Carnitas Quesadilla
A twist on traditional quesadillas, filled with slow-cooked carnitas, served with a side of sliced radishes and warm tortillas.
Ingredients
- ●1 pound pork shoulderboneless and skinless
- ●8 slices pastramithinly sliced
- ●1 medium onionthinly sliced
- ●2 cloves garlicminced
- ●2 chipotle peppersin adobo sauce
- ●1 teaspoon cuminground
- ●1 teaspoon corianderground
- ●1/2 teaspoon saltto taste
- ●1/4 teaspoon pepperto taste
- ●4 tortillaswarm, flour
Instructions
- 1
Heat a large Dutch oven over medium heat. Add the sliced onion and cook until caramelized, about 10 minutes.
- 2
Add the minced garlic and cook for 1 minute.
- 3
Add the pork shoulder and cook until browned on all sides, about 5 minutes.
- 4
Add the chipotle peppers, cumin, coriander, salt, and pepper. Stir to combine.
- 5
Add 1 cup of water to the pot and bring to a simmer.
- 6
Reduce the heat to low and cook, covered, for 2 hours, or until the pork is tender.
- 7
Shred the pork with two forks and stir in the sliced pastrami.
- 8
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- 9
Assemble the quesadillas by spooning the carnitas mixture onto half of each tortilla and topping with cheese.
- 10
Fold the tortillas in half and cook in a large skillet over medium heat until the cheese is melted and the tortillas are crispy.
- 11
Serve hot with a side of sliced radishes and warm tortillas.