Tetelas with Refried Beans and Cheese

To make the refried beans, add the lard to a pan on medium heat and cook the onion until translucent; add the chorizo, crumble it, and cook for about 5 minutes; add the beans, and when they are hot, mash them, but if they are runny, keep stirring until they thicken up. In a bowl, mix the masa and hot water until you get a slightly sticky dough that doesn’t stick to your fingers; divide it into six parts, and with a tortilla press, make tortillas not too thick nor too thin; if you do not have a tortilla press, you can use a cutting board or a plate pressing against the counter. Put cheese and some beans in the middle of a raw tortilla, fold them into a triangle, ensuring they are well sealed, and cook on the griddle for about three minutes on each side or until they are firm.