Ingredients

• 1 1/2 lbs pork shoulder, cut in thin 1/2-inch strips
• kosher salt & freshly ground black pepper
• 3 garlic cloves, minced
• 2 1/2 teaspoons guajillo chili powder (or ancho or other medium-hot red chile powder)
• 1 teaspoon ground cumin (for best flavor toast whole seeds and grind up coarsely)
• 3 tablespoons vegetable oil
• 2 dozen corn tortillas, ideally 4 1/2-inches for serving
• tomatillo salsa, for serving (Tomatillo Salsa Fresca)
• salsa, cruda for serving (Salsa Cruda III)
• radish, trimmed and sliced for serving
• fresh cilantro, for serving

Instructions

1. Generously season pork with salt and pepper; add garlic, chile powder and cumin and mix well massaging spices into the meat.

2. Marinate at least an hour, or up to overnight, refrigerated.

3. Heat oil in a large cast iron skillet over medium heat; once oil begins to shimmer, add meat and let sizzle, stirring occasionally, until lightly browned and cooked through, about 5 to 7 minutes.

4. Turn off heat and keep meat warm.

5. Heat tortillas on a dry griddle or another cast iron pan, turning them once or twice, until they are hot and slightly puffed; stack them on a clean cloth napkin and cover with another napkin so that they steam.

6. To serve: Stack 2 hot tortillas on a plate and spoon on a little pork, top with a spoonful of tomatillo salsa and another of the salsa cruda; garnish with radishes and cilantro.