Al Pastor Quesadilla Recipe
Recipe information
Make Al Pastor Quesadilla in just 1h 30m. Shoulder, Jack, with Beef, green sauce and cheese
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Ingredients
Al Pastor Pork
Green Sauce (Salsa Verde)
Quesadilla Assembly
Al Pastor Pork
1. Prepare chiles
If using dried chiles: toast ancho and guajillo lightly in a dry skillet over medium heat 20–30 seconds per side until fragrant (don’t burn). Transfer to a bowl, cover with hot water and soak 15 minutes until softened. Drain.
2. Make marinade
In a blender combine soaked chiles, pineapple juice (reserve 2 tbs for later), chopped onion, garlic, apple cider vinegar, achiote paste, cumin, oregano, black pepper and 1 tsp kosher salt. Blend to a smooth marinade, adding 2 tbs water if needed to blend. Taste and adjust salt or acidity.
3. Marinate pork
Place pork shoulder pieces in a non-reactive bowl or zip-top bag. Pour the marinade over the pork, making sure pieces are well coated. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.
4. Cook pork
When ready to cook, heat 1 tbs vegetable oil in a heavy skillet or cast-iron over medium-high heat. Add marinated pork in a single layer (work in batches if necessary) and cook, stirring occasionally, until edges are browned and pork is cooked through, about 8–12 minutes depending on thickness. Toward the end, add the reserved pineapple slices (chopped) or 1/4 cup pineapple and let caramelize with the pork for 2–3 minutes. Remove pork to a plate and keep warm.
Green Sauce (Salsa Verde)
Quesadilla Assembly & Cook
7. Prepare optional beef
If including additional beef, warm the cooked thin-sliced beef in a skillet with a little oil just to heat through and season lightly with salt and pepper.
8. Heat tortilla
Heat a large nonstick skillet or griddle over medium heat. Lightly butter or oil one side of a tortilla. Place the tortilla buttered-side-down on the skillet.
9. Assemble quesadilla
Sprinkle about 1/2 cup shredded Monterey Jack evenly over half the tortilla. Top the cheese with about 3–4 oz (about 1/3 cup) cooked al pastor pork and a tablespoon of chopped caramelized pineapple. If using the optional beef, add a small amount (2–3 tbsp) for a mixed filling. Spoon 1–2 teaspoons of salsa verde over the filling (or to taste).
10. Cook quesadilla
Fold the empty half of the tortilla over the filled half. Cook 2–3 minutes until the bottom is golden and cheese starts to melt. Carefully flip and cook another 2 minutes until the other side is golden and cheese is fully melted and fillings are heated through. Press gently with a spatula to form a compact quesadilla.
11. Finish & keep warm
Transfer to a cutting board and let rest 1 minute, then cut into wedges. Repeat with remaining tortillas and fillings. Keep finished quesadillas in a low oven (200°F / 95°C) on a baking sheet to stay warm while you finish the rest.
12. Serve
Serve hot garnished with chopped cilantro and lime wedges. Offer extra salsa verde on the side.
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