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

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.