Tacos Al Vapor De Frijol / Steamed Bean Tacos

• 12 corn tortillas
• 3 cups beans, whole
• 1 ancho chili
• 12 lb oaxaca cheese or 12 lb other melting cheese
• 12 cabbage, chopped
• 1 (8 ounce) can salsa, taquera
• oil (for frying)
• aluminum foil

1. Fry the ancho chile in enough hot oil, and blend it in a blender.
2. In a medium saucepan, heat enough oil (or lard) to almost cover the bottom of the pan, and add the beans to re-fry them, add the cheese and the chile.
3. Mash them with a potato masher, and stir constantly to prevent from burning.
4. Turn the heat off, when the beans are creamy and have boiled.
5. In each tortilla (previously softened in a microwave, to prevent the bottoms from breaking), add a tablespoon, or you desired amount, of beans, and fold them in half.
6. Cut aluminum squares, big enough to hold 3-4 tacos.
7. Wrap them, and put them in a "tamales" pot, or put a bowl, face-down, on the bottom of the pot, so that tacos don't get wet.
8. Put enough water in the bottom, being careful not to get the tacos wet (again!).
9. Turn on the heat (low-medium) for about 15-20 minutes.
10. Serve them with the chopped cabbage and the salsa.

corn tortillas, beans, ancho chili, oaxaca cheese, cabbage, salsa, oil, aluminum foil

Taken from www.food.com/recipe/tacos-al-vapor-de-frijol-steamed-bean-tacos-262680 (may not work)