Frijoles de la Olla with Queso Fresco and Hand-Pressed Corn Tortillas

Soak the pinto beans overnight in water. Drain and rinse.

In a large heavy-bottomed clay pot or Dutch oven, cover the beans with fresh water by 3 inches. Add a generous pinch of salt and a sprig of fresh cilantro (cilantro leaves, raw).

Bring to a gentle boil, then reduce heat to a low simmer. Cover partially and cook for 1.5 to 2 hours, or until the beans are creamy and tender to the bite, and the broth has thickened into a fragrant, earthy nectar.

While the beans simmer, crumble the fresh queso fresco into a small bowl.

Warm the corn tortillas on a hot comal or cast-iron skillet until they are pliable and slightly charred on the edges.

To serve, ladle a generous portion of the pinto beans and their broth into a shallow bowl. Top with the crumbled queso fresco and a handful of freshly chopped cilantro. Serve alongside the warm tortillas for scooping. The texture should be soft and comforting, with the bright, salty bite of the cheese cutting through the richness of the slow-cooked beans.