1 1/2 cups masa harina
Scant 1 cup warm water
Oil or melted lard, for reheating
1/2 cup Frijoles Refritos, recipe follows
1 1/2 cups Chorizo y Papa, recipe follows
1/2 cup Salsa de Jitomate, recipe follows
1 cup finely shredded lettuce or cabbage
1/2 cup finely chopped white onion
1/3 cup finely grated anejo cheese or crumbled queso fresco
About 1/3 cup lard, melted
1 heated tablespoon finely chopped white onion
3 1/2 cups cooked pinto beans in their broth
Approximately 1 tablespoon lard or vegetable oil
1 Mexican chorizo, about 3 ounces
6 ounces waxy new potatoes, diced and cooked al dente, about 1 rounded cup
1 chipotle en adobo, chopped
2 garlic cloves
4 serrano chiles, asado, and roughly chopped, technique follows
1 pound tomatoes, asado, technique follows
About 1/3 cup finely chopped white onion
About 1/3 roughly chopped cilantro leaves
*they are to be neither peeled nor seeded.
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