1½ large avocados, roughly chopped
5 chestnut mushrooms, roughly chopped
1 dried ancho chilli
1 large red hot chilli, finely chopped
2 tsp chopped fresh coriander
2 garlic cloves, finely chopped
½ lime, juice only
1 onion, halved
2 large tomatoes, flesh finely chopped, juice and seeds drained
100g/3½oz dried black beans, soaked overnight in cold water
1 jalapeño chilli, finely chopped
175g/6oz plain flour, plus extra for dusting
35g/1¼oz cornmeal or polenta
1 tsp baking powder
salt and freshly ground black pepper
2–3 tbsp chipotle sauce
1 tsp olive oil
1½ tsp olive oil
½ tsp caster sugar
40²µ/1½´Ç³ú butter
60g/2¼oz mature cheddar, grated
4 large free-range eggs
45²µ/1¾´Ç³ú lard
100ml/3½fl oz soured cream
200g/7oz spicy cooking chorizo, roughly chopped
2 sun-dried tomatoes, finely chopped