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Start by placing the guajillo chiles in a bowl and covering them with hot water. Allow them to soak for about 10 minutes.
Once softened, transfer the chiles to a blender along with the garlic, onion, cumin, peppercorns, and salt. Add one cup of water and blend until the mixture is smooth.
In a pan, heat the pork lard over medium heat. Carefully pour in the blended chile sauce and cook for about one minute.
Add the cooked beans to the pan and stir for another minute. Then, mash the beans until they reach a smooth consistency. If you prefer a creamier texture, you can use an immersion blender.
Continue to cook for a couple more minutes, ensuring the beans do not become too dry.
Stir in the shredded cheese until it is fully incorporated. Adjust the salt to taste and then turn off the heat.
Transfer the creamy beans to a serving bowl, sprinkle a little more shredded cheese on top, and serve warm with tortilla chips.