- 3 tablespoons vegetable oil
- 8 guajillo chiles (about 2 ounces), stemmed and seeded
- 2 cups boiling water
- 3 garlic cloves, chopped
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sugar
- 1 bunch of Tuscan kale, stems discarded and leaves cut into 1/2-inch-wide strips (about 8 cups)
- One 15-ounce can black beans, drained and rinsed
- 1/4 cup crumbled queso fresco or farmer cheese (1 ounce)
- 12 warm corn tortillas, for serving
How to make this recipe
- In a medium saucepan, heat the oil. Add the chiles in batches and toast over moderately high heat until pliable and fragrant, about 1 minute. Using tongs, transfer the chiles to a heatproof bowl and cover with the boiling water; set a plate on top to submerge the chiles. Let stand until softened, about 20 minutes. Reserve the saucepan and oil.
- Drain the chiles, reserving 2/3 cup of the soaking liquid. Transfer the chiles and their soaking liquid to a blender along with the garlic, oregano and pepper and puree until smooth. Strain the chile puree through a fine sieve. Reheat the oil in the saucepan. Add the chile puree and 3/4 cup of water and cook over moderate heat, stirring constantly, until slightly thickened, about 5 minutes. Season the chile sauce with salt and the sugar.
- Add the kale and black beans to the chile sauce and cook, stirring occasionally, until the kale is wilted and the beans are hot, about 5 minutes. Transfer to a wide bowl and sprinkle with the queso fresco. Serve with the warm tortillas.
The chile sauce can be prepared through Step 2 and refrigerated for up to 2 days.