Tacos de suadero

Variation: in a choricera, melt fresh rendered pork lard (about five cups) around the moat and add a couple cups of water to keep the fat at a low temperature.

Variation: sprinkle in 2 teaspoons of salt, submerge the meat, cutting it smaller if needed; vendors also cook tripitas and longaniza in the fat.

Variation: keep the fat at a very gentle simmer over medium-low heat, a little under 212, for about four hours, adding water from time to time to keep the meat submerged and the fat at temperature.

Put 2 cups of rendered pork fat in a slow cooker with 2 teaspoons of salt; scoop in the chorizo out of its casing and disperse it in the fat.

Nestle the brisket pieces down in the fat, cover, and cook on high for 4 hours; no water.

The meat should be almost fall-apart tender.

Cut the meat into pieces a little less than half an inch; it will fall apart a little.

Heavily coat the bottom of a pan with some of the cooking fat and brown the meat until crunchy, without browning it so much it dries out. The fat can be strained and stored for beans or more suadero.

Variation: put some fat on top of the dome, brown the chopped meat on it, and heat fat-dipped tortillas there.

Fill warm tortillas with the crispy meat, spoon over salsa, top with onions and cilantro and squeeze lime over.