You will want cracklins from pork, duck or goose to make this recipe. You can buy them in Latin markets, in Cajun markets and in some specialty markets, but mostly you will make this recipe after rendering some lard or duck fat yourself.
1poundcracklins from pork, duck or goose, cut or broken into bite-sized pieces
1recipesalsa verde(see notes)
1/2cupdiced white onions
Cotija cheese, crumbled, for garnish
Pour your salsa over the cracklins in a pot, cover the pot and bring to a simmer for 20 minutes. You might need to add a little water or stock to keep it from sticking. You want the mixture to be stiff enough to not splooge out of a taco, though. You can cook your cracklins for more than 20 minutes if you want a softer texture.
Heat up your tortillas and make your tacos! Top with cilantro, the onions soaked in the lime juice and cotija cheese.