Mexican Nachos
Vegetable oil for deep-fat frying (such as peanut or corn oil) 8 7 inch flour or corn tortillas Coarse salt (optional) Refried Beans 8 ounce dried pinto beans (about 1-1/4 cups) 8 cup water ½ teaspoon salt 2 tablespoon bacon drippings or olive oil 2 cloves garlic, minced Carnitas 3 pound boneless pork shoulder 2 tablespoon lard or vegetable oil ⅓ cup chopped onion (1 small) 3 cloves garlic, minced 2 cup water 1 teaspoon finely shredded orange peel ⅓ cup orange juice 4 sprigs fresh thyme 1 teaspoon salt 1 teaspoon dried Mexican oregano or regular oregano, crushed ½ teaspoon crushed red pepper 2 bay leaves...