Meat tornado burrito

Whisk a quarter cup each of lemon juice, vegetable oil, soy sauce and chicken stock with a teaspoon of cayenne, a tablespoon of ground cumin, a quarter cup of white sugar, two crushed cloves of garlic, about a tablespoon each of kosher salt and black pepper and a whole lot of chopped cilantro.

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

De-bone, de-skin and de-fat the pork shoulder, scraping as much meat off the bone as possible, and cut into two-inch pieces.

Put two pounds of lard and one cup of water in a large wide deep dutch oven over medium-high heat until the lard is completely melted, then carefully add the pork.

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, then deep fries once the water evaporates.

After the first hour, fish out the orange rinds and add half a roughly chopped onion, four crushed cloves of garlic, four bay leaves, two cinnamon sticks, a teaspoon of cumin seeds and a tablespoon of Mexican oregano.

Add half a cup each of light Mexican beer and evaporated milk and simmer an additional hour until crispy outside and juicy inside; fridge until needed and reheat in the oil.

For the tinga, sear skin-on bone-in chicken breasts on both sides for color and fond, then set aside.

Saute one large roughly chopped onion and two cloves of garlic a few minutes, picking up the fond.

Deglaze with one cup of chicken stock, a tablespoon of apple cider vinegar, a 14-ounce can of crushed fire-roasted tomatoes and a can of chipotle chilies in adobo.

Add a teaspoon each of ground cumin and Mexican oregano, bring to a rolling simmer and return the chicken to braise about 45 minutes until tender.

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

Remove the bones and skin, shred the chicken with two forks and return it with its juices; season with kosher salt and pepper and simmer 10 or so minutes.

Remove excess herbs and garlic from the steak and sear it on well-lubricated preheated cast iron, undisturbed about five minutes until deeply charred on the first side.

Hold the steak in the oven while the tortilla is made.

Press eight and a half ounces of all purpose flour, a teaspoon of kosher salt and two ounces of refrigerator cold lard together in a food processor until it resembles coarse crumbs.

Slowly add three quarters of a cup of cold water while the machine runs until a rough ball forms, knead on a lightly floured surface until smooth and elastic, wrap in plastic and rest 15 minutes.

Preheat the paella pan evenly until smoking hot, lower the flame a little, then cook the tortilla, moving it to disperse the heat, and flip it with a pizza peel.

Use only half the batch of dough, knead twice as long to develop the gluten, and roll it out thinner and slightly smaller than the paella pan.

Slice the flank steak thinly across the grain; shred or chop the reheated carnitas into bite-sized pieces.

Stack the tortilla: carne asada, then carnitas, then cheese, then tinga de pollo so the cheese melts.

Add refried beans and a few big glugs of hot sauce.

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