A bean recipe for every taste:
Cover the beans with cold water and soak for one night. A day later, drain, put the beans in a saucepan, cover with enough water and soften with the bay spice for about 1 hour 10 min with the lid closed. Drain and remove the bay spice. Grind the beans in a hand blender.
Remove the pork rind from the bacon and cut into small cubes. Heat a third of the oil in a saucepan and fry the bacon in it. Remove the skin from the onions, chop finely, add and sauté until translucent. Remove the garlic from the skin, squeeze it and add it.
Blanch the tomatoes with boiling water, remove the skin, seeds and stalk. Chop the pulp into small pieces. Add to the saucepan with the bean puree. Add the beef broth. Season heartily with salt, pepper and oregano and simmer gently over low heat with the lid on for about 15 minutes.
Rinse the epazote, dab dry and pluck off the leaves. Cut into fine strips and stir into the soup. Cut the tortillas into strips and toast in the remaining oil.
Season the soup, fill into plates, form 1 tsp crème fraîche in the middle of each, sprinkle with the tortilla strips and place 1 lime or slice of a lemon in the soup.