← Nouns Cooking · Mexican

Ingredients

• 16 small thin corn tortillas (about 10 cm)
• 4 tbsp lard (or oil)
• 250 ml salsa verde
• 250 ml salsa roja (cooked red salsa)
• 250 g cooked shredded pork (or chicken)
• ½ white onion, finely chopped
• 60 g Queso fresco, crumbled (optional)

Method

1. Heat the lard on a large griddle or frying pan over medium-high heat.
2. Lay in the tortillas in batches and fry for 1 minute, until the undersides start to crisp.
3. Spoon salsa verde over one half of each tortilla and salsa roja over the other, letting the sauce sizzle into the tortilla.
4. Top with shredded pork and cook for 1–2 min more, until the bases are crisp at the edges but the centres are still a little soft.
5. Sprinkle with onion and cheese, if using, and eat hot, straight from the pan.

Tips

• Thin, small tortillas are key; cut larger ones down with a round cutter.
• Use homemade salsa verde and salsa roja asada from this kitchen for the best flavour.

Sources

Written in our own words after cross-checking these recipes:

My Latina Table ¡Hola! Jalapeño Isabel Eats