Oaxacan Crisp Tortilla with Black Beans, Quesillo and Chorizo

What you need

• 250 g (9 oz) tomatillos, husked and rinsed
• 2 dried pasilla chiles, stemmed and seeded
• 2 cloves garlic, peeled
• 400 g (14 oz can) black beans, cooked, liquid reserved
• 3 leaves dried avocado leaves, optional, adds a faint anise note
• 60 g (1/2 small) onion, finely chopped
• 5 tbsp pork lard, divided; unrefined lard (asiento) is traditional
• 200 g (7 oz) fresh Mexican chorizo, casings removed
• 4 large corn tortillas, 25-30 cm (10-12 in); or 8 regular tortillas
• 250 g (9 oz) Oaxaca cheese, pulled into thin strips; low-moisture mozzarella works
• 150 g (2 cups) green cabbage, thinly shredded
• 2 ripe avocados, sliced
• 1 lime, cut into wedges
• salt, to taste

Method

Restated from the original video

1. 1

   Toast the pasilla chiles in a dry skillet over medium heat until fragrant, about 30 seconds per side. Cover with hot water and soak 15 min.

2. 2

   Meanwhile, simmer the tomatillos in a small pot of water until soft and pale green, 8-10 min. Drain.

3. 3

   Blend the tomatillos, drained pasilla, garlic and a pinch of salt with 60 ml (1/4 cup) water until smooth. Taste and add salt. This is the green sauce for serving.

4. 4

   Toast the avocado leaves in the dry skillet for 30 seconds, then crumble them.

5. 5

   Blend the beans, crumbled avocado leaves and 120 ml (1/2 cup) of the bean liquid into a smooth puree.

6. 6

   Melt 2 tbsp lard in a pan over medium heat. Cook the onion until soft, 3 min.

7. 7

   Stir in the bean puree and cook over medium-low heat, stirring often, until thick enough to hold its shape on a spoon, 12-15 min. Season with salt.

8. 8

   Fry the chorizo in a dry pan over medium-high heat, breaking it up, until browned and cooked through, 8-10 min.

9. 9

   Heat a large dry skillet over medium-high heat. Toast each tortilla 2-3 min per side, until stiff, crisp and spotted brown. Alternatively, bake them directly on the oven rack at 200 °C (400 °F) for 6-8 min.

10. 10

    Spread each toasted tortilla with a thin layer of the remaining lard, then a generous layer of beans. Top with Oaxaca cheese.

11. 11

    Return one tortilla at a time to the skillet over medium heat. Cover and cook until the cheese melts and the underside crisps, 3-4 min.

12. 12

    Top with chorizo, cabbage and avocado. Spoon over the green sauce.

13. 13

    Serve at once, open-faced or folded in half, with lime wedges.

Imported from canalcocina.es. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.