Ingredients for Pork Volcánes al Pastor

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

• 7 guajillo chillies, seeds removed

• 3 morita chillies, seeds removed

• 4 dientes de ajo

• 80ml de jugo de naranja fresco

• 60ml de jugo de lima fresco

• 45ml achiote (annatto) paste

• 1 tablespoon Diamond Crystal or 1 1/2 teaspoons Morton kosher salt

• 8 (6"-diameter) corn tortillas

• 60ml de aceite de oliva virgen extra

• 350g quesillo (Oaxaca cheese), coarsely grated

• Chopped white onion, coarsely chopped coriander, and lime wedges (for serving)

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 1/8" thick). Transfer to a large bowl.

Meanwhile, bring guajillo and morita chillies and 240ml water to a boil in a medium saucepan. Cover, remove from heat, and let sit 30 minutes to allow chillies to soften.

Transfer chillies 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.

Place a rack in middle of oven; preheat to 177°C. Evenly space out tortillas on a baking sheet and bake until lightly toasted and very crisp (edges will curl and pucker), 35–45 minutes.

Heat 1 tablespoon 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 45ml oil.

Increase oven temperature to 260°C. Divide pork among tostadas and top with quesillo; bake until cheese is melted, 8–10 minutes. Top with onion and coriander and serve with lime wedges.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.