Puebla-style mini tortillas with pork (Chalupas poblanas)

1. Simmer the pork shoulder in the water with the garlic, bay leaf and salt for 1½ hours until tender; lift out and shred.

2. For the green sauce, boil the tomatillos for 5 minutes and blend with salt and a little onion. For the red sauce, deseed the guajillo chilies, soak in hot water for 15 minutes, then blend with the tomato, garlic and salt.

3. Knead the masa harina with the salt and lukewarm water into a soft dough, divide into 16 balls and press between two sheets of plastic into thin tortillas about 10 cm across.

4. Cook the tortillas in a hot, dry pan for 1 minute per side.

5. Melt the lard in a frying pan and fry the tortillas one by one; while they're still in the fat, spread half with green sauce and half with red sauce and top with the shredded meat.

6. Serve hot, sprinkled with thinly sliced red onion – 2 green and 2 red chalupas per plate.

Tip: The chalupa's crisp edge and soft centre come from the lard – you can use oil, but lard gives the true Puebla flavour.