Directions:
For the Tortillas de Harina
Prepare the Dough: In a large bowl, mix the flour, baking powder, and salt. Add the lard or shortening and mix with your hands until the mixture resembles coarse crumbs. Gradually add the warm water, mixing with your hands, until a dough forms. The dough should be soft but not sticky.
Rest the Dough: Divide the dough into 12 equal portions and shape them into balls. Cover with a damp cloth and let rest for at least 30 minutes.
Roll Out the Tortillas: On a lightly floured surface, roll out each ball of dough into a thin circle, about 6-8 inches in diameter.
Cook the Tortillas: Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 1-2 minutes on each side, or until they are slightly puffy and have golden brown spots.
Serve: Keep the tortillas warm in a cloth-lined basket or tortilla warmer.
For the Frijolitos Refritos con Chorizo
Cook the Chorizo: In a skillet, heat the oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until it starts to brown, about 5-7 minutes.
Add the Onion and Garlic: Add the diced onion to the skillet and cook until it is translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes.
Add the Beans: Add the cooked pinto beans to the skillet. If using whole beans, mash them lightly with a fork. Cook, stirring occasionally, until the beans are heated through and slightly thickened, about 10 minutes. Season with salt to taste.
Combine: Mix the beans well with the chorizo and onion mixture until well combined. Remove from heat and set aside.
To Serve
Plate the Beans: Serve the refried beans with chorizo on a plate.
Add the Tortillas: Serve with warm flour tortillas.
Enjoy your meal with a side of coffee or your favorite drink.