No one has recorded a better version of this ultimate southwestern French dish, nor is it likely anyone ever will. Paula [Wolfert] learned it in the dining room of Pierrette Lejanou, a local Toulouse woman known to make the best. This is a three-day project, made more pleasurable if you can collaborate with a friend. The biggest challenges lie in the shopping: in addition to Tarbais beans and duck confit, the dish contains six kinds of pork. It’s an ideal excuse to visit that new nose-to-tail butcher shop that just opened. The staff will be excited to hear you are tackling this and should have most items.
Bricklayer get their name from the Spanish word albañil, or bricklayer, as tacos like these are a common meal served at lunchtime.