Pork volcánes al pastor: a delicious Mexican recipe

Ingredients for Pork volcánes al pastor

• 900 g skinless, boneless pork shoulder

• 7 guajillo chiles, deseeded

• 3 morita chiles, deseeded

• 4 garlic cloves, chopped

• 80 ml fresh orange juice

• 60 ml fresh lime juice

• 45 g achiote (annatto) paste

• 15 g reduced-salt sea salt

• 8 corn tortillas, 15 cm diameter

• 60 ml extra-virgin olive oil

• 340 g quesillo (Oaxaca cheese), coarsely grated

• chopped white onion

• coarsely chopped coriander

• lime wedges (for serving)

How to make Pork volcánes al pastor

1. Place the pork shoulder on a parchment-lined, rimmed baking tray and place in the freezer, uncovered, until almost completely frozen, about 2 hours.  Using a very sharp knife, thinly slice the pork to about 3 mm thick.  Transfer the slices to a large bowl.

2. Meanwhile, bring the guajillo and morita chillies along with 250 ml of water to a boil in a medium saucepan.  Cover the saucepan, remove from heat, and let it sit for 30 minutes to allow the chillies to soften.

3. Transfer the softened chillies and soaking liquid to a blender.  Add the garlic, orange juice, lime juice, achiote paste, and salt; purée until smooth.  Pour the mixture over the pork and toss to coat.  Cover and let it sit at room temperature for 2 hours, or chill for up to 6 hours.

4. Place a rack in the middle of the oven and preheat to 180°C (conventional).  Evenly space the tortillas on a baking tray and bake until lightly toasted and very crisp, about 35–45 minutes, until the edges curl and pucker.

5. Heat 15 ml of oil in a large non-stick frying pan over high heat until smoking.  Spread about one-fourth of the pork across the frying pan in a single layer; cook undisturbed until browned underneath, about 2 minutes.  Turn the pork over and cook, undisturbed, until browned and cooked through, about 2 minutes.  Transfer the cooked pork to a platter and wipe out the frying pan.  Working in 3 batches, repeat the process with the remaining pork and 45 ml of oil.

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

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.