In skillet over medium-high heat, add 2 tablespoons canola oil. Cook 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 2 hours, until meat begins to fall apart.
In a bowl, mix 4 cups flours with 2 teaspoons salt. Cut in lard. Add 1 cup warm water and mix well. Turn dough on floured countertop. Knead until smooth.
Divide dough into 10 pieces. Roll dough out into 10-inch tortillas. In ungreased skillet over medium-high heat, cook tortilla 1 minute. Turn, and cook for another 30 seconds. Place tortillas between sheets of foil and keep warm in the oven.
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 all the liquid has evaporated.
Add 2 tablespoons of meat and 2 tablespoons of beans to each tortilla. Wrap and eat.
