Smoky Black Bean Enfrijoladas

1. Heat a large skillet over medium-high heat and place the two dried Chile Arbol peppers in the pan. Fry without oil in the pan for 1 minute per side, until slightly toasted but not burnt. Transfer the toasted peppers to the bowl of a food processor or blender.

2. Place half of the chopped onion into the same skillet and dry-fry for 3-4 minutes or until the onions are nicely browned. Transfer onions to the food processor or blender.

3. Add the cooked beans, Goya (or salt), cumin, paprika and lard into the blender as well and puree until smooth. Add the chicken broth a quarter cup at a time and puree until you have the consistency of a smooth sauce. Set aside.

If your tortillas are a bit stale or stiff, heat the vegetable oil in your skillet over medium heat and briefly fry each tortilla in the oil for 30 seconds per side.

4. Place 4 tortillas in a serving bowl (I folded them in quarters and layered them in a fan shape), then spoon a quarter of the bean sauce over the top. Top with some of the shredded chicken, cotija cheese, some of the remaining chopped onion, cilantro and avocado. Repeat with the remaining ingredients to make four servings.