Combine the lean ground beef, ground pork, red pepper flakes, paprika, cumin, dried oregano, black pepper, and half a teaspoon of salt by hand until well mixed. Set aside.

Heat a large skillet or saucepan containing three tablespoons of oil or lard over medium heat.

Add the coriander seeds and fry until they begin to crackle and pop.

Add the onion and saute for 2 to 3 minutes or until the first signs translucency.

Add the garlic and saute for 2 to 3 minutes or until aromatic.

Add the chilis and bell pepper and saute for 2 to 3 minutes or until the peppers are tender.

Turn up the heat to high and transfer the ground meat to your pan.

Disperse the mince evenly and brown for 4 to 5 minutes while frequently stirring to prevent sticking. Drain off the fat as it amasses.

Mix in the red wine vinegar and a quarter cup of beef stock.

Reduce the heat to medium and simmer for 10 to 15 minutes or until the liquid has reduced completely and the mince is tender. Remove from the stovetop and set aside.

Drain and rinse the canned black beans and set them aside in a colander.

Heat a separate large skillet or saucepan containing three tablespoons of lard over medium heat and saute half a chopped onion until translucent.

Add two cloves of chopped garlic and the finely chopped jalapenos and green chilis. Saute for 2 to 3 minutes or until aromatic.

Stir in the black beans, coriander powder, cumin, salt, and a tablespoon of black pepper and saute for 4 to 5 minutes while stirring infrequently.

Pour over the lime juice and mash the beans with a fork until the consistency desired is reached.

Reduce the heat to low, cover, and cook for 2 to 3 minutes. Remove from the stove and set aside.

Preheat your oven to 375°F and oil or apply nonstick cooking spray to 18 muffin cups (three trays.)

Press one lightly wonton wrapper into each muffin holder to form a cup and repeat with the remaining muffin cups.

Create a layer of refried beans by filling each taco with a tablespoon of refried beans.

Crush a tortilla and scatter it over the beans evenly.

Create a second layer by scooping over a tablespoon of the cooked ground meat mix.

Create a third layer by topping off the ground meat with grated cheese followed by another crushed tortilla.

Repeat the process to create another section of three layers and finish off your taco cupcakes with extra cheese.

Add additional toppings if desired and before baking in the oven at 375°F for 15 to 20 minutes or until golden brown.