Tlayuda con Chorizo Rojo | TASTE

Ingredients

• 1 tbsp black peppercorns
• 1 tsp allspice berries
• 2 whole cloves
• 2 tsp cumin seeds
• 10 lg chiles guajillos (2.11 oz/60 g), stemmed and seeded
• 2 lg chiles anchos (1.2 oz/35 g), stemmed and seeded
• ¾ c apple cider vinegar
• 6 garlic cloves, peeled
• 4 tsp dried oregano, preferably Mexican
• 2 ¾ tsp Morton kosher salt (0.42 oz/18 g)
• 1 tsp dried thyme
• ¼ tsp ground canela or cinnamon
• 2 ¼ (1 kg) ground pork, preferably not lean (see Cook’s Note)
• 6 tbsp rendered lard, divided
• 2 tlayudas oaxaqueñas or 6 baked Tostadas de Maíz
• 1 ½ c Frijoles Refritos
• 12 oz queso Oaxaca or fresh mozzarella, pulled into thin strands or shredded
• 6 oz queso fresco, crumbled
• Chiles Jalapeños en Escabeche
• Salsa de Aguacate