Cook the beans, then let them cool slightly. Once cooled, blend the beans and set aside. Heat a large saucepan or Dutch oven over medium heat, add the pork lard, and let it melt completely. Add the chorizo and cook until browned. Pour in half the bottle of ranchera salsa and mix well. Add the blended beans and stir until everything is well combined. The mixture should be a bit runny.

Once the beans are ready, prepare the nacho cheese sauce. In another saucepan or double boiler, heat the cheese sauce over low heat to prevent sticking. Add a splash of milk to thin it out, then season with a pinch of garlic salt and black pepper to taste.

Peel and pit the avocados, then place them in a bowl and mash them. Dice the tomatoes, white onion, and serrano peppers, then add them to the bowl. Season with a little salt and squeeze in lime juice to taste. Mix everything together well to make guacamole.

Shred the Cotija or aged Mexican cheese and set aside in a bowl. Also set aside the pickled jalapeños.

On a large platter, arrange the tortilla chips. Top with the bean mixture, then the nacho cheese sauce, shredded cheese, guacamole, and pickled jalapeños on the side. Enjoy!