Street Tacos From Nixtamos Recipe

If using fresh nixtamal masa: place masa in a bowl and add warm water, oil, and salt. Mix with your hands until a soft, slightly sticky dough forms (like playdough). Add water 1 tbsp at a time if too dry. Let rest covered 30 minutes. If using masa harina: combine 2 cups masa harina with 1 to 1 1/4 cups warm water, 1 tbs oil and 1 tsp salt; knead 2–3 minutes until smooth and let rest 30 minutes.

Divide dough into 12 equal pieces (about 2 oz / 55 g each). Keep covered with a damp towel so they don't dry out.

Heat a heavy skillet or comal over medium-high heat until very hot. Press each dough ball between two sheets of plastic (or in a tortilla press lined with plastic) to 5–6 inch rounds. Peel and transfer to the hot skillet; cook 30–45 seconds until edges lift and surface shows pale brown spots, flip and cook 30–45 seconds. Flip a final time 10–15 seconds to finish. Stack cooked tortillas in a towel-lined container to keep warm and pliable.

Prepare and Brown

Preheat oven to 300°F (150°C). Season pork cubes with 1.5 tsp salt, 0.75 tsp pepper, oregano and cumin. In a large Dutch oven or heavy ovenproof pot, heat 1–2 tbs vegetable oil over medium-high. Brown pork in batches until well browned on all sides (3–4 minutes per side). Transfer browned pieces to a plate.

Aromatics & Braising

In the same pot, add the quartered onion and smashed garlic; cook 2–3 minutes until softened and fragrant, scraping up browned bits. Return pork to pot. Add bay leaves, orange halves (squeeze juice over meat and tuck squeezed halves in), lime juice, and stock—liquid should come about halfway up the meat. Bring to a gentle simmer on the stovetop.

Braise

Cover and transfer pot to the preheated oven. Braise until meat is very tender and shreds easily, 2 to 2 1/2 hours. Check once halfway and rotate if necessary. If liquid reduces too much, add up to 1/2 cup stock or water.

Shred and Crisp

Remove pot from oven. Transfer pork to a rimmed pan and shred with two forks, discarding bay leaves and orange halves (reserve any pan juices). To get the street-taco crisp, heat 2 tbs vegetable oil in a skillet over medium-high heat. Add shredded pork in a single layer and sear, pressing down, until edges crisp (2–3 minutes). Toss and repeat in batches until all pork has some crispy bits. Optionally splash 1–2 tbsp reserved braising liquid back into the pan for moisture and flavor.

Preheat broiler (or grill) on high. Toss halved tomatoes, quartered onion, unpeeled garlic and chilies with 1 tbs olive oil and a pinch of salt on a rimmed baking sheet.

Broil or grill until skins are charred and flesh is softened, 8–12 minutes, turning once so all sides get blackened spots. Let cool slightly.

Peel garlic, trim stem from chiles (remove seeds for milder salsa). Place roasted tomatoes, onion, garlic, chiles, smoked paprika, 0.75 tsp salt and 1 tbs lime juice in a blender or food processor. Pulse to desired texture—leave slightly chunky for street-taco authenticity. Taste and adjust salt/lime.

Warm tortillas briefly on the hot skillet or directly over a low gas flame until pliable and slightly charred at the edges. Keep warm stacked in a towel.

Place 2–3 tablespoons of shredded, crisped pork in the center of each tortilla (adjust amount to taste).

Top each taco with a small pinch (about 1 tbsp) of diced white onion, a teaspoon or two of chopped cilantro, a few thin radish slices, and a spoonful (about 1–2 tsp) of smoky roasted tomato salsa. Add crumbled queso fresco and pickled jalapeños if using. Serve immediately with lime wedges for squeezing.