Pork Volcanes - Al Pastor

Ingredients

1 2-lb. piece skinless, boneless pork shoulder (Boston butt)

8 dried guajillo chiles, seeds removed

2 dried negro chiles, seeds removed

8 garlic cloves

1/2 cup naranja bitter orange juice

¼ cup fresh lime juice

3 Tbsp. achiote (annatto) paste (get from local Mexican store)

1 Tbsp. Diamond Crystal

8 -10 corn tortillas (get from local Mexican store)

4 Tbsp. extra-virgin olive oil

12 oz. quesillo cheese, coarsely grated

Instructions

Place pork shoulder in freezer and freeze, uncovered, until almost completely frozen, about 2-3 hours. Using a very sharp knife, thinly slice pork (about ⅛" thick). Transfer to a gallon ziploc bag or large bowl.

Meanwhile, bring guajillo and negro 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.

Transfer chiles and soaking liquid to a blender. Add garlic, naranja 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.

Place a rack in middle of oven; preheat to 350°. Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp (edges will curl and pucker), 8-10 minutes.

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.

Increase oven temperature to 500°. Divide pork among tostadas and top with quesillo; bake until cheese is melted, 5-6 minutes. Top with onion and cilantro and serve with lime wedges.

Urban Cowgill February 2020