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

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

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