Spicy Pork Al Pastor Quesadilla with Roasted Tomatillo Salsa Verde
Try this Spicy Pork Al Pastor Quesadilla with Roasted Tomatillo Salsa Verde recipe
Try this Spicy Pork Al Pastor Quesadilla with Roasted Tomatillo Salsa Verde recipe
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- 2 tablespoons sesame oil
- 1/2 teaspoon cumin
- 1/2 cup orange juice
- 1/2 teaspoon salt + pepper
- 1/2 cup pineapple juice
- 2 tablespoons low sodium soy sauce
- 1/2 cup fresh cilantro chopped
- 1 white onion quartered
- 2 cloves garlic minced or grated
- juice from 2 limes
- 1 cup cooked white or brown rice
- 1-2 tablespoons toasted sesame seeds
- 6 tomatillos, skins removed
- 1 1/2 pounds thin-sliced pork shoulder (1/4-inch-thick slices a
- 3 chipotle chilies in adobo chopped + 2 tablespoons adobo sauce
- 8 (6-inch) flour tortillas
- 2 cups shredded mexican cheese (i use a mix of cheddar an
- fresh cilantro + lime wedges for serving
- 2 tablespoons korean sunchang can substitute sriracha or gochujang (korean chile paste) if needed*
- 1/4 cup fresh pineapple chunks
- Carbohydrate 60.4716400408768 g
- Cholesterol 0 mg
- Fat 29.6681975577754 g
- Fiber 6.88322506285176 g
- Protein 8.58003250925703 g
- Saturated Fat 4.20956525825619 g
- Serving Size 1 1 recipe (1260g)
- Sodium 1662.87450333733 mg
- Sugar 53.5884149780251 g
- Trans Fat 1.87839900305867 g
- Calories 504 calories
Step-by-step
- In a blender or food processor, combine the onion, garlic, chili powder, oregano, cumin, chipotle chilies + adobo sauce (from the can of chipotle chilies), orange juice and pineapple. Blend until smooth.
- Add the pork to a large bowl or gallon size Ziploc bag and then pour the sauce over the pork. Toss well to coat. Try and make sure that almost all the pork is submerged in the sauce. Cover and place in the fridge for 1 hour or overnight.
- Meanwhile, prepare the tomatillo salsa. Preheat the broiler to high. Line a baking sheet with parchment. Add the peeled tomatillos and place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and pineapple chunks to a blender or food processor.
- To the blender, add the Korean Sunchang, sesame oil, rice vinegar, soy sauce and lime juice. Blend until mostly smooth. Pour into a glass jar or serving bowl and then stir in the sesame seeds. Cover and store in the fridge until ready to serve. The sauce can be stored for at least a week in the fridge.
- Preheat the grill or a grill pan to medium high heat. Once hot, remove the pork from the marinade and grill until cooked through, about 4-5 minutes per side (depending on how thick or thin your cut of pork is). As the pork is cooking, spoon the marinade over top for extra flavor. Allow the pork to rest at least 10 minutes and then dice into bite size pieces.
- While the pork is resting, you can add the remaining marinade to a small saucepan and bring to a boil, reduce the heat and simmer 5 minutes or until slightly thickened if desired.
- Preheat a waffle iron or quesadilla maker. Once preheated, layer one tortilla on the waffle maker and then add a layer of cheese, a layer of pork, a sprinkle of rice and then another layer of cheese. Add the top tortilla and carefully close your waffle iron. Be careful not to overload your quesadilla or your waffle iron will not shut. Cook until lightly golden and browned, about 5 minutes. Repeat with the remaining ingredients.
- Serve the quesadillas warms with the salsa verde and fresh cilantro.
A Weeknight Wonder: My Spicy Pork Al Pastor Quesadilla Adventure
As a busy working mom, time is my most precious commodity. Dinner needs to be quick, easy, and – most importantly – delicious enough to satisfy my family’s cravings without spending hours in the kitchen. This Spicy Pork Al Pastor Quesadilla with Roasted Tomatillo Salsa Verde recipe has become my absolute weeknight savior. Forget takeout; this dish is faster, healthier, and far more flavorful. The vibrant colors and tantalizing aromas alone make it worth the effort, which, let me tell you, is minimal.
The beauty of this recipe lies in its flexibility. I often prep the pork marinade on Sunday, storing it in the fridge for a quick weekday dinner. The tomatillo salsa, equally simple to prepare, also keeps well, meaning I can whip up a batch and use it throughout the week for tacos, burritos, or even a simple dollop on scrambled eggs. My kids, who are normally picky eaters, adore this quesadilla. The slightly sweet and tangy pineapple in both the marinade and the salsa complements the spice of the chipotle peppers perfectly, creating a balanced flavor profile that even the fussiest eaters will appreciate.
The grilling of the pork adds a smoky depth that elevates the dish beyond the ordinary quesadilla. If you don't have a grill, a cast-iron skillet works just as well. The key is to get those beautiful grill marks and a slightly charred exterior that adds a textural dimension to the already delicious pork. The quesadillas themselves come together in a flash. I use a quesadilla maker, but a regular skillet will do the trick. Just be sure not to overcrowd the pan, or you risk soggy tortillas instead of perfectly crisp ones.
Beyond the Weeknight: Entertaining with Ease
But this recipe isn't just for busy weeknights. It's also a fantastic option for casual entertaining. Imagine a warm summer evening, friends gathered around the table, sharing stories and laughter while indulging in these flavorful quesadillas. The vibrant salsa verde adds a pop of color to the platter, instantly elevating the presentation. A simple side of Mexican rice and some refried beans complete the meal, creating a fiesta of flavors that is sure to impress your guests. The recipe is easily scalable, making it perfect for both intimate gatherings and larger parties. The prep-ahead components make it wonderfully stress-free, leaving you free to enjoy the company of your guests rather than being stuck in the kitchen.
A Taste of Tradition, a Modern Twist
This recipe draws inspiration from classic Mexican flavors, but with a modern twist. The use of Korean Sunchang adds an unexpected depth of umami to the tomatillo salsa, creating a complex and intriguing flavor profile that’s both familiar and exciting. The combination of sweet pineapple, smoky chipotle peppers, and tangy lime juice perfectly balances the richness of the pork, resulting in a dish that is both satisfying and refreshing. It’s a culinary adventure in every bite.
So, whether you're a seasoned cook or a kitchen novice, this Spicy Pork Al Pastor Quesadilla with Roasted Tomatillo Salsa Verde is a recipe worth adding to your repertoire. It’s a testament to the fact that delicious, satisfying meals don’t have to be complicated or time-consuming. With a little planning and a handful of fresh ingredients, you can create a restaurant-quality dish that will impress your family and friends—and leave you with plenty of time to enjoy it all.
Tips and Variations:
• Feel free to experiment with different types of cheese. Monterey Jack, pepper jack, or even a blend of cheeses would work wonderfully.
• Add some chopped bell peppers or onions to the quesadilla for extra flavor and texture.
• Serve with a side of sour cream or guacamole for an extra layer of richness.
• If you don’t have a grill, you can cook the pork in a skillet or bake it in the oven.
This recipe is more than just a meal; it's a celebration of flavor, a testament to the power of simple ingredients, and a reminder that even the busiest of lives can afford a little bit of culinary magic.
