Step 1

Use the stainless steel or nonstick pan to reheat the pork.

Step 2

If the meat has become too dry (a common problem if the meat has been previously frozen), add a little water or barbecue sauce (or vinegar, if you like a tangier flavor) to the pan for moisture.

Step 3

If you haven't already gotten your chopping and dicing out of the way, it's a great way to pass the time while you're waiting for your meat to warm up.

Step 4

Heat the cast-iron skillet over medium heat.

Step 5

You'll know it's ready when you can barely stand to hold your palm a half-inch or so from the surface.

Step 6

Warm each tortilla for about 10-15 seconds per side, adjusting the heat if they begin to scorch.

Step 7

Keep each heated tortilla warm in aluminum foil or tortilla warmer while you prepare the rest.

Step 8

Alternately, you can wrap the tortillas in aluminum foil, and warm them in a 325-degree oven.

Step 9

This method gains points for being hands-off, but be careful—some tortillas will stick together in the oven, especially if they're the cheaper store-bought variety.

Step 10

Whatever you do, don't forget to heat the tortillas.

Step 11

A cold corn tortilla will not be pliable enough, and will crumble when you try to fold it.

Step 12

While it's perfectly acceptable for a taco meal to be somewhat messy (see below), you don't want all of the toppings to go flying on the first bite.

Step 13

Add a few generous tablespoons of pork to each tortilla.

Step 14

To assemble the ideal taco, add the bulkier ingredients (like cabbage and tomato) on top of the pork, following with the finely minced or crumbled ingredients (like cilantro or cheese) and finishing off with whatever sauces you prefer.

Step 15

You might want to add a little "flair" to the plate by making each taco slightly different.

Step 16

This will allow everyone to experiment with a range of flavor combinations.