Drowned Quesadillas Jalisco Style

Del Fuerte
Del Fuerte
These quesadillas are characteristic of the state of Jalisco and are filled with carnitas, which are also a highlight in this state of the Republic. Drenched in a rich broth sauce and served with cabbage and little onions, these quesadillas are delicious for a Sunday breakfast, and our recipe will explain step by step how to prepare them.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 1/2 kilos lard, for the carnitas
  • 1 kilo pork ribs, for the carnitas
  • 1 kilo pork, pork loin, for the carnitas
  • 1/2 cups orange juice, for the carnitas 1/2 cups orange juice, for the carnitas
  • 1/2 oranges, for the carnitas
  • 1 cup evaporated milk, for the carnitas 1 cup evaporated milk, for the carnitas
  • 1/4 cups salt, for the carnitas 1/4 cups salt, for the carnitas
  • 2 leaves bay, for the carnitas
  • 3 sprigs thyme, for the carnitas
  • 1/2 onions, for the carnitas 1/2 onions, for the carnitas
  • 4 cloves garlic, for the carnitas 4 cloves garlic, for the carnitas
  • tortillas tortillas
  • vegetable oil vegetable oil
  • 1/4 onions 1/4 onions
  • 1 clove garlic 1 clove garlic
  • 5 cascabel chiles, cleaned and soaked in water
  • 1 cup pork broth
  • 1 box Del Fuerte® ground tomatoes with chipotle chiles, 210
  • white cabbage, for decoration
  • red onion, pickled
Preparation
20 mins
15 mins
Low
  • In a pressure cooker, place the lard and heat until completely melted. Add the rib and pork loin, orange juice, orange, evaporated milk, salt, herbs, peppercorns, garlic, and onion. Close the pot and cook for 1 hour, or until the meat is perfectly cooked.
  • Chop the meat and fill the tortillas, they should be pre-heated so you can fold them; secure with toothpicks before frying.
  • In a deep skillet, heat enough oil over medium heat and fry the quesadillas, continually basting with oil, until they are completely golden, then flip and repeat the process with the others; remove and drain excess oil with paper towels. Make the desired quantity.
  • Blend the cascabel chiles with the garlic, onion, pork broth, and Del Fuerte® Ground Tomatoes with Chipotle for 3 minutes; transfer this sauce to a hot skillet over medium heat with a little oil and fry for 5 minutes, until the sauce thickens and gains texture; season with salt and pepper.
  • Serve the sauce in a deep plate, place the quesadillas on top, accompanied by red onions and cabbage.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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