• 2 tbsp lard
• 1 diced onion
• 2 minced garlic cloves
• 4 cups cooked pintos + 1 cup cooking liquid
• Mash or immersion blend
• 1 tsp ground cumin
• 1/2 tsp chili powder
• salt to taste.

Translucentize onions in lard. Add garlic. Add pintos and 1 cup cooking liquid. Mash or blend. Season with cumin and chili powder. Let simmer for 10-15 minutes.

Serve with crumbled queso fresco, fresh cilantro, and a squeeze of lime.