1. Raw materials:
1/2 kg ground pork (you can choose lean or three depending on how fat you like)
1 tbsp taco seasoning
1/4 tsp chili (you can stir chili powder or chopped fresh chili as you like)
35 gr of black beans, washed, boiled
1 1/2 cups salsa
1/2 cup of water
2 tbsp butter
2 tbsp powder
1 3/4 cups fresh milk
1 cup cheese (whatever you like), grated
fresh onions or cilantro
2. How to do:
In a non-stick pot: cook pork meat over low heat until it turns golden brown, using a spoon to roll into small balls. Remove excess oil.
Add taco seasoning, chili, black beans, salsa and water.
Melt butter in a small saucepan other than medium heat. Add the flour and stir to mix well and slightly thicken. Add milk (little by little), beat lightly with a hand whisk. Continue beating and simmering until the mixture becomes slightly sticky. Add cheese, stir until melted.
Pour the cheese mixture into the meat mixture, stir well then add onions or cilantro, mix well.
Serve with bread or baked tacos.
If the mixture is loose you can add cheese/flour/milk/butter. The cooler this dish, the denser, so eat when the dip is cooled down and only slightly warm, do not eat too hot.
You should make this dish 1 or 2 days before, when you eat it, reheat it, the taste will be more delicious and richer.