Fonda Fina Recipe

Make dough

Whisk masa harina and salt in a bowl. Gradually add warm water and the optional 1 tsp oil, stirring until a soft, slightly tacky dough forms. It should hold together and not be crumbly. If dry, add water 1 tbsp at a time; if too sticky, add up to 1 tbsp masa harina.

Rest

Cover the dough with a damp towel or plastic wrap and let rest 15–20 minutes to hydrate.

Form tortillas

Divide dough into 10 equal pieces (about 40–45 g each) and roll into balls. Use a tortilla press lined with plastic (or a heavy skillet) to press each ball between the plastic sheets into 6-inch rounds.

Cook tortillas

Heat a dry cast-iron or nonstick skillet over medium-high heat until hot. Cook one tortilla at a time: 40–60 seconds until edges set and light brown spots appear, flip and cook 30–45 seconds, then flip once more 10–15 seconds to finish. Keep cooked tortillas wrapped in a clean towel or in a low oven (150°F/65°C) with the optional butter brushed on to keep soft.

Brown the pork

Pat pork cubes dry and season with the listed 1 tsp salt and 1/2 tsp pepper. Heat 1 tbsp oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat. Brown pork in batches so pieces develop a good sear, about 3–4 minutes per side. Transfer browned pieces to a plate.

Deglaze and combine

Reduce heat to medium. Add onion quarters, smashed garlic, cumin and oregano to the pot and cook 1–2 minutes until fragrant. Add orange juice, lime juice and stock, scraping up browned bits from the bottom. Return pork and any accumulated juices to the pot and tuck in the bay leaf.

Braise

Bring to a simmer, then lower heat to maintain a gentle simmer. Cover partially and simmer gently for 1.25–1.5 hours, or until pork is very tender and shreds easily with a fork. Alternatively, braise in a 300°F (150°C) oven for the same amount of time.

Shred and crisp (optional)

Remove pork to a cutting board and shred with two forks, discarding bay leaf and onion. For crisp edges (optional, recommended), heat a large skillet over medium-high, add a drizzle of oil, then spread shredded pork in a single layer and cook without stirring 2–3 minutes to brown, then stir and brown another 1–2 minutes. Season to taste with salt and a squeeze of lime if desired.

Quick pickle

In a small heatproof bowl or jar, combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt. Stir until sugar and salt dissolve. Add thinly sliced red onion, press down to submerge, and let sit at room temperature for at least 20 minutes. For best flavor, refrigerate 1 hour before serving. Keep refrigerated; good for several days.

Warm tortillas

Re-warm tortillas briefly on the hot skillet 15–20 seconds per side so they are pliable.

Assemble tacos

Place 2–3 tablespoons of shredded braised pork in the center of each tortilla. Top with a few pickled red onion slices, a sprinkle of chopped cilantro, a few radish slices, a spoonful (about 1–2 tsp) of salsa verde, and crumble with queso fresco. Add hot sauce if using and squeeze fresh lime over the top.

Serve

Serve immediately with extra lime wedges and remaining salsa on the side.