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2-lb skinless, boneless pork shoulder (Boston butt)

7 guajillo chiles, seeds removed

3 morita chiles, seeds removed

4 garlic cloves

⅓ c fresh orange juice

¼ c fresh lime juice

3 Tbsp achiote (annatto) paste

1 Tbsp Diamond Crystal or 1½ tsp Morton kosher salt

8 6"-diameter corn tortillas

4 Tbsp extra-virgin olive oil

12 oz quesillo (Oaxaca cheese), coarsely grated

Achiote paste can be found at Latin markets and online.

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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.

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.

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.

4. Place tortillas on a sheet pan in a cold oven. Set a timer for 15 minutes and heat oven to 425°. When the timer goes off, remove tortillas from the oven.

5. Heat 1 Tbsp oil in a large nonstick skillet over high until smoking. Spread about ¼ 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.

6. Increase oven temperature to 500°. 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.

Tags: BonAppetit, Bon-Appetit, Bon Appetit, Cheese, Dinner, Gluten-free, Main, Mexican, Nut-free, Pepper, Pork, RickMartinez, Rick-Martinez, Rick Martinez, Taco, Tortilla, Tostada