Tex-Mex Enchiladas With Dad's Porky Refried Beans

Directions

1. In a large skillet over medium-high heat, toast flour, stirring frequently, until it’s golden brown and smells like toasted nuts, about 10 minutes. Transfer to a plate and wipe out the skillet.
2. In the same skillet over medium-high heat, add 2 tablespoons lard and heat. Add ground beef and cook, stirring to break up clumps, until browned, about 10 minutes. Using a slotted spoon, remove beef and reserve drippings in skillet.
3. To the same skillet over medium-high heat, add tomato, onion, garlic, and 1 teaspoon salt, and cook, stirring and scraping up any browned bits. Season with salt to taste and continue cooking until most of the liquid has evaporated and tomatoes begin to stick to the skillet, about 8 minutes. Add chili powder and cumin and cook, stirring frequently, until very fragrant, about 1 minute. Add reserved beef, 1 teaspoon salt, and toasted flour and toss until well combined.. Add broth to the mixture, whisking constantly, and bring to a boil; continue to whisk until no floury lumps remain. Reduce heat to medium low and cook until chili sauce has thickened and beef is tender, 30 to 35 minutes; taste again and season with salt as needed.
4. Meanwhile, heat oven to 425°F. Using 2 tablespoons lard, brush both sides of each tortilla. Heat a large skillet over medium-high. Working in batches, cook tortillas until lightly browned and starting to crisp, about 1 minute per side. Set aside to cool slightly.
5. In the center of a 9x13" baking dish, spread 1 cup chili sauce lengthwise to cover the bottom. Dip both sides of each tortilla in chili sauce just to coat, then transfer to the baking sheet as you start assembling the enchiladas. . Working with one dipped tortilla at a time, scoop 3 tablespoons cheese and place down the center of tortilla. Fold one side of the tortilla over the filling, then continue to roll enchilada onto itself. Place the enchilada, seam side-down, in the prepared baking dish, and repeat with the rest of the tortillas and filling. Position the enchiladas vertically along the shorter side of the pan, so they’re nestled right up against each other. Top the enchiladas with remaining chili sauce and cheese. Cover with foil and bake until sauce is bubbling and cheese is beginning to brown, 15 to 20 minutes. Remove foil and continue baking until cheese is beginning to brown, about 5 minutes more. Let sit at least 10 minutes before serving.
6. Serve enchiladas with pico de gallo and refried beans (recipes follow).
7. To make the beans: Heat ¼ cup lard in a large skillet over high heat until very hot and wisps of smoke are visible, about 2 minutes. Add beans and their liquid (that's right—don't drain them!). Bring to a boil and cook, stirring occasionally, until liquid is reduced slightly, about 5 minutes. Using a potato masher, smash beans until almost no whole beans remain and mixture is thick, smooth, and creamy, like the consistency of sour cream. Remove from heat, taste and season with salt if necessary, and let cool slightly; the refried beans will thicken as they sit.
8. To make the pico de gallo: Gently toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt. Let sit, uncovered, to let flavors meld, about 10 minutes.