Enfrijoladas with chorizo and chipotle salsa

Simmer black beans about two hours until completely tender, with dried avocado leaves first toasted in a dry skillet.

Strain the beans, keeping the liquid; blend about three quarters of a cup of beans with some of the bean broth until completely smooth.

Combine the puree with all the broth and reduce over medium heat to about half its volume; season with salt. Keep the rest of the whole beans for another dish.

Husk and rinse fresh tomatillos and broil until blackened, blistered and soft, about five minutes per side; cool completely.

Blend the tomatillos with canned chipotle to a coarse puree; season with salt, thin with a little water to a spoonable consistency and stir in chopped white onion.

Cook chorizo out of its casing in a skillet over medium heat about 10 minutes, breaking it up, until it starts to brown.

Spray corn tortillas lightly with oil on each side, put them in a folded-over plastic bag and microwave 60 seconds at full power to soften.

With tongs, dip each hot tortilla into the reduced bean sauce, fold into quarters and plate.

Top with browned chorizo, salsa, crumbled queso fresco, sliced white onion and parsley leaves.