Tacos campechanos: seared bistec and chorizo hash with potato and chicharrón

Season the thin-sliced chuck eye steak with salt.

Heat a skillet, add lard (or oil) to a little more than a thin even coat, and lay in the beef.

Sear about a minute and a half until well browned, then flip and brown the other side. Remove and sear the remaining beef the same way.

Chop the seared beef crosswise into roughly quarter-inch pieces.

Add a little more fat if needed; add the chorizo and break it up so it renders. Chop the onion and stir it in to coat with the fat; cook until the chorizo browns and the onions soften.

Grate the potatoes and mix them into the chorizo and onions, then add the chopped beef. Cook until it comes together into a hash; grated potato cooks quickly.

Grind cumin seeds and black pepper in a mortar and sprinkle over; crush Mexican oregano between the palms over the pan. Cook a couple more minutes until cooked through and browned.

Crumble or chop the chicharron.

Taste for salt. Serve from the skillet: a little of the mixture on a couple of warm tortillas, topped with raw tomatillo avocado salsa and crunchy chicharron.