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To make Salsa Fresca: Mix all the ingredients together and let stand at least half an hour before serving.
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Use within 24 hrs.
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1.
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Sort through the beans and throw away any stones.
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Rinse well.
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Soak overnight.
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2.
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Toast the cumin seeds, cayenne, paprika, and oregano lightly in a large dry skillet over a medium flame.
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Don't let them burn.
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Remove and set aside.
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3.
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Remove the stem, seeds, and veins from the pasilla chile and grind the chile to a pwdr in a spice grinder or possibly blender.
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4.
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Heat the oil in the same skillet and saute/fry the onion till softened.
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Add in 1 tsp.
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salt and the chipotle chile, grnd pasilla chile, toasted spices, garlic, tomatoes, and bell pepper and cook together for about 15 min.
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5.
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Drain the beans and place them in a large pot.
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Add in the contents of the skillet and the bay leaf.
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Add in water to cover by 2 to 3 inches.
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Bring to a boil, reduce the heat, and simmer till the beans are soft, 1 1/2 to 3 hrs.
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6.
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When the beans are cooked, season to taste with salt.
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Grill the steak, cut it into cubes, and stir into the beans along with the cilantro.
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Serve in bowls, garnishing each serving with a Tbsp.
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of salsa fresca and a Tbsp.
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of grated cheese.
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Donna Nordin, Contemporary Southwest Cookbook
