Directions

1. Place sliced onion and chilies in a 1-quart heat-proof container with a lid. Bring vinegar and water to a simmer in a small saucepan over medium heat. Pour hot vinegar over onion and chiles, pressing down to completely submerge. Let cool completely at room temperature, then cover and refrigerate for at least 2 hours, preferably overnight.
2. Combine Moroccan spice blend and salt in a medium bowl until evenly mixed, add pork and toss until pork is evenly coated. Heat oil in a heavy-bottomed pot over medium-high. Working in 2 batches, add pork to pot and cook, turning occasionally, until browned on all sides, 6 to 8 minutes per batch. Transfer seared pork to a rimmed baking sheet.
3. Reduce heat under pot to medium. Add onion and cook, stirring occasionally, until onion is softened, about 5 minutes. Return pork and accumulated juices to pot with onion.
4. Place 1/4 cup Pickle Mix in a blender. Add tomatoes, olive oil, chile, and yuzu juice to blender and puree until smooth.
5. Add puree and coconut cream to pot and stir. Reduce heat to low, cover, and cook, stirring occasionally, until pork is tender when pierced with a fork, about 2 hours. Add stock and continue simmer until pork is very tender and juices are thick, about 30 minutes. Spoon fat from surface of curry.
6. Cut avocado flesh into large chunks while still in the skin, then scoop into a medium bowl. Add lemon juice and coarsely mash; season to taste with salt. Press plastic wrap directly on top of smash and chill.
7. Combine masa harina, water, and salt in a medium bowl, and mix until it forms a soft dough ball. Let dough rest about 5 minutes. Scoop 2 tablespoons dough and roll into a ball (about the size of a golf ball). Repeat with remaining dough, forming 10 balls.
8. Line a baking sheet with paper towels. Add oil to a large skillet to depth of about 1/2 inch and place over medium heat. Heat oil to 325°F. Cut sides from a zip-top bag and position folded edge near hinge in a tortilla press. Place 1 dough ball in plastic bag and press into tortilla about 1/16-inch thin and 3 ½ to 4 inches in diameter. Alternatively, place dough ball in plastic bag on a work surface, and use a rolling pin and roll dough.
9. Working with 2 tortillas at a time, add to oil and fry until pale golden brown, carefully turning once, about 3 minutes. Transfer to paper towel-lined baking sheet. Check oil temperature to maintain 325°F between batches. Return tortillas to oil, 2 or 3 at a time, and fry again until golden brown. Season tostadas with salt while warm.
10. Spread each tostada with 1 to 2 tablespoons of avocado smash. Top with about 3 tablespoons pork curry and 1 tablespoon drained pickle mix. Garnish with radishes and cilantro and serve.