...but in a pinch any neutral oil works well. Stay away from olive oil, coconut oil, etc that obscure that corn flavor.

Or would that be redundant?

I use it to make baked tortilla chips and the results are great.

But corn oil works well with corn torts

Corn, canola (or other rapeseed), vegetable (soybean) are all fine.

Sure, you could use peanut or avocado -- or animal fat (tallow or lard) -- but that isn't necessary.

I'd love to have your recipe, it looks delicious.

My recipe

Charizo … ground cooked in big cast iron skillet… set aside
olive oil, garlic, 2 Serrano peppers … fresh seeded, tomatoes fresh, cilantro fresh
Penzy’s northwoods and taco seasoning, chives, fresh green peppers,
brown sugar, and fresh basil. Cooked about 15 minutes.
Add charizo back in
1 box of red beans and rice mix as per the instructions .. zatarians
Black Beans 1 can
Hominy 1 28 oz can

Simmer 30 minutes to whenever on low heat and put on a warmed tostada shell or taco shell or flour tortilla and top with Mexican cheese mix.

You can skip the charizo if you want.

I've never heard of a tostada being referred to as a flat taco!

Southern California born and raised, Hispanic food abounds.

And, corn oil.

It was either Pacific Beach or Ocean Beach that had a low slung cinder block Mexican restaurant
with outdoor seating about a quarter mile uphill from the ocean and the food there was outstanding.
Even though I was under 21 the owner/waiter would get me beer and some marijuana too. The girl
I was with was from L.A. and attractive too. I got to like flat tacos there. E.Z.er to eat then a regular
hard shell taco.

The hole in the wall Mexican places are the best!
And there are so many to choose from.

with a high smoking point:

Peanut oil is your answer!

whatever's in the used oil jar (we filter the leftover oil than store it for later use): peanut, canola, the cheap-ish olive oil from CostCo

I wouldn't use the good locally produced olive oils - I save those for salads.

"Flat tacos" ? I think tostadas (tlayudas in some parts of Mexico) may be older than tacos - I've seen the women at one of the local Oaxacan food stalls making them on hot comals - no oil involved! Tostadas are a lunch staple chez moi, usually with refried beans and pickled jalapenos.