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1
To cook the beans, in a large pot, simmer the beans, garlic, 1/2 onion, and the 6 1/2 cups water over medium-low heat, partially covered, until the beans are almost falling apart, 2 to 4 hours.
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2
Add water as necessary during cooking so the mixture doesnt dry out.
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3
After the beans are cooked, drain the bean liquid into a saucepan and return the beans to the large pot.
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4
Over medium heat, reduce the liquid until it is thickened (not too much liquid will be left), about 10 minutes; reserve.
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5
Meanwhile, cut the remaining 1/2 onion into 1/4-inch dice.
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6
In a skillet, heat the oil over medium-high heat and saute the diced onion until it begins to caramelize, about 5 minutes.
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7
Add the garlic and saute for 30 seconds (dont let the garlic burn); set aside.
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8
Into the pot of cooked beans, stir in the sauteed onion and garlic, chiles, tomatoes, tomato paste, chipotle puree, smoked salt, oregano, cilantro, and the thickened bean juice, and cook over medium heat for 20 minutes.
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9
Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
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10
To serve, lay the tortillas side by side, open face and overlapping on a platter.
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11
Divide the filling equally between the tortillas and top with salsa and jerky strips.
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12
Grab, fold, and eat right away.
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13
Or build your own taco: lay a tortilla, open face, in one hand.
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14
Spoon on some filling, top with salsa and jerky strips, and eat right away.
