Homemade refried beans and guacamole make great accompaniments to carne asada, or grilled steak.
FOR THE REFRIED BEANS:
1 1/2 cups dried pinto beans
1 medium white onion, peeled and halved
3 tbsp. lard
FOR THE TORTILLA CHIPS:
1 6” corn tortilla, cut into 6 wedges
FOR THE GUACAMOLE:
4 ripe hass avocados
2 tbsp. minced white onion
2 tbsp. finely chopped tomato
6 sprigs cilantro, finely chopped
FOR THE RAJAS:
1 poblano chile
FOR THE MEAT:
2 4”-thick pieces filet mignon
1 lime, cut in half
Salt and freshly ground black pepper
1 oz. queso fresco, crumbled
1. For the refried beans: Put beans, onions, and 12 cups cold water in a medium pot and bring to a boil over high heat. Reduce heat to medium-low and simmer until beans are very tender, 1-2 hours. Discard onions. Drain beans, reserving cooking liquid. Heat lard in a medium skillet over medium heat. Add 1/4 of the beans and mash to a paste with a fork or potato masher. Repeat process, adding remaining beans and some of reserved cooking liquid as needed for a smoother, looser consistency. Season to taste with salt. Cover and keep warm over low heat. (Stir in a little more of the reserved cooking liquid if beans dry out.)
2. For the tortilla chips: Pour oil into a small skillet to a depth of 1” and heat over medium heat until hot. Fry tortillas until golden, about 30 seconds per side. Drain on paper towels and sprinkle with salt.
3. For the guacamole: Halve avocados lengthwise and remove and discard pits. Scoop out pulp, puree in a food processor, then transfer to a bowl. Stir in onions, tomatoes, and cilantro, and season to taste with salt. Cover surface of guacamole with plastic wrap and set aside.
4. For the rajas: Preheat broiler. Broil chile in a pan until skin is charred, about 5 minutes per side. Transfer to a bowl and cover. When cool, peel and seed chile, then slice lengthwise into thin strips and set aside.
5. For the meat: Preheat grill. Lay filets flat on a cutting board. Using a thin, sharp slicing knife, make a 1/2” cut the length of each filet; begin slicing meat, “unrolling” it into one long 1/2”-thick strip. Keep knife parallel to cutting board and meat and maintain a 1/2” thickness as you slice. Cut each strip in half crosswise. Squeeze lime juice over meat, then season liberally with salt and pepper. Grill over a medium-hot fire, 3 minutes per side for medium rare.
6. Divide meat between 4 plates and garnish each with rajas. Spoon some refried beans and some guacamole onto each plate alongside meat, sprinkle beans with queso fresco, then stick a tortilla chip into beans.