Pork Volcánes al Pastor

Ingredients

• •1 piece pork shoulder
• •7 whole guajillo chiles
• •3 whole morita chiles
• •4 cloves garlic
• •⅓ cup fresh orange juice
• •¼ cup fresh lime juice
• •3 Tbsp achiote paste
• •1 Tbsp kosher salt
• •8 pieces corn tortillas
• •4 Tbsp extra-virgin olive oil
• •12 oz quesillo
• •½ cup white onion
• •¼ cup cilantro
• •2 whole limes

Cooking Instructions

1. 1.

   Place pork shoulder on a parchment-lined rimmed baking sheet and freeze, uncovered, until almost completely frozen, about 2 hours. Using a very sharp knife, thinly slice pork (shoot for about ⅛" thick). Transfer to a large bowl.

   120 min

2. 2.

   Meanwhile, bring guajillo and morita chiles and 1 cup water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chiles to soften.

   30 min

3. 3.

   Transfer chiles and soaking liquid to a blender. Add garlic, orange juice, lime juice, achiote paste, and salt; purée until smooth. Pour over pork and toss to coat. Cover and let sit at room temperature 2 hours, or chill up to 6 hours.

   120 min

4. 4.

   Place a rack in middle of oven; preheat to 350°F. Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp (edges will curl and pucker), 35-45 minutes.

   40 min

5. 5.

   Heat 1 Tbsp. oil in a large nonstick skillet over high until smoking. Spread about one-fourth of pork across skillet in a single layer; cook, undisturbed, until browned underneath, about 2 minutes. Turn over and cook, undisturbed, until browned underneath and cooked through, about 2 minutes. Transfer to a platter and wipe out skillet. Working in 3 batches, repeat process with remaining pork and 3 Tbsp. oil.

   16 min

6. 6.

   Increase oven temperature to 500°F. Divide pork among tostadas and top with quesillo; bake until cheese is melted, 8-10 minutes. Top with onion and cilantro and serve with lime wedges.

   9 min