Name: Tortillas in Black Bean Sauce
Yield: Makes 6 Servings
Ingredients: 1 pound dried black beans, rinsed; 1 cup chopped white onion; 4 large fresh epazote sprigs or marjoram sprigs; 2 tablespoons lard or corn oil; 2 large garlic cloves, halved; 1 1/4 teaspoons aniseed, ground or finely crushed in plastic bag or in mortar with pestle; 1/2 cup corn oil (for frying); 18 5- to 6-inch-diameter white corn tortillas; 1 1/2 cups crumbled queso fresco or feta cheese (about 6 ounces); 1/2 cup chopped fresh cilantro; 6 tablespoons crema mexicana or sour cream; 3 pickled jalapeño chiles, halved lengthwise

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