2 tablespoons olive oil
1 Spanish onion, halved and thinly sliced
4 cloves garlic, smashed and peeled
1/2 bunch fresh cilantro, leaves and stems separated, plus more leaves for garnish
1 tablespoon tomato paste
1 chipotle en adobo sauce, minced, plus 1 teaspoon adobo sauce
1 1/2 pounds pork shoulder, sliced into thin strips
6 ounces lager beer, such as Tecate
1/4 cup chicken stock
Zest of 2 limes, 1/2 cup freshly squeezed juice, plus lime wedges for garnish
6 ounces masa dough
Nonstick cooking spray
1/2 cup shredded queso fresco, for garnish
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