At altitude, cooking takes what time it takes.

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The truth is, wherever you are, actually, and whenever?  With cooking, and women, there you go.  Some things take time, and their own time.  Humidity, temp, altitude, cooking method and cooking temp... so many variables... cooking by time is a luxury of great experience and rough even then.  By all of which I mean the beans are on.

I will begin with the pork in a bit.  Unlike the video, I plan on baking it in enough fats for the original application, though a mix of lard and peanut oil.  If I could find the exact fat I wanted to do make my own lard(and tallow), or even lard I had more confidence regarding, I wouldn't mind full lard.  I consider what I have vastly better than vegetable lard, and the mix better.  But good lard or tallow from the right fats is three steps above what I use.  Butter would be okay, it's just that all fats don't work for all dishes.  Out to do ghee, actually, with right butter available.  I'm not sure what temp the fat needs to be so as not to drench into the meat.  I'll have to dig on that a bit.

After that is set up, a rest, then tortillas.  It'll be quite a bit of work, and will end in a feast for several days, even with half frozen for another time.  Bummer, couldn't find the cheese I liked, at the right price, then lost track in the right store.  Oh well.  The beans are smelling good.  They have, very conservatively, three more hours.  No rush on anything, or yet.  Later.