Elotero Pizza Recipe | California Dairy Foodservice

Ingredients

• 13 ounces prepared pizza dough at 65% hydration
• 5 ounces Real California Oaxaca cheese
• 6 ounces guajillo braised pork shoulder (instructions below)
• 3 ounces sliced jalapeño peppers
• 6 ounces Corn Requesón (instructions below)
• 2 ½ ounces Real California Cotija cheese
• 2 ounces micro cilantro
• 1 ounce lime juice
• 2 ½ cups roasted corn kernels
• 1/2 teaspoon Piment d’Espelette pepper
• 1 teaspoon salt
• 2 Tablespoons Real California Estero Gold Reserve or Asiago cheese, diced
• 2 cups Real California requesón cheese (unsalted)
• ¼ cup Real California heavy cream
• Put all ingredients into a food processor and process until smooth.
• 2 ½ lbs pork shoulder, chopped into 1 ½ inch cubes
• 20 dried guajillo peppers, stems removed
• 6 cloves garlic, diced
• ½ teaspoon ground black pepper
• ½ teaspoon Piment d’Espelette pepper
• ½ teaspoon ground cumin
• ¼ teaspoon ground clove
• ½ teaspoon Mexican oregano
• ½ teaspoon ground coriander
• 1 Tablespoon salt
• 2 ½ cups water