The night after my pernil adventure, we were somehow not overdosed on pork, so I gathered together the ingredients for some soft tacos. J-Cat and I eat Mexican food almost weekly, which is partially due to our neighborhood's offerings and partially due to our obsession with tacos. We had tacos Saturday night, and knowing that I would be preparing the pernil the next day, I paid close attention to every ingredient so that I could use leftovers for tacos on Monday. It turned out that this plan was pure brilliance; the tacos were fantastic, and perfect in their simplicity. I think it was key that I got some crema instead of sour cream. Though they are not terribly different, the crema has a looser consistency and a saltier, tangier flavor, whereas sour cream often seems to overwhelm the rest of the flavors. In addition to the crema, we topped our tacos with shredded lettuce, chopped onions, chopped tomatoes, cilantro, green salsa, and a spritz of lime juice. I chopped the pernil and reheated it in a frying pan with just a bit of it's own fat (YES). Finally, the most important elements in taco construction is the use of two soft corn tortillas per taco, and resisting the temptation to overfill your taco. This is truly the only way to achieve maximum taco stability.