Enfrijoladas con Chorizo (Tortillas in Black Bean Sauce)

• 1 tbsp Vegetable oil
• 250 g Chorizo sausage
• 1 medium Red onion
• 800 g Canned black beans
• 1 piece Chipotle pepper
• 350 ml Chicken stock
• 12 pieces Corn tortillas
• 120 g Queso fresco
• 1 piece Lime

1. Heat the vegetable oil in a large frying pan over medium heat. Add the chorizo and cook for 6 to 8 minutes, breaking it up, until browned and crisp at the edges. Transfer to a bowl, leaving the fat in the pan.
2. Thinly slice half the red onion and set aside for serving. Roughly chop the remaining onion and add it to the pan; cook for 3 to 4 minutes until softened. Tip in the black beans (with their liquid) and the chipotle pepper, then cook for 2 minutes to warm through.
3. Scrape the bean mixture into a blender and blend until smooth. Pour into a saucepan and stir in the chicken stock a little at a time until you have a warm, pourable sauce that will coat a tortilla. Simmer gently for 4 to 6 minutes, stirring, until glossy and hot.
4. Keep the sauce on a low heat. Working one at a time, dip a corn tortilla into the sauce to coat both sides, then fold in half and place on plates; repeat with the remaining tortillas. Spoon extra sauce over the top.
5. Top with the crisped chorizo, crumble over the queso fresco, and finish with the sliced red onion. Cut the lime into wedges and squeeze over just before eating.

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