5 guajillo chiles, soaked and deveined for the chilorio
1/2 cups chicken bullion, for the chilorio
1/2 tablespoons oregano, for the chilorio
1/4 tablespoons ground cumin, for the chilorio
1/4 tablespoons cilantro seeds, for the chilorio
2 tablespoons lard, for the chilorio
2 cloves garlic, for the chilorio
salt, for the chilorio
pepper, for the chilorio
2 cups guacamole
2 cups Manchego cheese, shredded
2 cups black beans, refried
4 tortillas, giant
2 tablespoons butter
red salsa, for serving
Preparation
1h
45 mins
Low
Cook the meat for 45 minutes until tender.
Let the meat cool and shred. Set aside.
Blend the chiles, vegetable broth, oregano, cumin, coriander seeds, and garlic for 5 minutes, set aside.
Heat a skillet over medium heat, melt the lard, and add the meat along with the guajillo chili sauce, mix and cook for 15 minutes, set aside.
Cut a line from the middle of the tortilla to the edge and place two tablespoons of guacamole in one quarter of the tortilla; in another quarter place two tablespoons of chilorio; in another quarter place two tablespoons of beans, and in the last quarter place enough cheese.
Fold the quesadilla as shown in the video.
In a skillet, melt the butter and place the quesadilla, heating on both sides for 5 minutes over low heat.
Serve on a plate and accompany with red sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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