To make the dressing: add all ingredients to a high-powered blender and blend until smooth. If needed, add 1 tablespoon water at a time until you reach a thick dressing (like a Caesar)-like consistency.
Add kale to a large bowl and sprinkle with 1/4 teaspoon salt. Use your hands to massage the kale by squeezing and releasing it over and over until it feels less stiff and slightly wet, but not limp, 15 to 30 seconds.
Pour in about 1/4 cup of the dressing and toss to combine. Continue tossing in more dressing until you’ve reached your desired level of dressed-ness. Nope, that isn’t a word, but you know what I mean.
Divide the kale between 4 bowls, or build this salad in a large serving bowl if you want a pretty presentation!
If needed, warm the carnitas in a nonstick skillet over medium head. Add to the salad. Return the skillet to medium heat and cook the corn in the leftover carnitas grease. Season with salt. Add to the salad.
Meanwhile, crisp up the tortillas by placing them directly over the flame of a gas burner over the lowest heat possible for 30 seconds to 1 minute per side. Don’t have a gas flame? Place an oven rack on the highest rung and put your tortillas on a baking sheet. Broil for 1 to 2 minutes per side.
Add the remaining toppings to your salad, and serve with a crispy tortilla.
