Recipe Index

Ingredients

• 3 morita chiles, stems removed
• 1 medium tomato, halved
• 1 medium yellow onion, halved
• 10 garlic cloves, smashed
• 1 lb dried pinto beans
• 1 avocado leaf (optional)
• 1 Tbsp plus 2 tsp kosher salt, divided
• 8 oz bacon, coarsely chopped
• 1 medium red onion, thinly sliced
• 1 Tbsp sugar
• 1 cup plus 3 Tbsp distilled white vinegar
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 cup vegetable oil, plus more for frying fish
• 1 lb tuna steaks, patted dry, cut into 1-inch pieces
• 1/4 cup rice flour or cornstarch
• Microgreens or cilantro, warmed tortillas, and lime wedges (for serving)
• A deep-fry thermometer

Method

1. Toast the stemmed morita chiles in a medium Dutch oven over medium heat, turning occasionally, for about 2 minutes until fragrant, then add the halved tomato, halved yellow onion, smashed garlic cloves, dried pinto beans and avocado leaf if using, and pour in water to cover by at least 2 inches.
2. Bring the bean pot to the boil over high heat, lower the heat and simmer gently for 1 1/2 hours, topping up the water as needed to keep the beans submerged.
3. Stir 1 tablespoon of the kosher salt into the beans and cook them for 45 to 60 minutes more, until completely tender, then lift out and discard the avocado leaf and drain the beans through a sieve set over a bowl, keeping their cooking liquid.
4. While the beans simmer, cook the chopped bacon in a large cast-iron skillet over medium heat, stirring occasionally, for about 20 minutes until browned and very crisp; move the bacon to a small bowl with a slotted spoon and keep the skillet with its fat for the tuna.
5. Put the thinly sliced red onion in a small heatproof bowl, bring the sugar, 1 cup of the distilled white vinegar, 2 teaspoons of the kosher salt and 1/2 cup water to a simmer in a small saucepan, and pour the hot pickling liquid over the onion to pickle as it cools.
6. Return the drained beans and their solids to the pot with the crisped bacon, dried oregano, garlic powder, ground coriander, smoked paprika, 2 cups of the reserved bean cooking liquid and the remaining 3 tablespoons of distilled white vinegar, and blend the mixture with an immersion blender until smooth, seasoning with more salt if needed.
7. Heat the cup of vegetable oil in another medium Dutch oven fitted with a deep-fry thermometer until it reaches about 1/2 inch up the sides, stir the bean purée through the hot oil for about 3 minutes until homogeneous and emulsified, then take it off the heat and cover its surface directly with plastic wrap so no skin forms.
8. Season the tuna pieces with salt, toss them in a medium bowl with the rice flour or cornstarch until coated, and pour fresh vegetable oil into the reserved bacon-fat skillet to come 1 inch up the sides, heating it to about 400°F on the thermometer.
9. Fry the coated tuna in batches, tossing constantly, for about 30 seconds per batch, until lightly crisped outside but still a little pink in the center, and drain the tuna carnitas on a wire rack set inside a rimmed baking sheet, seasoning them with salt while hot.
10. Scoop the refried beans onto plates and smooth them into an even layer, top them with the crisp tuna, drained pickled red onion and microgreens or cilantro, and serve the tuna carnitas with warmed tortillas and lime wedges.

Total: 3 hours

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data