In 10-inch skillet over medium-high heat; in 2 tablespoons hot salad oil, cook beef and pork chunks until browned; add onion, garlic, 1/2 teaspoon salt and 1-1/2 cups water; heat to boiling. Reduce heat to low; cover and simmer 2 hours or until meat is fork-tender and begins to fall apart. Meanwhile, prepare Flour Tortillas.

In bowl, mix 4 cups flour with 2 teaspoons salt; cut in lard until blended. Add 1 cup warm water; mix well. Turn dough onto floured surface; knead until smooth, about 3 minutes, adding more flour if needed.

Divide dough into 10 pieces: cover. On floured surface with rolling pin, roll one dough piece into 10-inch circle. In ungreased 12-inch skillet over medium-high heat, cook tortilla 1 minute until brown specks appear; turn, cook 30 seconds. Place between sheets of roll; keep warm. Repeat with rest of pieces.

About 5 minutes before meat mixture is done, in 2-quart saucepan over medium heat, in 1 tbsp hot oil, heat refried beans and cheese until hot and cheese is melted, stirring occasionally.

When meat is done, add chilies and, with spoon, gently flake meat. Continue cooking until mixture is thickened and all liquid has evaporated.

In center of each tortilla, spread about 2 tablespoons bean mixture in a thin layer. Spoon on about 2 tablespoons meat mixture. Fold tortilla over filling to make a "package." Eat sandwich-style.