Pink beet tortilla tacos with pickled onions

Slice the red onion into a mason jar; add the habanero (skip it for less heat, or use jalapeno), oregano and salt.

Cover the onions halfway with hot water, add white vinegar and freshly squeezed lime juice, mix, cover and refrigerate; the longer they sit, the brighter the colour.

Blend the sliced beets with one and a half teaspoons of salt and hot water until smooth.

Add hot water to the masa flour, then the beet water, rinsing the blender cup with more water into the masa; about two cups of water in all.

Knead five minutes, until it no longer sticks and feels like Play-Doh; a ball pressed down should not crack at the sides, and if it cracks, add a little more water.

Preheat a comal on medium heat until nice and hot.

With wet hands roll a small ball of dough and press it between parchment paper in a tortilla press, or anything flat and heavy, as thin and even as possible.

Cook the tortilla 45 seconds, flip and cook another 45 seconds; flip once more and press the centre so it puffs. Once it puffs it is done; keep in a tortilla bowl and repeat.

Heat a skillet until hot, add the meat and stir while its juice evaporates, a couple of minutes.

Add a little lard, or oil, and fry a couple of minutes more until done and tender; taste and adjust the salt.

Spread the hot tortillas with avocado mashed with a little salt and lime, top with the meat, a little salsa verde, the pickled onions, cilantro and queso fresco.