Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party. (Photo: Sam Kaplan for The New York Times)
NYT Cooking: Heavily spiced strips of pork shoulder fried crisp in a pan. Warm corn tortillas. <br/><a href="http://cooking.nytimes.com/recipes/1013757-tomatillo-salsa">Tomatillo salsa</a> and hot sauce. Pair the tacos with a pot of garlicky black beans, an avocado salad and mangoes for dessert, and you’ve got an incredible dinner for about an hour’s work. Go to.