Ian Lai
urban agriculture consulting
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  • Corn flour
  • Water
  • Ancho chile puree
  • Salt



Gradually mix corn flour and salt with water

Knead to form a soft even dough called “masa”

Add ancho chile paste into dough adjusting consistency with more corn flour

Make thick “tortillias” with the dough

Par cook on a hot pan

Cool and pinch edges to form a low rim

Pass through hot oil and finish cooking in pan

Spoon in refried beans and top with shredded rockfish

Finish with cilantro


Refried Beans

    Over medium heat cook 1 cup black turtle beans with ½ an onion, a clove of garlic and 1 red chile until the beans are tender

    Skim often to remove impurities

    Drain cooking liquid and reserve

    Mash beans with the back of a spoon adding cooking liquid if necessary

    Season with salt


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