PORK VOLCáNES AL PASTOR
Thinly slicing the pork and cooking it with plenty of marinade still clinging in a hot skillet yields the charred edges and deep flavor of traditional spit-roasted pastor.
Provided by Rick Martinez
Categories Bon Appétit Dinner Lunch Taco Pork Chile Pepper Orange Juice Lime Juice Tortillas Soy Free Peanut Free Tree Nut Free Wheat/Gluten-Free
Yield Makes 8
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- 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.
- 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°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.
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