Pork and purslane tacos

Heat the pan over medium-high and melt the lard; salt the pork from a height so it spreads evenly, add it to the pan and salt the top.

Leave the pork alone until it crusts and releases from the pan, then brown it well; remove to a tray.

Thinly slice half an onion; slice and then rock-chop the garlic very fine.

Lower the heat; break up the chorizo in the skillet with the onion and cook a few minutes until the chorizo is done and the onion browns.

Blend the can of fire roasted tomatoes with two chipotles and some of their canning broth to a smooth puree.

Stir the garlic into the chorizo and onion for 30 to 45 seconds.

Return the pork and its juices; add the tomato sauce, three quarters of a cup of water and a little salt; cover (a baking sheet works) and simmer at least an hour until the pork is completely tender.

Halve the tiny potatoes, sprinkle with a little water and salt, cover and microwave 4 minutes to steam; drain off the water.

Cut the verdolagas bunch about two inches below the top, pulling out any remaining leaves.

Add a little water to the pork, add the potatoes and verdolagas on top, cover and steam until wilted, about seven minutes, then stir in, loosening with water to a consistency that won't run out of a tortilla.

Salt to taste.

Spoon onto warm tortillas and top with queso fresco.