Cooked pinto beans Chipotle pepper in adobo sauce Salt Lard (or olive oil) Pork chorizo Onion Monterey Jack shredded Bean broth (optional)
To a blender, add the pinto beans, chipotle, and salt. Blend until smooth. You might need to add some of the bean broth to blend the beans. Set aside.
In a large skillet, melt the lard. Cook the chorizo, then the onion. Add the bean mixture to the skillet and the cheese.
Cook until cheese is melted. This will only take a minute or two to melt. Stir occasionally, so the beans won’t burn. The dip will be very thick.
Creamy, cheesy, and slightly addictive. Frijoles Puercos is the ultimate Mexican bean dip. Serve with chips and dig in!