Boil the chiles with 1/4 of the white onion and about 2 cloves of garlic. Once the chiles are soft, let them cool slightly, then blend them until smooth.

First, marinate the pork slices for 30 minutes with the juice of 3 limes, salt, and pepper to taste.

After 30 minutes, discard the lime marinade from the meat. Blend the chiles, strain the mixture, and pour it over the meat. Add the paprika, mix well, and let it rest for another 30 minutes.

While the meat marinates in the adobo, chop the red onions, shred the cabbage, boil the chile de árbol for the salsa, and prepare the avocados for the guacamole.

For the salsa, once the chiles are cooked, blend them with 2 cloves of garlic, a splash of white vinegar, and salt to taste. Blend to your desired texture.

For the guacamole, blend the peeled avocados with 1/4 white onion, 1 serrano chile, a few sprigs of cilantro, the juice of 2 limes, salt to taste, and a splash of water to thin it out. Adjust the flavor and texture before serving—add more water if too thick, or more avocado if too thin.

Once everything is ready, heat the pork lard in a large skillet or griddle. When very hot, add the marinated meat and fry until cooked through. Remove and chop into small cubes.

To serve, take 2 tortillas and briefly dip them in the hot lard. Place them on a plate, top with cooked beans, then add the pork, cabbage, chopped red onion and/or pickled or caramelized onion. Serve with guacamole and chile de árbol salsa on the side (you can also add sautéed chiles if you like). Adjust toppings to your taste.

Here's another recipe from my hometown—hope you enjoy it!