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Ingredients
  • 2 pounds boneless pork shoulder
  • salt
  • 1 ½ to 2 cups freshly rendered pork lard (you can buy good-quality lard from a local butcher or Mexican market; I don't recommend the hydrogenated lard that's sold in bricks)
  • 3 serranos (or 2 jalapeños) stemmed, seeded if you wish
  • 10 unpeeled garlic cloves
  • 4 ½ cups cooked beans (and kind you like), drained, cooking liquid reserved (this is the quantity you'll get from three 15-ounce cans)
  • 1 15-ounce can fire-roasted tomatoes, drained
  • ½ cup chopped cilantro (divided use)
  • 3 or 4 limes (divided use)
  • 3 ripe avocados, pitted, flesh scooped from the skins
  • 2 dozen corn tortillas
Steps
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