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1
Preheat the oven to 425F (220C).
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2
Cut the skins into 4 or 5 pieces, each roughly 1 inch (2.5 cm) square.
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3
With your hands, combine the skin pieces and canola oil in a roasting pan and season with a pinch each of salt and pepper.
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4
Roast the skins for 1 hour, stirring and tossing them every 15 minutes with your trusty tongs.
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5
While the skins are roasting, make the rub.
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6
In a small bowl, stir together the salt, sugar, pepper, chile powder, cumin, coriander, and achiote powder.
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7
When the skins are ready, they should be crispy, golden, and delicious looking.
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8
Remove from the oven, drain, and pat dry with paper towels.
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9
Chop finely while still lukewarm, and season to taste with the rub.
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10
Keep warm.
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11
(The remaining rub will keep well in a tightly capped jar in a cool, dry cupboard.)
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12
Just before the skins are ready, make the potato de gallo.
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13
In a nonstick frying pan, fry the potato in the oil for about 6 minutes, or until they have a French-fry color and are crispy.
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14
Transfer to paper towels and pat dry.
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15
Just before you are going to serve the tacos, combine the potato, onion, chile, mayonnaise, coriander, and lime juice and season with salt.
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16
Dont mix the ingredients any sooner; it is important that the salsa tastes fresh.
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17
Now, build each taco: warm tortilla, some skin, some spud, a yolk (as dressing), and a coriander sprig.
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18
In a large bowl, whisk together the egg yolk and mustard.
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19
Pour in the oil in a steady, fine, slow stream and whisk, whisk, whisk.
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20
Always have a glass of water nearby in case the mayonnaise starts splitting and you need to thicken and mend.
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21
Season with salt, pepper, and lemon juice to taste.
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22
Mix in some of the pureed herbs if you want to add a bit of flavor.
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23
Use right away, or cover and refrigerate for up to 2 days.
