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1
Put the chiles into a small bowl and cover with hot water; set aside.
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2
In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil.
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3
Generously season the pork with salt and pepper.
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4
Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside.
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5
Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan.
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6
Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot.
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7
Return the meat to the pan along with any accumulated juices.
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8
Top the meat with the tomatoes.
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9
Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid.
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10
Squeeze the orange and lime juices into the pot and add the rinds.
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11
Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender.
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12
Remove the meat to a platter and cover to keep warm.
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13
Strain the braising liquid and reserve.
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14
Shred the pork.
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15
Add some of the reserved braising liquid if the meat is dry.
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16
Take a tortilla and place about 2 tablespoons of the mixture on top.
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17
Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.
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18
Put the masa harina in a bowl and mix in the salt.
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19
Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together.
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20
Knead for a few minutes to smooth the dough out.
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21
The dough should be firm and springy and should not stick to your hands.
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22
Test by forming a small disk, if it cracks around the edges you need more water.
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23
Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press.
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24
Form a 1 1/2-inch ball of dough and place it in the center of the press.
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25
Top with another piece of plastic, close the press, and push the lever down to form the tortilla.
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26
(Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.)
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27
Open the press and remove the top layer of plastic.
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28
Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side.
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29
Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable.
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30
Continue until you have used up all the dough.
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31
Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt.
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32
Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst.
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33
Add the cooked vegetables to a blender with the cilantro leaves and lime juice.
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34
Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree.
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35
Taste and adjust seasoning with more cilantro, lime juice, or salt.
