Make the Corn Tortillas
In a medium bowl, mix the masa with the water until a dough forms. Cover and let stand for 1 hour.
Meanwhile, make the Salsa Verde
© Con Poulos Combine all the ingredients except the salt in a large saucepan and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until the onion is tender, about 20 minutes. Remove from the heat and coarsely mash the salsa with a potato masher. Let cool completely, then season with salt. You will only need about half for the tacos; store the rest in the refrigerator for another use.
Divide the masa dough into 6 equal pieces and roll each piece into a ball. Using a rolling pin, roll each ball out into an 8-inch tortilla.
Heat a griddle or cast-iron skillet. Working in batches, cook the tortillas over moderate heat, turning, until cooked through, about 6 minutes.
Make the tacos
In a large skillet, combine the chicharrones and water and cook over moderately high heat, stirring, until the chicharrones start to soften and the water is absorbed, 3 to 5 minutes. Add the Salsa Verde and cook over moderate heat, stirring, until the chicharrones are coated and the salsa is thick, about 5 minutes. Season with salt. Serve in the Corn Tortillas, topped with sour cream, purslane, and crushed chicharrones.
Note from the Food & Wine Test Kitchen
Look for good-quality chicharrones, preferably with a little meat attached, at Mexican markets.
Make ahead
The tortillas can be refrigerated for 2 days or frozen for 2 weeks. The salsa can be refrigerated for up to 5 days.
Suggested pairing
Tangy tomatillo salsa is fantastic with equally bright, citrusy white wines. Try these tacos with a vinho verde.
