Taquitos dorados de frijoles con chorizo

Put the chile pods and optional chile de arbol in a saucepan, cover with water and bring to a boil over high heat; turn off.

Transfer the chilies to the blender with 1 garlic clove, a piece of onion, 1 cup pinto beans, 1 cup bean broth, 1/4 teaspoon cumin, oregano and salt; blend smooth.

Cook the chorizo in a pan over medium-high heat, breaking it up, until fully cooked; reserve half.

Add 2 cups pinto beans to the pan, heat through, and mash them completely.

Add the other cup of beans and the sauce, mix and bring to a simmer; taste and adjust the salt.

Reduce to medium-low and simmer about 5 minutes until reduced and thickened; turn off and cool.

Soften the tortillas on a comal or in the microwave so they do not rip.

Fill each with beans, cheese and jalapenos and roll into a taquito.

Heat oil over medium; fry the taquitos seam down until golden, then flip and brown the other side.

Drain well and set on paper towels.

Serve on a bed of green sauce topped with crema mexicana, queso fresco, the reserved chorizo, cilantro and onion.