Pork Enchiladas Rojas

Ingredients

• 1 teaspoon coriander seeds
• 2 tablespoons cumin seeds
• 14 guajillo chiles, seeds removed
• 4 ancho chiles, seeds removed
• 3 morita chiles
• 4 cups homemade chicken stock or low-sodium chicken broth
• 8 cloves garlic, peeled
• 2 tablespoons tomato paste
• 1 teaspoon crushed Mexican or Italian oregano
• 1 tablespoon vegetable oil
• 1 pound boneless pork shoulder (Boston butt), fat trimmed
• Kosher salt
• 2 bay leaves
• 1 cup vegetable oil
• 8 (6-inch) white corn tortillas
• 10 ounces queso fresco, crumbled, plus more for serving
• 1 avocado
• 2 tablespoons sour cream
• 1 tablespoon fresh lime juice
• Kosher salt
• 1/2 onion, sliced into thin rings
• Lime wedges, (for serving)
• A spice mill or mortar and pestle

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