Pork Enchiladas Rojas
INGREDIENTS
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1 teaspoon coriander seeds
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2 tablespoons cumin seeds
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14 guajillo chiles, seeds removed
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4 ancho chiles, seeds removed
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3 morita chiles
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4 cups homemade chicken stock or low-sodium chicken broth
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8 garlic cloves, peeled
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2 tablespoons tomato paste
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1 teaspoon Mexican or Italian oregano, crushed
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1 tablespoon vegetable oil
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1 pound boneless pork shoulder (Boston butt), fat trimmed
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Kosher salt
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2 bay leaves
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1 cup vegetable oil
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8 corn tortillas
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10 ounces queso fresco, crumbled, plus more for serving
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1 avocado
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2 tablespoons sour cream
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1 tablespoon fresh lime juice
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Kosher salt
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 1/2 onion, sliced into thin rings
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A spice mill or mortar and pestle
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