Bryan Simmons wrote:

> On Sunday, December 13, 2020 at 8:32:44 AM UTC-6, cshenk wrote:
> > wrote:
> > > On Saturday, December 12, 2020 at 4:10:05 PM UTC-6, Leo wrote:
> > > >
> > > > Or tackos, depending upon ones pronunciation. I used canned
> > > > Rosarita refried beans for the side. Otherwise, a pound of
> > > > ground beef, a package of McCormick´s Original Taco Seasoning,
> > > > some cheese, lettuce, tomato and oil fried Mission White Taco
> > > > Shells. Not pretty. Quick, easy and pretty good. I even used a
> > > > chipped plate for authenticity.
> > > > <https://postimg.cc/TyRSvRwW>
> > > >
> > > > leo
> > > >
> > > How are those refried beans? I'm not a fan of pinto beans but I
> > > do enjoy authentic, as in not using Crisco to make refried beans.
> > > Even the Mexican joints around here, at least the ones I've
> > > visited, have switched to using that nasty stuff.
> > It's actually more authentic to use some lard.
>
> Sheldon suggested using oil that pork chops had been fried in. I've
> done exactly that quite a few times.
>
> --Bryan

It works too. Really, any rendered pork fat would be fair game.