Carnitas tacos with black bean salad

1.Combine pork and lard in a casserole over high heat, scatter with 1 tsp sea salt, add enough water to just cover and bring to the boil. Reduce heat to low, simmer until water has evaporated (1½-2 hours). Increase heat to medium and cook, turning pork occasionally, until meat is golden and almost falling apart (1½-2 hours). Season to taste, set aside.

2.Meanwhile, for black bean, lime and avocado salad, combine black beans and enough cold water to generously cover in a large saucepan and bring to the boil over medium-high heat. Skim scum from surface, reduce heat to low and simmer, stirring occasionally, until very tender (45 minutes-1 hour). Drain, cool slightly, transfer to a bowl, add remaining ingredients and ½ tsp sea salt, toss to combine, set aside to cool completely and refrigerate until required.

3.For white corn tortillas, combine flour, 340ml hot water and a large pinch of salt in a bowl and mix with your hands until a soft dough forms. Cover closely with plastic wrap and set aside to rest (15 minutes). Divide dough into 35gm pieces and roll into balls. Line a tortilla press (see note at left) with two squares of baking paper, then, working with one ball at a time, press gently but firmly in press to form a thin disc. Set aside on baking paper and cover with a tea towel. Preheat a cast-iron frying pan over medium-high heat, add tortillas one at a time and cook, turning once, until bubbles appear on the surface and base browns (30-45 seconds each side). Wrap in a cloth napkin to steam, soften and keep warm.

4.Top tortillas with black bean, lime and avocado salad, pork, sour cream and hot sauce, and serve with lime wedges.