Xonequi

I love masa harina but making tortillas is hard for me. I can make quesadillas, empanada-style, alot easier. But lately I've been doing things like polenta made with masa, tamale pie - chili with a masa-based top crust, and something I'm calling mishmash which is basically garlic/onion/spices/mushrooms, masa, liquid, then black beans. The classy option, though, is Xonequi, basically black bean soup with masa harina dumplings cooked in it at the end. It's so good. Recipe is from Diana Kennedy's My Mexico. So garlic, onion, cumin, coriander, ground chipotle, black beans; masa, warm water, ground chile, chopped onion, evoo, make balls, simmer about 15min at end of soup cooking.

 

Here's a version with fresh favas added