Ingredients
8 cup beans, cooked with liquid
3 chipotle chiles in adobo sauce, canned
3 tbsp vegetable shortening, or lard
1 lb beef, or pork chorizo
10 oz Queso Oaxaca, or Chihuahua, or mozzarella
¼ cup pickled jalapeños, with 2 tablespoons of the juice, chopped
6 bacon, slices, optional
Preparation
Start by melting the vegetable shortening (or lard) and cook the chorizo.
Puree the cooked beans with the chipotle pepper in two different batches. Add to the cooked chorizo.
Mix the beans and chorizo well then add the shredded cheese.
Mix the cheese into the beans really well then add the jalapeños and jalapeño juice. Cook for another five minutes or so in low heat to incorporate all of the flavors.
Serve hot with tortilla chips like a bean dip or as side dish.
