Meat Tornado burrito

Whisk the lemon juice, vegetable oil, soy sauce, chicken stock, cayenne, cumin, sugar, garlic, salt, pepper and cilantro until homogenous.

Pour the marinade over the flank steak in a bowl or casserole; cover and refrigerate about four hours, flipping once or twice.

Bone, skin and trim the pork shoulder, scraping as much meat off the bone as possible, and cut into two inch pieces.

Melt the lard with the water in a large wide deep dutch oven over medium-high heat, then add the pork carefully.

Squeeze in the juice of two large navel oranges and drop the halves in; bring to a bare simmer.

Lower to medium-low and hold a bare simmer about two hours; the pork braises first and then fries once the water has evaporated.

After the first hour fish out the orange rinds and add the onion, garlic, bay leaves, cinnamon, cumin seeds and oregano.

Add the beer and the evaporated milk and simmer a further hour, until crisp outside and juicy inside.

Refrigerate the carnitas; they reheat in the oil.

Sear the skin on bone-in chicken breasts on both sides for colour and fond, then set aside.

Saute the onion and garlic in the pot for a few minutes, picking up the fond.

Deglaze with the chicken stock and add the vinegar, tomatoes, chipotles in adobo, cumin and oregano.

Bring to a rolling simmer, return the chicken and braise about 45 minutes until tender and cooked through.

Lift out the chicken and blend the vegetables and chilies to a smooth but slightly chunky sauce with an immersion blender.

Remove the bones and skin, shred the chicken with two forks and return it and its juices to the pan.

Season with salt and pepper and simmer about ten minutes; taste for seasoning.

Scrape the excess herbs and garlic off the marinated steak so they do not burn.

Sear the steak on thoroughly preheated cast iron, undisturbed about five minutes, until the first side is deeply charred.

Pulse the flour, salt and cold lard in the food processor to coarse crumbs.

Add the cold water slowly with the machine running until a rough ball forms, then knead on a lightly floured surface until smooth and elastic.

Wrap in plastic and rest at room temperature about 15 minutes so the gluten relaxes.

Preheat the paella pan evenly until smoking hot, then lower the flame.

Roll the dough out on a generously floured surface to slightly smaller than the pan, and unfurl it into the pan like a pie crust.

Correction after the first attempt tore and cooked unevenly: use only half the batch of dough, knead it twice as long to develop the gluten, roll it thinner and smaller, move the pan to spread the heat, and flip with a pizza peel.

Slice the flank steak thinly across the grain.

Shred or chop the reheated carnitas into bite-sized pieces.

Layer onto the tortilla: carne asada, then carnitas, then cheese, then the tinga de pollo so the cheese melts, then refried beans, then the hot sauce.

Tuck in the sides, roll it over on itself and tuck in the bottom.