Tacos de Campechano

Begin by preparing the suadero. Cut the Suadero into large chunks. In a heavy-bottomed pot or Dutch oven, melt 20g of Manteca de cerdo over medium heat. Sear the Suadero on all sides until browned. Add enough water to cover the Suadero, along with 20g of Cebolla blanca and 5g of Ajo. Season with 2g of Sal marina. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the Suadero is fork-tender. Remove Suadero from liquid, reserving the cooking liquid. Finely chop the cooked Suadero.

While the Suadero cooks, prepare the Longaniza. Remove the casing from the Longaniza. In a separate pan, cook the Longaniza over medium heat, breaking it up with a spoon, until it is fully cooked and crumbled. Drain any excess fat.

Next, prepare the Chicharrón prensado. In the same pan used for the Longaniza (or a clean one), add 10g of Manteca de cerdo. Add the Chicharrón prensado and cook over medium heat for 5-7 minutes, stirring occasionally, until heated through and slightly crispy.