The North American cuisine I miss most is Mexican. While I love the traditional dishes, I also appreciate the modern fusion food sold at taco trucks in many United States cities, which mix Mexican ingredients with those of other cultures. While Mexican dishes such as mole and enchiladas can be quite complex and time-consuming, as they require toasted chillies and ground spices, these two recipes are easy.
Chalupas with carnitas (pictured)
Chalupa means 'little boat' in Spanish. The dough uses masa harina, which is flour made from ground hominy (a type of dried maize) that's been treated with slaked lime to make it more nutritious. Masa harina (sometimes labelled masa flour) is sold at City'super; it's not the same as regular corn flour and the two are not interchangeable.
For this dish, it is essential that the pork has a good amount of fat; if it's too lean, the meat will be hard and dry. I use well-layered pork belly.
For the carnitas:
1kg fatty pork
200ml unsalted chicken broth