Greens and black bean tacos in guajillo red chile sauce

Pull the stem ends off the guajillo chilies, open them and shake out all the seeds and any seed pod.

Toast the chilies in oil in a large saucepan, turning, until they change color and smell toasty. Keep the oil in the pan.

Cover the chilies with hot tap water in a bowl, weight with a plate to keep them submerged, and rehydrate 20 to 30 minutes until very supple.

Blend the chilies with about two-thirds cup of the soaking liquid, raw garlic, a little black pepper and crushed Mexican oregano until smooth.

Heat the chili-toasting pan with its oil over medium-high. Press the puree through a medium mesh sieve into the pan all at once and cook 4 or 5 minutes, until reduced to the consistency of tomato paste.

Add three-quarters of a cup of water, turn the heat way down and simmer a few minutes.

Cut the chard stems crosswise into small pieces and the leaves crosswise into about half-inch pieces.

Season the sauce with about a teaspoon of salt and about half a teaspoon of sugar.

Add the drained black beans, then the chard stems, then the sliced leaves; cook a few minutes until the greens wilt into the sauce.

Serve in tacos sprinkled with a little fresh cheese.