- 1 recipe of fat-poached carnitas.
- 1 recipe of charred corn.
- 1 recipe of onions and cilantro.
- Salvadoran or Pueblan crema; use sour cream if unavailable.
- Tomatillo or salsa verde.
- Chicharrones or pork rinds.
- Cotija or queso anejo.
- Quartered lime.
- Hot sauce and/or chili powder.
- Corn tortillas, steamed or pan-heated through until pliable.
- Smear tortilla with crema and then salsa.
- Tong 1-2 oz of fat-poached carnitas and spread it out.
- Top carnitas with charred corn and onions and cilantro.
- Sprinkle with cotija.
- Nestle chicharrone on the top like a shark fin.
- Sprinkle with hot sauce and chili powder.
- Consume immediately.