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1
Break the dried beans roughly using a rolling pin, mallet, or two or three quick pulses in a dry blender. Pieces should be halved or thirded — not ground.
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2
Combine broken beans and water in a large heavy pot. Bring to a boil, skimming the foam that rises vigorously during the first 15–20 minutes.
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3
When the beans have cooked for roughly half their total time (approximately 45 minutes to 1 hour, depending on bean age), add the xoconostles or chosen substitute and the sliced onion. Continue simmering.
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4
Meanwhile, toast the guajillo chiles on a dry comal or skillet over medium heat (160–170°C / 320–340°F) for about 20–30 seconds per side until fragrant and slightly darkened. Do not scorch. Transfer to a bowl, cover with hot water, and soak for 20 minutes.
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5
Drain the chiles (reserving soaking liquid if it is not bitter). Blend with the avocado leaves and enough water or soaking liquid to form a smooth paste. Pass through a fine-mesh strainer, pressing firmly.
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6
When the beans are fully tender and the broth has body, stir in the strained chile mixture. Simmer together for 15 minutes. Season with salt.
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7
Add the chopped cilantro in the final 2 minutes of cooking.
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8
Serve in deep bowls with generous broth. Warm tortillas alongside.