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Mexico City's beloved stew-filled tacos offer an array of fillings from chicharrón to picadillo. This family-friendly street food is a protein-rich, fresh way to experience the capital's culinary diversity.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced pork shoulder and brown evenly for 5–7 minutes, stirring occasionally.
Lower to medium heat and add half the chopped onion, stirring until softened, about 3 minutes. Stir in diced potatoes, season with half the salt and all the cumin, and cook until edges begin to turn golden.
Add diced tomatoes and pour in just enough water to cover the mixture. Simmer uncovered on low-medium heat for 20–25 minutes, occasionally stirring, until pork and potato are tender and most liquid has reduced.
Fold in chicharrón and chile powder; mix gently until the chicharrón softens but maintains some crisp texture. Adjust salt and pepper to taste, then remove from heat.
Warm corn tortillas on a dry skillet over medium-high heat for 30–60 seconds per side until pliable. Fill each tortilla with a generous scoop of the guisado mixture, then garnish with remaining onion and fresh cilantro before serving.
