Beans and greens tacos in guajillo chile sauce with fresh cheese

Pull the stems off the guajillo chilies and open them so the seeds drop out.

Toast the chilies in a little hot oil in a pan, a couple of seconds a side, until a wisp of smoke rises and the inside lightens.

Rehydrate the chilies in hot tap water, about 20 minutes.

Put the 8 chilies in a blender with a little of their soaking liquid, 3 cloves garlic, about 1 tsp Mexican oregano and about 1/2 tsp black pepper.

Blend on high, then higher, 45 seconds to two or three minutes depending on the blender.

Strain the sauce through a medium-mesh strainer into the hot oiled pan with a sharp sizzle, pressing it through; discard about a tablespoon of skins.

Fry it down to the consistency of tomato paste, about 10 minutes.

Add about 3/4 cup water and simmer about 20 minutes.

Season with salt and a little pinch of sugar, to bring out the fruity flavour and balance the astringency, not to sweeten.

Stir in the lacinato kale (or other greens); raise the heat back to a boil.

Add a can of cooked beans; simmer to the kale doneness wanted, still a little crunchy here.

Spoon into warm corn tortillas and sprinkle with queso fresco.