Enfrijoladas with chorizo

Put the black beans, avocado leaves, chipotle and halved garlic in the pressure cooker with six cups of water.

Pressure cook about an hour, natural release about 15 minutes, then open the valve fully. On the stovetop, keep a very gentle simmer with the lid askew and maintain the water level.

Drain the beans into a bowl, keeping all the broth; measure out three quarters of a cup of beans.

Blend the roughly four cups of broth with the three quarters cup of beans until as smooth as possible, with the lid's centre piece out and a towel over the top.

Simmer briskly in a medium saucepan, watching that it does not stick, until reduced to about two and a half cups and like a cream soup, roughly 30 minutes.

Season with about a teaspoon of salt, taste, and fully season, since the corn tortillas are unsalted.

Cook the chorizo in a hot skillet over medium heat about 10 minutes, breaking up clumps, until it renders its fat and browns; drain on a paper towel.

Brush the tortillas very lightly with vegetable oil on both sides, slide into a heavy plastic bag left unsealed, and microwave one minute on full power.

With tongs, take the hot tortillas one by one, dip each in the sauce to coat both sides, lay on a plate and fold.

Spoon more sauce over; top with chorizo, the rinsed sliced onions, a splash of green salsa, crumbled goat cheese and parsley leaves.