Open beans and pour into a strainer. Rinse well and let drain. Add to a small sauce pot with rest of bean ingredients. Bring to a simmer and simmer on low until liquid turns into a nice sauce. About 30 minutes.

Meanwhile, heat a large frying pan over medium low heat. Add oil and shallots for the shrimp. Cook until shallots start to sweat. About 8 minutes.

At the same time start a heavy seasoned cast iron or non stick pan on medium low heat to cook the tortillas.

When shallots are sweaty, add garlic and diced chiles. Saute for another 5 minutes.

While they are cooking, open chipotle peppers and put all the contents of the can into a blender. Add a pinch of white sugar and a tbs water. Blend until completely pureed. You will only need about half of this sauce. Reserve the other half for a different use.

To the shallots, add the shrimp, taco seasoning and wine. Saute a couple minutes until shrimp just starts to turn pink. Turn heat up a little bit, and add half of the blended Chipotle sauce. Stir well. Cook until shrimp are just done. Do not overcook. Remove from heat when done.

On a plate, stack 2 sets of 2 tortillas add 4 shrimp per taco. Then beans, cilantro, shallots, goat cheese, and crumbled pork rinds. Garnish with lemon and radish slices. Serve immediately. Enjoy.