Chilorio Quesadillas

Name: Chilorio Quesadillas
Prep time: 90 min
Cook time: 65 min
Yield: 6
Cuisine: Mexicana
Ingredients: 2 cloves garlic; 4 ancho chiles, seedless, deseeded, and hydrated; 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

Goya

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.

Reviewed by Editorial Team of Kiwilimón

Published: 20-07-2022

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.