Pork Volcánes al Pastor
A delicious Mexican dish featuring thinly sliced marinated pork shoulder served on crispy corn tortillas, topped with melted Oaxaca cheese. The pork is marinated in a flavorful blend of guajillo and morita chiles, citrus juices, and achiote paste for an authentic al pastor taste.
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.
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.
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.
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.
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.
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.
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