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Chilorio Maxiquesadillas

1h
45 mins
Low
234
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Try these delicious quesadillas by giving it a twist with this new technique, apart from a delicious filling such as chilorio, guacamole, beans and cheese.
Learn more about Brenda Villagomez

Ingredients

4 portions
  • 600 grams pork leg, for the chilorio,
  • water, to cook the meat
  • 1/4 onions, to cook the meat
  • 2 bay, to cook the meat
  • 5 guajillo chiles, soaked and deveined for the chilorio
  • 1 cup chicken consommé, for the chilorio
  • 1/2 tablespoons oregano, for the chilorio
  • 1/4 tablespoons ground cumin, for the chilorio
  • 1/4 tablespoons coriander seed, for the chilorio
  • 4 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, grated
  • 2 cups black beans, rehash
  • 4 tortillas, giant
  • 2 tablespoons butter
  • red sauce, To accompany

Preparation

Cook the meat for 45 minutes until it is soft.
Let the meat cool and shred. Reservation.
Blend the chiles, the chili water, the oregano, the cumin, coriander seed, the garlic and the white vinegar for 5 minutes.
Cut a line from the middle of the tortilla to the edge and place two tablespoons of guacamole in a quarter of the tortilla; In another quarter of the tortilla, place two tablespoons of chilorio; in another quarter of the tortilla place two tablespoons of beans and in the last quarter place enough cheese.
Fold the quesadilla as shown in the video.
In a pan, melt the butter and place the quesadilla, heat on both sides for 5 minutes over low heat.
Serve on a plate and accompanied by red sauce.

PRESENTATION

Serve carefully on a large platter.

TIPS

You can make it from the filling of your choice.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
279.1
kcal
13.96%
Carbohydrate, by difference
15.5
g
5.17%
Protein
15.2
g
30.4%
Total lipid (fat)
17.7
g
27.23%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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