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 garlic cloves

• 80ml fresh orange juice

• 60ml fresh lime juice

• 45ml achiote (annatto) paste

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

• 8 (6"-diameter) corn tortillas

• 60 ml extra jungfruolja

• 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.

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