Sizzling Pork Tacos
Jim Wilson/The New York Times
1 1/2 pounds pork shoulder, not too lean, in thin 1/2-inch strips or cubes
Salt and pepper
3 garlic cloves, finely chopped
2 1/2 teaspoons ground guajillo, ancho or other medium-hot red chile
1 teaspoon toasted, coarsely ground cumin
3 tablespoons vegetable oil or good-quality lard
2 dozen small corn tortillas, ideally 4 1/2 inches, for serving
Tomatillo salsa, for serving
Salsa cruda, for serving
Radishes, trimmed, for serving.
Cilantro sprigs, for serving.
1. Season the pork generously with salt and pepper. Add the garlic, chile powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight. Salt and pepper
3 garlic cloves, finely chopped
2 1/2 teaspoons ground guajillo, ancho or other medium-hot red chile
1 teaspoon toasted, coarsely ground cumin
3 tablespoons vegetable oil or good-quality lard
2 dozen small corn tortillas, ideally 4 1/2 inches, for serving
Tomatillo salsa, for serving
Salsa cruda, for serving
Radishes, trimmed, for serving.
Cilantro sprigs, for serving.
2. Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
3. Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
4. To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.
Yield: Serves 4 to 6.
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