Gringas with quick pastor-style pork

Stem the ancho chilies, tear them open and shake out the seeds.

Toast the chilies in a big skillet over medium heat, pressing them flat, until aromatic and lightened in color; flip and toast the other side.

Cover the chilies with the hottest tap water, weighted under a small plate, and rehydrate 20 to 30 minutes.

Microwave the peeled garlic covered with tap water for one minute.

Put the softened chilies in a blender with half a cup of the soaking liquid, the garlic, a little vinegar, pineapple, cinnamon, black pepper, chipotle chilies and agave syrup; blend until completely smooth.

Add about a teaspoon and a half of salt, pulse and taste: a marinade should taste slightly salty.

Slice the pork shoulder about a quarter inch thick and mix with half the marinade; the rest keeps about three weeks refrigerated or months frozen.

Coat a cast iron pan with lard over medium-high heat; lay the pork flat and sear undisturbed several minutes until a crust forms, then turn and sear a couple more minutes.

Cut the meat into quarter-inch strips and sprinkle lightly with salt.

On a griddle over medium heat lay down flour tortillas, spread about half a cup of cheese to the edges of each, add the pork and a little chopped white onion, and top with another tortilla.

Press down; once the cheese melts, flip with a large spatula and toast the other side.

Cut into quarters, line up on a platter and sprinkle with queso anejo.