1.Heat the oil at 170 ℃. Put the corn tortillas in the taco mold and fry in the oil for 90 seconds.
2.Cut the pork and onion into pieces. Put into boiling water. Add the herbs and stew for 1 hour and half until is tender. Season with salt, black pepper and cumin powder. Leave the fire and pull into strips when gets cool.
3.Slice the lettuce. Mix with some mayonnaise.
4.Spread some mayonnaise on the spinach wrap and combine with a corn tortilla. Put the lettuce and pork into the taco.
5.Spread some mayonnaise on the top and serve.