Prep The Ground Meat

Set up the meat grinder, all metal parts from the freezer. Grind the liver, heart, and kidneys on a medium-size (1/4″) plate into a bowl sitting on ice. Mix the meat to combine.

Prep Your Veggies

Cut the tomatillo tomato in half. In a cast-iron pan, cook each half dry until charred black. Remove them, put in a bowl and cover tightly with plastic wrap to steam. Cut the red onion in half, the char and steam the same way. Char the jalapeño on all sides, then wrap in plastic to steam.
For tomatillo, tomato, and jalapeño, scrape off all black matter and seeds and discard. Chop the charred onion.
In a blender, combine half of the cilantro, garlic and charred tomatillo, tomato and red onion. Squeeze in juice of 3 limes and blend until liquefied to make salsa. Season with sea salt and pepper to taste. Set aside.

Cook Your Meat

In a cast-iron pan with vegetable oil, cook off the ground meats. Remove and discard the seeds of the dried Mexican pepper, then chop the pepper and add to meats while cooking. Add 1/2 of the pureed salsa to the meat while it’s cooking. Add water if needed. Cook until the dried pepper is tender. Season with salt, pepper, lime juice, and salsa to taste.

Prep The Tortillas

Lightly oil a nonstick pan. To warm up tortillas, lightly dampen them on one side, then put the damp side down in the pan and cook on low heat.

To Serve

Assemble each tortilla on a large platter with 2 Tbsp. meat mixture in the middle and top with salsa and chopped cilantro. Scatter sliced radishes and diced white onion around the platter.