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1
Place beans in heavy large pot.
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2
Add enough cold water to cover by 2 inches.
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3
Add 1/2 cup onion, epazote, lard, garlic, and aniseed; bring to boil over high heat.
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4
Reduce heat to low, cover, and simmer until beans are just tender, adding more boiling water by cupfuls if less than 1 inch of water covers beans, and stirring occasionally, about 1 hour (beans should have soupy consistency).
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5
Season beans generously with salt; continue to simmer until very tender, about 15 minutes longer.
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6
(Can be made 2 days ahead.
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7
Cool slightly, cover, and chill.
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8
Rewarm beans before continuing.)
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9
Drain beans, reserving bean cooking liquid.
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10
Place 3 cups beans (about half) and 1 1/2 cups bean cooking liquid in blender.
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11
Puree until smooth.
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12
Transfer sauce to large saucepan.
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13
Repeat with remaining beans and bean cooking liquid (supplementing with water if necessary).
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14
Season sauce with salt and pepper.
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15
Bring sauce to simmer; reduce heat and keep warm over low heat.
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16
Heat oil in heavy medium skillet over medium heat.
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17
Add 1 tortilla and heat 20 seconds.
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18
Using tongs, turn tortilla over and cook until beginning to bubble and soften, about 20 seconds longer.
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19
Dip tortilla into warm bean sauce to coat.
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20
Place tortilla on plate; fold into quarters.
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21
Repeat with remaining tortillas and sauce, arranging 3 folded tortillas in center of each of 6 plates.
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22
Spoon additional bean sauce over.
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23
Top with cheese, remaining 1/2 cup onion, cilantro, and crema, then pickled jalapeno chile half.
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24
*Cultured Mexican cream with a slightly nutty flavor and consistency of thin sour cream.
