Empalmes norteños

Method

1. 1 Squeeze pork fat into the flour, then knead with warm water for 10 minutes and let it rest for 1 hour.
2. 2 Roll the dough into a thin disc 2 mm thick and pan-fry on a dry cast iron skillet for 40 seconds on each side to form flatbreads.
3. 3 This is a thin, wheat-based pastry, not a corn tortilla; it's a Northern Mexican specialty of empalme.
4. 4 Grill the beef for 2 minutes on each side, then mince it.
5. 5 Sprinkle cheese on one pancake, then place the second pancake on top and pan-fry until the cheese melts.
6. 6 Unfold the pastry, stuff with minced meat, then drizzle with tomatillo sauce and sprinkle with onions and cilantro.

With an appliance

• Oven 38 min

  Replace step 4: spray beef with oil, place the grill rack on the top rack of the 240-degree oven for 6 minutes, and flip after 3 minutes; the meat will cook evenly, you won't need to watch the charcoal, but it will lose its smoky flavor.