Wagyu beef tacos

Baking-soda beans, optional

Makes about 6 cups. Start these first. This is the simple no-soak black bean version from Tuesday's card.

1. Put the beans, water, baking soda, oil and salt into a 6-quart electric pressure cooker. Stir. Do not exceed the cooker's half-full limit for beans. Turn Keep Warm off, seal and cook at high pressure for 40 minutes. Allow about 15 to 20 minutes to reach pressure before the cooking timer starts.
2. Let the pressure release fully on its own; allow roughly 25 to 40 minutes, possibly longer. Do not quick-release foamy bean liquid. Open only once the pressure indicator has dropped and the lid unlocks normally.
3. Taste several beans. They should be soft and creamy all the way through. If still firm, make sure there is enough cooking liquid to cover them, cook for another 5 to 10 minutes at high pressure and allow another full natural release. Older beans can take longer.
4. Mash about 1/3 cup of beans against the side and stir them back in. Add the butter and lime juice. Taste and adjust salt or lime. Let stand uncovered for about 10 minutes to thicken; use a slotted spoon for serving if you want less liquid alongside the tacos.

Homemade taco seasoning, or use packets

Choose this blend or any taco-seasoning packets. For the packet version, use the package amount for 2 lb beef and skip this entire homemade mixture, including its salt. Follow the packet's liquid and simmering directions in place of the broth amount and simmer time below.

1. Stir the seasonings together in a small bowl.

Lime crema

1. Whisk the sour cream, yogurt, lime juice and salt until smooth. Add water a teaspoon at a time if needed to make it easy to spoon over the tacos. Taste and adjust the lime and salt.

Beef and tortillas

1. Heat a large skillet over medium-high heat. Brown the beef in two batches, leaving it alone long enough to take on color before breaking it into crumbles.
2. For the homemade blend, return all the beef and its juices to the skillet. Keep all the rendered fat in the pan. Reduce the heat to medium. Add the taco seasoning and stir for about 30 to 60 seconds, until fragrant, without letting the spices scorch. For packets, follow the package directions for draining and adding seasoning instead.
3. Sprinkle the blue corn masa harina evenly over the seasoned beef. Stir for 1 to 2 minutes to toast it gently in the fat, without scorching. Pour in the water and scrape up the browned bits. For packets, use their specified liquid amount instead. Simmer gently, stirring, for about 5 minutes, or longer if the packet directs, until the juices lightly coat the meat. Cook ground beef to 160°F. Taste before adding more salt.
4. Check the texture: the beef should be moist and spoonable, with no puddle of watery broth. If too thick, stir in water a tablespoon at a time. If still watery, simmer a little longer; if needed, sprinkle in another teaspoon of masa at a time, up to 1 tablespoon total, and simmer for a few minutes after each addition. Don't strain the finished mixture. If there's a separate pool of excess oil, spoon off just that oil, leaving the thickened juices with the beef.
5. Warm the tortillas in a dry skillet until soft and flexible, about 20 to 30 seconds per side. Wrap them in a clean kitchen towel as you go.
6. Fill the tortillas with beef. Serve with cheddar, avocado, salsa and lime crema. Add slaw and a little crushed corn nut topping if you like, with the beans alongside if using.