30 minutes
A festive dish featuring seasoned pork shoulder strips wrapped in warm corn tortillas and garnished with tomatillo salsa, salsa cruda, radishes, and cilantro.
Pork Shoulder, sliced into 1/2-inch strips or cubes
0 lb
to taste
to taste
Garlic, finely chopped
cloves
Ground Guajillo Chile
teaspoons
Cumin, toasted, coarsely ground
teaspoons
tablespoons
Corn Tortillas, heated
each
Tomatillo Salsa
to taste
Salsa Cruda
to taste
Radishes, sliced
each
sprigs
1. Season the Pork
Slice the pork shoulder into 1/2-inch strips or cubes and season generously with salt, pepper, finely chopped garlic, ground guajillo chile, and toasted, coarsely ground cumin. Let the pork marinate for at least an hour, or overnight for best results.
2. Cook the Pork
Heat the vegetable oil or lard in a cast iron skillet over high heat. Add the seasoned pork to the skillet and sear until golden brown, ensuring a Maillard reaction for complex flavors. Remove the pork and let it rest.
3. Prepare the Tortillas
Heat the corn tortillas on a griddle or in another cast iron pan until they're hot and slightly puffed. Keep them warm until ready to assemble the tacos.
4. Assemble the Tacos
Lay a warm tortilla flat on a plate, add a spoonful of the cooked pork, and garnish with tomatillo salsa, salsa cruda, sliced radishes, and a sprig of cilantro. Serve immediately.
Opt for pork shoulder or pork butt, which has a balance of fat and meat, impeccably suited for juicy, tender results.
Offer a choice of vibrant salsas and a drizzle of lime juice before serving to brighten the dish.
Marinate your pork for at least 4 hours or overnight with a mix of citrus juices and spices such as cumin, smoked paprika, and chili powder.
Use a blend of raw and pickled vegetables like quick-pickled red onions or radishes, and fresh cilantro and diced onions.
Preheat your pan until it's around 400°F and start searing the pork without oil as the fat will render naturally.
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