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For Black Bean Pesto:
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Rinse and drain beans thoroughly.
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Place them in a large saucepan or soup kettle and add all remaining ingredients.
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Bring to a boil, reduce heat, simmer, uncovered, for 1 1/2 hours.
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Remove and discard ham hock and bay leaf.
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Using slotted spoon, transfer bean mixture, in batches, to the bowl of a food processor.
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Process, adding cooking liquid as necessary to form a smooth, thick paste.
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You will use a total of about 1 cup liquid.
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Transfer the pesto to a bowl and stir in the salt and pepper if needed.
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Refrigerate, covered, until ready to use.
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Will keep in fridge for 2 to 3 days.
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Nachos: Preheat oven to 375F (190C).
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Fill a heavy skillet with 1/2 inch corn oil.
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Heat it until oil just starts to move.
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Then fry the tortillas, one at a time, until light golden brown, about 15 seconds on each side.
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Drain on paper towels.
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Slice chorizo into 1/4 inch thick rounds and saute them in a small skillet until crisp, about 5 minutes.
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Remove sausage from skillet and drain on paper towel.
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Place tortillas on baking sheet, and spread pesto evenly over them.
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Arrange sausage over pesto and sprinkle with cheese.
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Top with chopped cilantro.
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Bake until brown, 20 minutes.
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Remove from oven and cut each tortilla into eight pieces.
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Serve immediately.
