Citrus Pork Quesadilla

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  0.0 – 0 reviews  • Fruit
Level: Advanced
Total: 10 hr 35 min
Active: 1 hr 45 min
Yield: 12 servings

Ingredients

  1. 2 pounds salsa tomatoes
  2. 1 yellow onion
  3. One 7-ounce can chipotles in adobo
  4. 1 ounce whole cloves
  5. 4 ounces fresh cilantro
  6. 2 ounces fresh lime juice
  7. 1 ounce salt
  8. 2 cups blended oil
  9. 1 cup peeled cloves garlic, whole
  10. 1 cup fresh oregano, picked
  11. 1 cup fresh thyme
  12. 1/2 cup lime juice
  13. 1/2 cup fresh squeezed orange juice
  14. 1/2 cup white vinegar
  15. 2 ounces ground cumin
  16. 2 Scotch bonnet chiles
  17. 1 large onion, rough chopped
  18. One pork butt, cut into 1-inch cubes
  19. 3 ounces salt
  20. 1 ounce ground black pepper
  21. 16 ounces sour cream
  22. 2 ounces half-and-half
  23. 1 tablespoon fresh squeezed lime juice
  24. 1 teaspoon ground cumin
  25. 1 teaspoon salt
  26. 1 pound whole guajillo chiles
  27. 1/2 gallon rice wine vinegar
  28. 2 pounds brown sugar
  29. 6 pounds red onion, quartered
  30. 1 quart red wine vinegar
  31. 1 ounce salt
  32. 1 ounce sugar
  33. 1 quart ice
  34. 24 ounces shredded Monterey Jack cheese
  35. Six 10-inch flour tortilla
  36. Butter, for greasing the skillet

Instructions

  1. For the chipotle sauce: Boil the whole tomatoes and whole onion in a large pot covered with water for 5 minutes.
  2. Blend the chipotles in adobo and 1 ounce water in blender, then set aside.
  3. Peel tomato, then add to a food processor along with the onion, cloves and cilantro and blend until slightly chunky.
  4. Combine the salsa, chipotle and water, lime juice and salt in a mixing bowl, then fold together.
  5. For the citrus pork marinade: Blend the oil, garlic, oregano, thyme, lime juice, orange juice, vinegar, cumin, chiles and onion with a blender until smooth.
  6. For the citrus pork: Sprinkle pork with salt and pepper in a bowl or bag. Add 1 pint marinade (save remainder for another use) and stir together, then refrigerate overnight.
  7. Transfer to a 22-quart pressure cooker and cover with enough water that all the pork is covered. Massage the meat to allow water everywhere. Cook at high pressure for 20 minutes.
  8. Release the pressure and divide into 3 portions.
  9. For the crema: Whisk together the sour cream, half-and-half, lime juice, cumin and salt in a bowl until smooth.
  10. For the guajillo glaze: Remove stems of chiles, then put the chiles in a pot with the rice wine vinegar and bring to a boil on high heat. Cook for 5 minutes, then add brown sugar and cook until the sugar is dissolved. Turn off the heat and blend with an immersion blender, then again in a blender, until smooth. Strain through a chinois.
  11. For the pickled red onions: Slice onions 1/4-inch thick.
  12. Place red wine vinegar, salt and sugar in a saucepot and simmer until the salt and sugar are dissolved. Take off the heat, then add the red onions. Immediately add ice, then mix thoroughly and place in the fridge to cool down.
  13. For the citrus pork quesadilla: Put some cheese and 3 ounces citrus pork on a tortilla. Pan-fry in a greased skillet until cheese is melted, 3 minutes per side.
  14. Add 1 ounce chipotle sauce and 1 ounce pickled red onion. Drizzle 1 tablespoon guajillo glaze and 1 tablespoon crema over the top. Fold, cut in half, and ENJOY! Repeat with the remaining ingredients.

 

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