Spring Hill Ranchs Enfrijoladas

Ingredients

• 2 Tbsp lard (or oil or shortening if you must)
• 1/2 medium red/purple onion, finely chopped
• 2 medium plum tomatoes, chopped (or 1/2 of a 10-ounce can of rotel® diced tomatoes with green chile)
• 1 medium new mexico green chile, roasted, peeled and chopped (or a 4-ounce can of chopped green chiles)
• 1 medium serrano chile (or jalapeño), finely chopped
• 2 medium cloves of garlic, minced
• 1 tsp mexican oregano
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 c cooked and drained pinto beans (or black beans)
• 1-2 c low sodium chicken broth (or juice from the beans), divided
• 8-10 6" corn tortillas
• 2 c cooked and drained bulk chorizo or shredded chicken, beef or pork (optional)
• 2 c (about 8 ounces) grated manchego, swiss or monterey jack cheese (plus more for serving)
• 1/2 c crumbled mexican fresh cheese or farmer's cheese (for serving)
• 2 thin slices red/purple onion, separated into rings (for serving)

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