Chorizo con Huevos, Tex-Mex Refried Beans and Tortillas

Ingredients

• 3 tbsp Lard (Can substitute with bacon drippings or vegetable oil)
• 1 pcs White Onion (Medium, finely chopped)
• 3 clove Garlic (Minced)
• 2 can Canned Pinto Beans (15 oz cans, drained and rinsed)
• 1 tsp Ground Cumin
• 0.5 tsp Chili Powder (American-style mild chili powder)
• 0.75 tsp Salt (Adjust to taste)
• 0.25 tsp Black Pepper (Freshly ground)
• 0.5 cup Water (Or vegetable broth, plus more as needed)
• 2 tbsp Cotija Cheese (Crumbled, for garnish (optional))
• 1 tbsp Fresh Cilantro (Chopped, for garnish (optional))

Instructions

1. 1

   Sauté Aromatics

   • Heat the lard or oil in a large, heavy-bottomed skillet or Dutch oven over medium heat.
   • Once shimmering, add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Bloom the Spices

   • Stir in the ground cumin and chili powder.
   • Cook for 30-60 seconds, stirring constantly, until the spices are fragrant. This step, known as blooming, deepens their flavor.
3. 3

   Simmer the Beans

   • Add the drained and rinsed pinto beans to the skillet, along with 1/2 cup of water or vegetable broth.
   • Bring the mixture to a gentle simmer.
   • Reduce the heat to low, cover the skillet, and let the beans cook for 5-7 minutes to soften and absorb the flavors.
4. 4

Ingredients

• 3 cup All-Purpose Flour (plus more for dusting)
• 2 tsp Baking Powder
• 1 tsp Salt
• 0.33 cup Lard (at room temperature, or use vegetable shortening)
• 1 cup Warm Water (around 105-115°F (40-46°C))

Instructions

1. 1

   Combine Dry Ingredients

   • In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until they are evenly distributed.
2. 2

   Cut in the Fat

   • Add the room temperature lard or shortening to the flour mixture.
   • Using your fingertips or a pastry blender, work the fat into the flour until the mixture resembles coarse, sandy crumbs. There should be no large pieces of fat remaining.
3. 3

   Form the Dough

   • Gradually pour in the warm water while mixing with a fork or your hand.
   • Continue to mix until a shaggy, cohesive dough forms. If the dough seems too dry, add more water, one tablespoon at a time.
4. 4

   Knead and Rest

   • Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until it becomes smooth, soft, and elastic. It should feel supple, like an earlobe.
   • Place the dough back in the bowl, cover it with a damp cloth or plastic wrap, and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten, which makes the tortillas easier to roll and keeps them soft.
5. 5

   Divide and Shape

   • After resting, divide the dough into 12 equal portions. For 8-inch tortillas, each piece should be about the size of a golf ball.
   • Roll each portion into a smooth, tight ball. Keep the dough balls covered with the damp cloth to prevent them from drying out as you work.
6. 6

   Roll Out the Tortillas

   • On a lightly floured surface, take one dough ball and flatten it with your palm.
   • Using a rolling pin, roll from the center outwards, rotating the dough frequently to create a thin, even circle about 8 inches in diameter. Don't worry if they aren't perfectly round.
7. 7

   Cook the Tortillas

   • Heat a dry cast-iron skillet, comal, or heavy-bottomed non-stick pan over medium-high heat. The pan is ready when a drop of water sizzles and evaporates instantly.
   • Carefully lay one tortilla on the hot surface. Cook for about 45-60 seconds, until bubbles start to form and the bottom has a few light brown spots.
   • Flip the tortilla and cook for another 30-45 seconds. It should puff up in places. Pressing gently with a spatula can encourage puffing.
   • Remove the cooked tortilla from the pan and repeat with the remaining dough.
8. 8

   Keep Warm and Serve

   • As each tortilla is cooked, stack it in a tortilla warmer or wrap the stack in a clean kitchen towel. The trapped steam will keep them warm, soft, and pliable.
   • Serve warm and enjoy.