Pinto beans
Lard
Milk
Oil
Tortillas

Soak beans overnight or until doubled in volume. Drain. Cover with water and cook until tender, cooking off most of the water during the last few minutes of cooking. Cool overnight, melt lard in heavy skillet. Spoon beans into skillet, stirring and mashing beans as they fry, adding small amounts of liquid from beans to keep them moist.

When cooked, stir in about 1/4 cup milk per quart of beans. Heat oil in deep fryer or deep skillet. Place ridge of beans down center of each tortilla and roll. Place in oil with fold down. Fry until browned, turning once (oil will not be reusable). Serve at once. Dip in sour cream, guacamole and salsa to eat.