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Ingredients

• 2 pounds boned pork shoulder or butt
• 1 onion (about 1/2 lb.), chopped
• 3 cloves garlic, pressed or minced
• 2 teaspoons cumin seed
• 1 cup chicken broth or water
• 2 cans (19 oz. each) red chili sauce
• 2 or 3 canned chipotle chilies
• 1 bag (1 lb.) frozen corn kernels
• 1 red bell pepper (3/4 lb.), stemmed, seeded, and chopped
• 1/2 cup chopped fresh cilantro
• Salt
• 8 flavored or plain flour tortillas (10 in. wide)
• 2 cups shredded Mexican cheese blend
• 1 cup (about 5 oz.) crumbled cotija or feta cheese
• 1 firm-ripe avocado (about 6 oz.)
• Cilantro sprigs

Description

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