Pork Adobada Quesadillas

Name: Pork Adobada Quesadillas (Mulitas de Carne Adobada)
Yield: Makes 8 quesadillas
Cuisine: Mexican
Ingredients: Rustic Mexican Salsa or Tomatillo Salsa; Rustic Mexican Salsa or Tomatillo Salsa; 8 ounces (225 g) Oaxaca cheese or Monterey Jack cheese, thinly sliced; Oaxacan Avocado Cream; ½ cup (20 g) chopped fresh cilantro; ½ cup (60 g) chopped yellow onion; 1 (14.5-ounce/415-g) can no-sugar-added pineapple chunks, cut into ¼-inch (6-mm) pieces; 1 (14.5-ounce/415-g) can no-sugar-added pineapple chunks, cut into ¼-inch (6-mm) pieces; 16 (6-inch/15-cm) corn tortillas, homemade or store-bought; 8 ounces (225 g) Oaxaca cheese or Monterey Jack cheese, thinly sliced; Salt; 1½ pounds (680 g) pork rump roast; 1½ pounds (680 g) pork rump roast; Freshly ground black pepper; ¼ cup (60 ml) fresh orange juice (from 1 medium orange); ¼ cup (60 ml) white vinegar; 1 teaspoon Crushed red pepper flakes; 1 tablespoon dried Mexican oregano; ¼ cup (60 ml) fresh orange juice (from 1 medium orange); ¼ cup (60 ml) pineapple juice from the canned pineapple; ¼ cup (60 ml) pineapple juice from the canned pineapple; 4 garlic cloves, peeled; 3 tablespoons achiote paste; 6 dried guajillo chiles, stemmed and seeded

Mulitas de Carne Adobada

Preparation info

Makes
8
quesadillas

Difficulty
Easy

Appears in

Claudia's Cocina

By Claudia Sandoval

Published 2016

About

Mulitas are the ultimate taco-stand meal for me! Most people are there for tacos, but I love my mulitas—tacos with queso (cheese). This recipe is my version of the mulitas I grew up with, influenced by what I’ve picked up along the way from friends who have worked in various taco stands.

There is no right way to eat these delicious mulitas, but I recommend using the top tortilla to scoop up half of the contents and eating it like a taco, so in esse

Ingredients

Americas
Mexico
Main course
Central America
Gluten-free

Ingredients

Method