Chilaquiles verdes with steak, chorizo and refried beans

Blend tomatillos (boiled, grilled or raw), a roma tomato, a piece of onion, two garlic cloves, serranos or jalapeños, chiles de arbol, a handful of cilantro, salt and a little water until smooth; set aside.

Season two pounds of finely chopped steak with a drizzle of oil, salt, black pepper and garlic; mix to coat and set aside.

Heat avocado oil in a pan over medium-high heat; fry the tortilla triangles until golden, drain, and repeat with the rest.

Variation: air fry the tortilla triangles at 400 degrees for five minutes instead of frying.

Heat a little oil over medium-high heat, sauté a piece of onion and half a jalapeno for a couple of minutes.

Add the cold beans and bring to a simmer, then smash them down; keep on the lowest setting.

Cook the homemade chorizo over medium-high heat, breaking it down, about six minutes; remove.

In the same pan cook the steak a little at a time so it does not overcrowd, about three minutes per batch; remove.

Over medium heat, heat a little oil and sauté a piece of onion for a couple of minutes.

Add the sauce, bring to a simmer, taste for salt and simmer another five minutes.

Mix in the chips, then queso Oaxaca and medium cheddar.

Layer: a bed of beans, the chilaquiles, crema mexicana, queso fresco, steak and chorizo, more crema and queso fresco, and onion on top.