Pizzas Carnitas with Guajillo Sauce

Ingredients:

Pork Carnitas:
1 lb pork shoulder, cut into 1-inch chunks
1 onion, diced
3 cloves garlic
1 tsp ground cumin
1 tsp Mexican oregano
1 tsp salt
1 tsp black pepper
1/2 tsp ground coriander
1/2 cup freshly squeezed orange juice
2 tbsp freshly squeezed lime juice
2 tbsp tomato paste

Guajillo Sauce:
3 guajillo chile peppers
1 small onion, quartered
2 cloves garlic
2 plum tomatoes
1 tsp ground cumin
1 tsp salt
1/4 cup olive oil

Salsa Verde:
3 ripe tomatillos
1/4 small white onion
1/2 serrano chile pepper, seeded
2 tbsp packed fresh cilantro leaves
1/4 tsp salt

Creamy Spicy Chipotle Sauce:
1 1/2 canned chipotle peppers with adobo sauce
1/2 cup Mexican crema
2 tbsp freshly squeezed lime juice
1 clove garlic
1/4 tsp salt

Pizzas:
8 Guerrero® Garlic Herb Caseras
3 cups shredded Oaxaca cheese or mozzarella
1 small onion, thinly sliced
1 cup halved grape tomatoes
2 tbsp finely chopped fresh cilantro

how to make it:

Step 1: Prepare carnitas
In inner pot of multifunction cooker, stir together pork, onion, garlic, cumin, oregano, salt, pepper and coriander. Stir in 1 cup water, orange juice, lime juice and tomato paste. Close and lock the lid.

Select Pressure Cook/Manual setting on High Pressure and cook for 35 minutes or until pork is very tender. Quick Release the pressure. Remove lid.

Transfer pork to cutting board; using 2 forks, shred pork. Stir back into sauce.

Step 2: Prepare guajillo sauce
Heat medium cast-iron skillet over medium-high heat. Toast guajillos, turning frequently, for 1 to 2 minutes or until fragrant. Transfer to heat-proof bowl (reserve skillet). Cover guajillos with 1 cup boiling water and soak for 10 to 15 minutes or until softened. Reserving liquid, drain guajillos. Stem and seed guajillos.

Return skillet to medium-high heat. Cook onion and garlic, stirring occasionally, for 2 to 4 minutes or until starting to char in spots.

Transfer onion and garlic to blender. Add guajillos, tomatoes, cumin and salt; blend until smooth. Thin with some of the reserved soaking liquid if needed. Stir in oil. Transfer to bowl, cover and refrigerate until ready to use.

Step 3: Prepare salsa verde
Preheat broiler.

Arrange tomatillos, onion and serrano chile on foil-lined baking sheet.

Broil, flipping halfway through the cook time, for 5 to 7 minutes or until vegetables are starting to char. Transfer to (clean) blender.

Add cilantro and salt to blender; blend until coarsely chopped. Transfer to bowl, cover and refrigerate until ready to use.

Step 4: Prepare creamy chipotle sauce
In (clean) blender, blend chipotles, Mexican crema, lime juice, garlic and salt until smooth.

Step 5: Assemble pizzas
Preheat air fryer to 400°F according to manufacturer’s directions.

Spread each tortilla with 2 tbsp guajillo sauce, leaving ½-inch border. Divide Oaxaca cheese among tortillas. Top with pork carnitas and sliced onion.

Air-fry each tortilla pizza for 7 to 10 minutes or until cheese has melted and is bubbling.

Step 6: Serve pizzas
Serve pizzas with tomatoes, salsa verde, creamy chipotle sauce and cilantro.

Tip: Served air-fried pizza with garnishes as desired, and garnish also with fresh pineapple, avocado slices, thinly sliced jalapeño peppers and pickled red onions.