Enfrijoladas con Chorizo

Place the Ancho chile and Guajillo chile in a small pot, cover with hot water, and simmer for 10-15 minutes until softened. Drain the chiles, reserving a small amount of the soaking liquid.

In a blender, combine the rehydrated Ancho chile, Guajillo chile, Garlic cloves, 50g of White onion, Epazote, Black beans, and Chicken broth. Blend until very smooth. If the mixture is too thick, add a little reserved chile soaking liquid.

Heat the Lard in a large saucepan or pot over medium heat. Pour the blended bean mixture into the hot Lard. Bring to a simmer, stirring frequently to prevent sticking. Cook for 15-20 minutes, or until the bean sauce has thickened to a consistency that coats the back of a spoon. Season the bean sauce with Salt to taste.