Gorditas infladas de frijol with salsa negra

Fry the garlic, then the chipotle meco chilies, in medium-hot oil until the chilies puff and are almost black.

Move the chilies into water to soak until softened.

Scoop the chilies into a blender with some of the soaking liquid and blend to a smooth puree with the garlic.

Pour the puree into hot oil, add a chunk of piloncillo and salt, and cook until thick.

Mix stiff fresh yellow-corn masa with boiled, drained, pureed black beans until completely smooth, with no masa separate from the beans; add a little salt.

Press out in a tortilla press a little thicker than a regular tortilla.

Fry in a pot of hot oil, constantly splashing hot oil over the top so it puffs.

Smear a good portion of salsa negra over the top.