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Ingredients

Serves 8

• 1 tablespoon olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried oregano
• 2 bay leaves
• Coarse salt and ground pepper
• 3 tablespoons tomato paste
• 1 (3-pound) boneless pork shoulder, cut in half lengthwise
• 1 can (28 ounces) whole tomatoes in juice
• 1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
• 16 (6-inch) toasted corn tortillas
• 1 cup crumbled queso fresco, feta, or goat cheese
• 1 cup fresh cilantro leaves
• Crunchy Slaw with Radishes, optional

Description

Note: Queso Fresco Is A Fresh Mexican Cheese Now Available In Many Grocery Stores. To Toast Tortillas, Hold Them With Tongs And Place Them Directly On The Grates Of A Gas Burner, About 30 Seconds Per Side. Or Warm Them, One At A Time, In A Dry Skillet O

Martha Stewart