart pot add the olive oil. On medium heat add the garlic until golden brown. Add the avocado leaves and arbol chiles and stir until the leaves and chiles darken and become aromatic.
- Add the black beans with the cooking liquid to the oil. Reduce to a simmer and simmer for 5 minutes.
- Season with salt and blend until smooth.
Humble and delicious - Sobre Masa's Oaxacan-style black beans © Melissa Hom/Sobre Masa
Sobre Masa chefs-owners Zack Wangeman and Diana Montano Wangeman
© Adam Friedlander/Sobre Masa
Hero image: Sobre Masa's Oaxacan-style black beans
© Melissa Hom/Sobre Masa
© Melissa Hom/Sobre Masa
