Ingredients (Serves 4-6)

For the Carne con Chili:

2 lbs (900g) beef chuck, cut into 1-inch cubes

1 tbsp vegetable oil

1 small white onion, diced

2 garlic cloves, minced

3 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

1 tsp ground cumin

1/2 tsp dried oregano

1 can (14.5 oz) diced tomatoes

2 cups beef broth

Salt and black pepper to taste

For the Refried Beans:

2 cups cooked pinto beans (or 1 can, 15 oz, drained and rinsed)

1 tbsp vegetable oil or lard

1/4 cup white onion, finely diced

1 garlic clove, minced

Salt to taste

For Serving:

6-8 flour tortillas, warmed

2 avocados, sliced

1/2 cup queso fresco, crumbled

Fresh cilantro, chopped (optional, for garnish)