These crispy chilorio quesadillas will become your favorites, as their delicious filling of chilorio and manchego cheese is full of flavor thanks to Goya® adobo seasoning without pepper, which adds an extra delicious touch to this Mexican snack.
2 pasilla chiles, seedless, deseeded, and hydrated
1/2 cups white vinegar
1 teaspoon Goya® marinade seasoning without pepper
1 cup water
water, for cooking the meat
1 kilo pork leg, in medium cubes
1/4 onions
1/2 garlic heads
2 tablespoons lard
4 cups corn masa flour, for the dough
1 cup wheat flour, for the dough
1/2 cups vegetable oil, for the dough
1 teaspoon baking powder, for the dough
1 teaspoon salt, for the dough
water, for the dough
2 cups Manchego cheese, grated
vegetable oil, for frying the quesadillas
green salsa, for accompaniment
Preparation
25 mins
1h 5 mins
Low
Blend the garlic, ancho chili, pasilla chili, white vinegar, and Goya® adobo seasoning without pepper until all ingredients are well blended. Set aside.
Pour the water into a pressure cooker, then add the meat, onion, garlic, and season with a little salt. Cook the chilorio for 40 minutes, remove the meat from the pot and shred. Set aside.
Heat a skillet over medium heat and add the lard. When it melts, add the meat and fry for 5 minutes. Then, add the previously blended sauce and cook the chilorio for another 10 minutes. Remove from heat and let cool.
Add the corn flour, wheat flour, vegetable oil, baking powder, salt, and water to a bowl. Mix with your hands until you have a moist and manageable dough. If you feel that the quesadilla dough is too dry, add a little water.
To form the quesadillas: make small balls with the dough and flatten with a tortilla press. Place a tablespoon of chilorio and a piece of manchego cheese in each tortilla. Close each quesadilla very well to prevent the filling from leaking out while frying. Set aside.
Fry the quesadillas in a pot with oil over medium heat for 10 minutes or until golden brown. Remove from the oil and place the fried quesadillas on a plate with paper towels.
Serve the chilorio quesadillas on a board covered with wax paper and accompany with green salsa.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?