Sopa de Frijol con Chochoques de Masa

Rinse black beans thoroughly. In a large pot, combine 250g black beans, 1500g water, 100g white onion, and 20g garlic cloves. Bring to a boil, then reduce heat and simmer until black beans are tender, about 1.5 to 2 hours. Add 15g epazote sprigs and 10g salt during the last 30 minutes of cooking. Remove the onion and garlic cloves.

Remove stems and seeds from 30g ancho chiles and 30g guajillo chiles. Toast the ancho chiles and guajillo chiles lightly in a dry comal or skillet until fragrant, being careful not to burn them. Place toasted chiles in a bowl and cover with hot water; let them rehydrate for 20 minutes until soft.

While chiles rehydrate, roast 200g Roma tomatoes, 10g garlic cloves, and 50g white onion on a comal until softened and lightly charred. Drain the rehydrated ancho chiles and guajillo chiles, reserving a small amount of the soaking liquid. In a blender, combine the drained chiles, roasted Roma tomatoes, roasted garlic cloves, roasted white onion, 2g cumin seeds, 1g Mexican oregano, and 200g water. Blend until very smooth.