Rajas con queso with frijoles de la olla and corn-flour tortillas

Pick over the beans for broken beans and stones, then rinse them in a fine mesh strainer.

Put the beans in the pressure cooker with two garlic cloves, a jalapeño, a quarter of the onion, salt, black pepper, oregano and cumin. Cover with water to the max line, about 10 cups.

Close the cooker and pressure cook on high for 50 minutes.

For the tortillas, mix the corn masa, flour, salt and baking powder, then crumble in the shortening by hand.

Pour in the hot water slowly, working it in and adding more where there are dry spots, until the dough is hydrated but not sticky.

Knead a couple of minutes until soft, shape into a ball, cover with a damp kitchen towel and rest.

Roast the poblano and hatch peppers all around, then seal them in a container or ziplock bag to sweat.

Char the roma tomatoes, a quarter onion and the serranos or jalapeños all around, then transfer to the blender cup.

Add two garlic cloves, the cumin, chicken bouillon or salt and the water, and blend smooth.

Peel the poblanos, remove the stems and seeds, cut them open and slice into strips, then across into halves.

Heat a little oil in a pan over medium heat and cook the sliced half onion a couple of minutes.

Add the pepper strips, season with salt and cook another two or three minutes.

Add the salsa, rinse the blender cup out with a little water into the pan, and bring to a simmer. Taste for salt.

Simmer three minutes until reduced, then add the cubed cheese, turn off the heat and cover until it melts.

Divide the tortilla dough into 50 gram balls and press each between the halves of a ziplock bag in a tortilla press.

Cook each tortilla on the comal 25 seconds, flip and cook 30 seconds, then flip again and press the centre so it puffs. Keep them in a kitchen towel.

Serve the beans with some of their broth alongside the rajas con queso and the tortillas.