>>150269023
Tacos are all about contrast. I would try to separate elements. So yes braising the meat and then a quick sear in its fat is a good idea (essentially what carnitas are), but do the salsa separately so you have the tangy vegetal quality of the salsa contrasting with the unctuous richness of the braised/fried pork. And pork and tortilla is already heavy, adding rice brings it down. Something like white onion or pineapple will add textural contrast as well as either allium or fruit to contrast with what you've got going on.
Anyway cyclisme.
