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1
Cook beans in unsalted water until fully tender. Reserve broth.
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2
Drain beans and mash to a rough, textured puree. Stir in ground anise and salt.
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3
Toast guajillo chiles on a dry comal over medium heat until fragrant and slightly pliable. Remove stems and seeds. Soak in warm water until softened, about 15 minutes.
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4
Blend soaked chiles with enough bean broth to move the blender freely. Strain through a medium sieve, pressing solids through.
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5
Heat lard or oil in a wide skillet over medium-high heat until shimmering, approximately 175°C (350°F). Pour in strained chile sauce — it will sizzle. Stir and cook 2 minutes.
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6
Add bean puree to the skillet. Stir constantly, scraping the bottom and sides, until the mixture becomes glossy and thickened, about 8 minutes.
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7
Adjust salt. Use immediately as a filling, or hold warm.