Citrus Pork Quesadilla
- Level: Advanced
- Yield: 12 servings
- Total: 10 hr 35 min (includes marinating and cooling time)
- Active: 1 hr 45 min
Ingredients
Chipotle Sauce:
2 pounds salsa tomatoes
1 yellow onion
One 7-ounce can chipotles in adobo
1 ounce whole cloves
4 ounces fresh cilantro
2 ounces fresh lime juice
1 ounce salt
Citrus Pork Marinade:
2 cups blended oil
1 cup peeled cloves garlic, whole
1 cup fresh oregano, picked
1 cup fresh thyme
1/2 cup lime juice
1/2 cup fresh squeezed orange juice
1/2 cup white vinegar
2 ounces ground cumin
2 Scotch bonnet chiles
1 large onion, rough chopped
Citrus Pork:
One pork butt, cut into 1-inch cubes
3 ounces salt
1 ounce ground black pepper
Crema:
16 ounces sour cream
2 ounces half-and-half
1 tablespoon fresh squeezed lime juice
1 teaspoon ground cumin
1 teaspoon salt
Guajillo Glaze:
1 pound whole guajillo chiles
1/2 gallon rice wine vinegar
2 pounds brown sugar
Pickled Red Onions:
6 pounds red onion, quartered
1 quart red wine vinegar
1 ounce salt
1 ounce sugar
1 quart ice
Citrus Pork Quesadilla:
24 ounces shredded Monterey Jack cheese
Six 10-inch flour tortilla
Butter, for greasing the skillet
Directions
Special equipment:
a 22-quart pressure cooker- For the chipotle sauce: Boil the whole tomatoes and whole onion in a large pot covered with water for 5 minutes.
- Blend the chipotles in adobo and 1 ounce water in blender, then set aside.
- Peel tomato, then add to a food processor along with the onion, cloves and cilantro and blend until slightly chunky.
- Combine the salsa, chipotle and water, lime juice and salt in a mixing bowl, then fold together.
- 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.
- 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.
- 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.
- Release the pressure and divide into 3 portions.
- For the crema: Whisk together the sour cream, half-and-half, lime juice, cumin and salt in a bowl until smooth.
- 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.
- For the pickled red onions: Slice onions 1/4-inch thick.
- 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.
- 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.
- 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.