Stacked Tortilla Pie With Carnitas

By Sunset
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2 pounds boned pork shoulder or butt

1 onion (about 1/2 lb.), chopped

3 cloves garlic, pressed or minced

2 teaspoons cumin seed

1 cup chicken broth or water

2 cans (19 oz. each) red chili sauce

2 or 3 canned chipotle chilies

1 bag (1 lb.) frozen corn kernels

1 red bell pepper (3/4 lb.), stemmed, seeded, and chopped

1/2 cup chopped fresh cilantro


8 flavored or plain flour tortillas (10 in. wide)

2 cups shredded Mexican cheese blend

1 cup (about 5 oz.) crumbled cotija or feta cheese

1 firm-ripe avocado (about 6 oz.)

Cilantro sprigs

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