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Ingredients
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Pork Cheek Paste
Tortillas
Method
Pork Cheek Paste
- 1
- 2
Cook the Pork
Add the pork cheeks to the saucepan and brown them on all sides. Sprinkle with smoked paprika, cumin, salt, and black pepper.
- 3
Simmer
Pour in the chicken stock, bring to a simmer, cover, and cook on low heat for about 2 hours, or until the pork is tender and easily shredded.
- 4
Blend
Once cooked, remove the pork cheeks, allow them to cool slightly, and then shred them. Blend the shredded pork with some of the cooking liquid until you achieve a smooth paste.
Tortillas
- 5
Mix Dry Ingredients
In a bowl, combine the flour, salt, and baking powder.
- 6
Add Wet Ingredients
Add the water and olive oil to the dry ingredients and mix until a dough forms.
- 7
Knead the Dough
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth.
- 8
Roll Out Tortillas
Divide the dough into small balls and roll each one out into a thin circle.
- 9
Cook Tortillas
Heat a skillet over medium-high heat and cook each tortilla for about 1 minute on each side until lightly browned.
