Topped with a sweet and smoky guajillo chilli sauce and pressure-cooked pork carnitas, these gourmet tortilla pizzas explode with delicious flavors, with salsa verde and creamy spicy chipotle sauce alongside.
Ingredients
Pork Carnitas
- 450g pork shoulder, cut into 2.5cm chunks
- 1 onion, diced
- 3 cloves garlic
- 1 tsp ground cumin
- 1 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp ground coriander
- ½ cup freshly squeezed orange juice
- 2 tbsp freshly squeezed lime juice
- 2 tbsp tomato paste
Guajillo Sauce
- 3 guajillo chilli peppers
- 1 small onion, quartered
- 2 cloves garlic
- 2 Roma tomatoes
- 1 tsp ground cumin
- 1 tsp salt
- ¼ cup olive oil
Salsa Verde
- 3 ripe tomatillos
- ¼ small white onion
- ½ serrano chilli pepper, seeded
- 2 tbsp fresh coriander leaves
- ¼ tsp salt
Creamy Spicy Chipotle Sauce
- 1 ½ canned chipotle peppers with adobo sauce
- ½ cup sour cream
- 2 tbsp freshly squeezed lime juice
- 1 clove garlic
- ¼ tsp salt
Pizzas
- 8 Guerrero® Homestyle Burritos
- 3 cups shredded Mozzarella Cheese
- 1 small onion, thinly sliced
- 1 cup halved grape tomatoes
- 2 tbsp finely chopped fresh coriander
Method
Carnitas
1. In a pressure 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.
2. Cook for 35 minutes or until pork is very tender. Quick Release the pressure. Remove lid.
3. Transfer pork to cutting board; using 2 forks, shred pork. Stir back into sauce.
Guajillo sauce
1.Heat skillet over medium-high heat. Toast guajillos, turning frequently, for 1 to 2 minutes or until fragrant. Transfer to heat-proof bowl. 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.
2. Return skillet to medium-high heat. Cook onion and garlic, stirring occasionally, for 2 to 4 minutes or until starting to char in spots.
3. 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.
Salsa verde
1. Preheat oven grill.
2. Arrange tomatillos, onion and serrano chilli on foil-lined baking sheet.
3. Grill, flipping halfway through the cook time, for 5 to 7 minutes or until vegetables are starting to char. Transfer to (clean) blender.
4. Add coriander and salt to blender; blend until coarsely chopped. Transfer to bowl, cover and refrigerate until ready to use.
Creamy chipotle sauce
1. In (clean) blender, blend chipotles, sour cream, lime juice, garlic and salt until smooth.
Pizzas
1. Preheat air fryer to 200°C.
2. Spread each tortilla with 2 tbsp guajillo sauce, leaving 1cm border. Divide cheese among tortillas. Top with pork carnitas and sliced onion.
3. Air-fry each tortilla pizza for 7 to 10 minutes or until cheese has melted and is bubbling.
Serve pizzas with tomatoes, salsa verde, creamy chipotle sauce and coriander.
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.
