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1
Special equipment: a tortilla press
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2
Heat the olive oil in a medium Dutch oven over medium-high heat.
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3
Add the onion, season with some salt and cook, stirring occasionally, until softened, about 5 minutes.
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4
Stir in the garlic and cilantro stems and cook, stirring once or twice, until softened, about 3 minutes.
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5
Stir in the tomato paste, chipotle and adobo sauce.
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6
Season the pork with some salt, add it to the Dutch oven and cook, stirring once or twice, until golden brown on all sides, about 5 minutes.
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7
Stir in the beer, scraping any browned bits from the bottom of the pan.
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8
Stir in the chicken stock and lime zest and juice and bring to a boil.
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9
Reduce the heat to medium and simmer, stirring occasionally, until the pork is fork-tender, about 30 minutes.
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10
Meanwhile, using your hands, shape the masa into 6 even balls.
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11
Cut some wax paper into a few squares slightly larger than the tortilla press.
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12
Spray 2 pieces with some nonstick spray.
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13
Sandwich a ball of masa between the pieces of wax paper, sprayed sides against the dough, and press to flatten.
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14
Remove the tortilla and set aside.
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15
Repeat with the remaining dough, using new pieces of wax paper if necessary.
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16
Heat a cast-iron griddle or pan over medium-high heat and cook the tortillas until golden brown, about 30 seconds per side.
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17
Keep warm while you finish the pork.
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18
Taste the pork and adjust the seasoning as needed.
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19
Fold some pork in each tortilla and top with the queso fresco, some cilantro and a squeeze of lime.
