Rub in the lard until the mixture
Stir in the water to make a soft
Knead on a lightly floured surface
and cover with a warm, damp towel and leave for 1 hour.
Divide the dough into four equal
Shape into balls and flatten with
a rolling pin.
Heat a large heavy based frying
pan over a moderate flame until hot.
Place one portion of tortilla
mixture in the pan and cook for 30 seconds.
Turn and cook for a further 10
Cover and keep warm in a low oven.
Repeat with the remaining
For the beans, heat the oil in a
large pan and fry them together with the onion for 15 minutes.
Mash with a fork and add the fresh
Cook for a further 10 minutes,
adding extra oil if necessary.
For the filling, dry fry the
minced beef, onion and chili in a large pan for 3 minutes.
Keep stirring all the time.
Add the chili powder, garlic
cloves and tomato purée.
Cook for a further 10 minutes over
a low heat.
Spoon the beans onto the tortilla
and top with the chili beef mixture.
Serve with small bowls of soured
cream, guacamole and salsa.
A variation on a tortilla, this starter
(called Enfrijolades) combines all the flavors of Mexico with the chili
beef and refried beans. Served with guacamole and salsa, it makes a
tasty and colorful dish.