Add the shredded, cooked pork to Bush's Frijoles Charros Machacados, stir and warm the mixture up on the stove over medium heat. Set apart.

Warm up 1/2 inch of oil in a skillet or medium sized pan that is at least a bit larger than the diameter of your tortillas.

When the oil is hot, carefully place a tortilla in the oil for just a few seconds. You will see a change in color and it might inflate a bit.

Using wooden tongs, turn the tortilla over for a few more seconds, then lift it out of the oil, let the excess oil drain off, then place it on a plate.

Now place a cold tortilla on top of the fried tortilla.

Next, take another tortilla and do the same. Remember to alternate one fried, one cold as you stack your tortillas. This is a trick my Aunts taught me.

When all the tortillas are ready, you can begin making the tacos. Fill a tortilla with the bean and pork mix, fold it in half, and place it on a sheet of aluminum foil.

Repeat this until you have 3, 4, or 5 tacos, depending on the portion size you want to make. Fold the ears of the aluminum foil up to create a little package of tacos. Continue until all your tacos are wrapped up.

The advantage of using individual sheets of aluminum foil is you will have ideal portions for each member of the family; for example, you can wrap up four tacos for adults, and two or three for children.

Also, it helps with clean up, because you can serve the tacos just like that right in the foil.

If you are making them ahead of time, just place the packages in a steamer and let them steam for 10-15 minutes when it's time to eat.

Serve with lettuce, salsa, cream and avocado. Yum!