Kots'ob

Thoroughly wash the fresh chaya leaves and fresh epazote leaves. Finely chop the fresh chaya leaves and fresh epazote leaves.

In a medium bowl, combine the cooked black beans with the chopped fresh chaya leaves and chopped fresh epazote leaves. Add 3 grams of salt and mash lightly with a fork or potato masher, leaving some texture. Set aside the black bean filling.

In a large mixing bowl, combine the fresh masa for tamales with the lard, achiote paste, and 10 grams of salt.