Cut the beef and pork into 1 cm cubes. In skillet over medium-high heat, add 2 tablespoons canola oil. Cook the beef and pork in hot oil until browned.
Add onion, garlic, 1/2 teaspoon salt, and 1.5 cups water. Boil, then reduce heat to low. Cover and simmer for 1.5-2 hours.
As the meat cooks, periodically attempt to shred it using a fork and a wooden spoon. The meat should fall apart easily.
About 5 minutes before the meat is done, in 2-quart pan over medium heat, warm refried beans and cheese until cheese is melted.
When meat is done, flake the meat. Add the chilies. Continue cooking until most of the liquid has evaporated.
Add meat, beans, cheese, onions, green rice, and sour cream to each tortilla. Wrap and eat.
