INGREDIENTS
1 tbsp
olive oil
1
large onion chopped
6 cloves
garlic minced
1/2 tsp
dried thyme
1/4 tsp
dried oregano
2
bay leaves
Coarse salt and ground pepper
3 tbsp
tomato paste
1
boneless pork shoulder cut in half lengthwise
1 can
whole tomatoes in juice
1
large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
16
(6-inch) toasted corn tortillas
1 cup
crumbled queso fresco feta, or goat cheese
1 cup
fresh cilantro leaves