Oaxacan Black Bean Bowl
Whenever I close my eyes and think of the Mercado 20 de Noviembre in Oaxaca City, I don’t just see the colors; I smell the smoke. It is the scent of the comal (flat griddle) at work—charring tomatoes, toasting dried chiles, and warming the air with a rustic, toasted perfume we call tatemado.
In Mexico, we don’t really do “fast-food bowls.” When we put beans, grains, and salsa together, it is a deliberate act of balance, much like the best Buddha bowls found across various cuisines. This Tazón Oaxaqueño (Oaxacan black bean bowl) is my tribute to the Central Valleys. It is a meal that respects the ingredients that have sustained my people for thousands of years, specifically black beans and the ancestral grain amaranth.
The Soul of the Bowl: Ancient Amaranth Grain Bowl
Most “Mexican-inspired” bowls you find in the States rely on plain white rice. While we love our rice in Mexico, I wanted to introduce you to huautli—what you likely know as amaranth. This tiny, ancient pseudo-grain was a staple of the Aztecs. When you bloom it alongside rice, it adds a nutty, “popping” texture that is purely magical. It transforms a simple base into a nutritionally complete amaranth grain bowl that is historically significant.
Mastering the Tatemado Technique
The secret to the deep flavor in this recipe isn’t a spice packet; it’s the tatemado technique. This involves dry-roasting your vegetables on a hot surface until the skins blister and blacken.
When you prepare the Oaxacan roasted corn—elote tatemado—you are unlocking a smoky sweetness that steamed corn simply cannot match. Charring the corn is a technique we also use in our Roasted Poblano and Corn Stuffed Chicken for a smoky finish. The same goes for the salsa. By roasting the tomatoes and the garlic in their skins, we create a complex, jammy base for our Guajillo chiles.
The Heart of the Chile: Authentic Guajillo Salsa Recipe
The Guajillo (gwah-HEE-yo) is the workhorse of the Oaxacan kitchen. It is smooth, shiny, and a deep burgundy color. When you toast these pods for this authentic guajillo salsa recipe, please remember the “press and release” method mi abuela taught me. Use a spatula to press the chile against the hot pan for just a few seconds until it smells fragrant. If you let it turn black, it will become bitter, and the salsa will be ruined. We want the sweetness of the sun-dried fruit, not the bitterness of the flame.
Epazote: The Secret Herb for Traditional Mexican Black Beans
If you have ever wondered why black beans in a Mexican home taste “different,” the answer is likely epazote (eh-pah-ZOH-teh). This herb grows wild throughout Mexico and is the essential partner for traditional Mexican black beans (frijoles negros). It has a pungent, almost medicinal scent that mellows during cooking into something earthy and bright. Beyond the flavor, it is famous in our kitchens for making beans much easier on the stomach.
If you love the depth of flavor in these frijoles, you might also enjoy our Auténtico Bean and Cheese Burritos. This Oaxacan black bean bowl is more than a quick lunch; it is a map of flavors that tells the story of Oaxaca. I hope when you take your first bite, you feel the warmth of the Oaxacan sun and the heritage of the comal. ¡Buen provecho!
Oaxacan Black Bean Bowl
Ingredients
Instructions
Place the soaked beans in a large pot with 4 cups of water, a slice of onion, and the epazote. Bring to a boil, then reduce heat and simmer until tender (about 45-60 minutes). Add salt only in the last 15 minutes of cooking.
In a medium pot, lightly toast the rice and amaranth in 1 tablespoon of oil for 2 minutes until fragrant. Add 2 cups of water and a pinch of salt. Bring to a boil, cover, reduce heat to low, and cook for 15-18 minutes. Let sit covered for 5 minutes before fluffing.
While grains and beans cook, prepare the salsa. Place tomatoes, unpeeled garlic, and the remaining onion slice on a dry skillet or comal over medium-high heat. Char (tatemado) until blackened in spots and softened. Peel the garlic once charred.
Toast the guajillo chiles on the dry skillet for 30 seconds per side, pressing down with a spatula until fragrant but not burnt. Soak in hot water for 10 minutes, then drain.
Blend the charred tomatoes, garlic, onion, and soaked chiles with a splash of water and salt until smooth. Set aside.
In a heavy skillet over high heat, add the corn kernels in a single layer with a touch of oil. Let them sit undisturbed for 2-3 minutes until a deep golden-brown char forms (elote tatemado). Stir and cook for 2 more minutes.
Assemble the bowls: Start with a base of the rice and amaranth blend. Top with a generous scoop of black beans and the charred corn.
Drizzle with the guajillo salsa and garnish with sliced radishes, cilantro, and a squeeze of fresh lime.