Black Bean Soup

Bring a small saucepan of salted water to a boil. Peel and mince the garlic. Peel and dice the onion. Peel and dice the carrot. Trim, deseed, and mince the jalapeño. Zest and cut half the lime into wedges. Drain and rinse the black beans, then transfer half to a medium bowl and mash well using the back of a fork.

Place a large pot over medium-high heat with 1 tbsp olive oil. Once hot, add the minced garlic, diced onion, diced carrot, and ½ tsp salt. Cook until the onions soften, about 3 to 5 minutes. Add the Mexican oregano and as much of the chipotle morita powder as you’d like. Stir to combine and cook until fragrant, about 30 seconds.

Add the sherry vinegar to the pot with the vegetables and scrape up any browned bits from the bottom of the pot. Add the mashed black beans, whole black beans, ½ tsp salt, and 2 ½ cups water. Stir to combine and bring to a boil. Reduce heat to medium-low, cover, and simmer the black bean soup until you’re ready to serve.

In a medium bowl, combine the masa harina, just 1 tsp lime zest, ½ tsp salt, and ⅓ cup water. Using your hands, mix until a dough forms. Divide the dough into 6 portions and roll into balls. Add the masa balls to the simmering water and cook until they float, about 5 to 7 minutes. Gently drain the masa balls and divide between serving bowls.

In a small bowl, combine the sour cream, the juice of just half the lime, and a pinch of salt. Stir the lime crema.

Divide the black bean soup between the bowls with the masa balls. Drizzle with lime crema and top with as much or as little minced jalapeño and the remaining lime zest as you’d like. Serve with lime wedges. Enjoy!