Sizzling Pork Tacos

Ingredients

• 1 1/2 pounds pork shoulder, not too lean, in thin 1/2-inch strips or cubes
•  Salt
•  pepper
• 3 garlic cloves, finely chopped
• 2 1/2 teaspoons ground guajillo, ancho or other medium-hot red chili
• 1 teaspoon toasted, coarsely ground cumin
• 3 tablespoons vegetable oil or good-quality lard
• 2 dozen small corn tortillas, ideally 4 1/2 inches, for serving
•  Tomatillo salsa, for serving
•  Salsa cruda, for serving
•  Radishes, trimmed, for serving
•  Cilantro sprigs, for serving

Directions

1. Season the pork generously with salt and pepper. Add the garlic, chili powder and cumin, and mix well, massaging the seasoning into the meat with fingers. Let the meat marinate for at least an hour, or refrigerate overnight.
2. Heat the oil in a wide cast iron skillet over medium heat. When the oil looks wavy, add the meat and let it sizzle, stirring occasionally, until lightly browned and cooked through, 5 to 7 minutes. Turn off the heat and keep meat warm.
3. Heat the tortillas on an ungreased hot griddle or cast iron pan. Turn them once or twice until hot and slightly puffed. As they come off the griddle, stack them on a cloth napkin to steam, with another napkin on top.
4. To assemble the tacos, stack 2 hot tortillas on a plate. Spoon on a little sizzled pork, then top with a spoonful of tomatillo salsa and another of salsa cruda. Garnish with radishes and cilantro sprigs. Serve and eat immediately.