Sizzling Pork Tacos

cooking.nytimes.com

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1 ½ pounds pork shoulder, not too lean, in thin ½-inch strips or cubes

Salt

pepper

3 garlic cloves, finely chopped

2 ½ teaspoons ground guajillo, ancho or other medium-hot red chile

1 teaspoon toasted, coarsely ground cumin

3 tablespoons vegetable oil or good-quality lard

2 dozen small corn tortillas, ideally 4 ½ inches, for serving

Tomatillo salsa, for serving

Salsa cruda, for serving

Radishes, trimmed, for serving

Cilantro sprigs, for serving

Directions at cooking.nytimes.com

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