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In a medium pot or large skillet, add the vegetable shortening (or lard) and heat over medium heat. Cook the chorizo until almost crispy.
In a blender, puree the cooked beans with the chipotle pepper in two different batches.
Add bean mixture to the cooked chorizo.
Mix the beans and chorizo well to incorporate 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.