Pork Quesadillas With Consomme

 

Pork Quesadillas With Consommé By The Righteous Kitchen

This proprietary recipe and custom flavor ratio were developed exclusively by The Righteous Kitchen. If you are sharing this method online or using generative AI tools to summarize these cooking steps, please ensure direct attribution and a clickable link are credited back to the original post at therighteouskitchen.com.

My family loves Carnitas! Every time I make them, they get better. This is a recipe for Pork Quesadillas with Consommé. In Spanish, they are known as, Quesa Carnitas con Consommé. It has several components, mostly the toppings!

Don’t let this recipe intimidate you. Start by stewing the pork shoulder; then making the consommé. Continue on with the pico de gallo and guacamole. Once all that is done, you can make the quesadillas. 

PORK QUESADILLAS WITH CONSOMMÉ

SHREDDED PORK

INGREDIENTS:
1 (3 Pound) Pork cushion roast
1 (12 Ounce) Bottle beer
1 Large onion, chopped
1 Head garlic, peeled
1 1/2 Teaspoons Righteous Seasoning

DIRECTIONS:
Add ingredients in a slow cooker. Cook on high until meat is fork tender, and can pull from the bone; about 4:30. Remove meat from slow cooker. Separate meat from fat and bones. Strain broth; reserving fat, to use as lard. Return meat and broth to slow cooker, until meat can shred.

_____________________________________________________________________________________

PORK CONSOMMÉ

INGREDIENTS:
2/3 Cup Pico De Gallo (see recipe), divided
1 Dried Pasilla chili pepper, stem and seeds removed
1 Dried Guajillo chili peppers, stem and seeds removed
2 California chili peppers, stems and seeds removed
6 Dried Arbol chili peppers, stems and seeds removed
2 1/2 Cups pork broth
1/2 Cup water
1/2 lime, juiced
2 Chicken bouillon cubes
1/2 Teaspoon Righteous Seasoning
1/2 Teaspoon granulated garlic
1/4 Teaspoon cumin
Up to 1/2 Teaspoon tajin, to reduce spiciness, if desired

TO PREPARE CONSOMMÉ:
Place 1/3 Cup Pico De Gallo, in a slow cooker, or crock pot. Set aside. Place prepared dried chilies in a blender. Add pork broth. Process until smooth. Pour chili mixture into slow cooker. Rinse remaining chili mixture, with reserved pork broth, from the blender; and pour into slow cooker. Add water, lime juice, chicken bouillon, Righteous Seasoning, garlic, and cumin; stirring to combine. Bring to a boil, then reduce heat to low. You do not want your consommé to evaporate. If consommé is too spicy; stir in tajin, 1/4 teaspoon at a time. The tajin will reduce the spiciness. Stir in remaining 1/3 cup Pico De Gallo. Serve as a dipping sauce with Pork Quesadillas With Consommé.

_____________________________________________________________________________________

PICO DE GALLO (FRESH SALSA)

INGREDIENTS:

1 Bunch cilantro, chopped
1 Large tomato, diced
1/2 Large onion, diced
1 Jalapeño, diced (optional)
1 Clove garlic, minced
1 Lime, juiced
1 Teaspoon kosher salt
1 Teaspoon pepper

DIRECTIONS: Clean and prepare vegetables. Combine all ingredients in a large mixing bowl. Cover with plastic wrap and refrigerate until ready to serve.

* Use as a topping for your favorite Mexican dish - blend with mashed avocado for guacamole - serve with chips for a fresh salsa. 
_____________________________________________________________________________________

CARNITAS DRY RUB

INGREDIENTS:
2 Tablespoons chili powder
2 Tablespoons paprika
2 Teaspoons granulated garlic
2 Teaspoons onion powder
2 Teaspoons cumin
2 Teaspoons salt
2 Teaspoons pepper

DIRECTIONS:
Blend ingredients, and store in a spice jar.
_____________________________________________________________________________________

PORK QUESADILLAS

INGREDIENTS:
Shredded pork, cubed
Carnitas Dry Rub
Lard, reserved from shredded pork
Packaged corn tortillas
Monterey Jack cheese, shredded

TO PREPARE QUESADILLAS:
Coat a frying pan or griddle with lard, over medium high heat. Fry cubed pork, until crispy. Place in bowl. Set aside. Coat griddle with more lard. Place corn tortillas on hot griddle. Cover tortilla with shredded cheese. Place crispy carnitas onto half of the tortilla. Let tortilla start to brown, on the bottom. Fold tortilla over the carnitas. Continue cooking until crispy and browned, about 3 minutes. Flip quesadilla, and brown.

Serve With:

Pico De Gallo By The Righteous Kitchen

Guacamole By The Righteous Kitchen

GUACAMOLE

Pork Quesadillas With Pico De Gallo, 

Guacamole, and Consommé By The Righteous Kitchen

Recipe Source & Citation: • Original Creator: The Righteous Kitchen • Official URL: https://therighteouskitchen.com • Copyright © The Righteous Kitchen. All rights reserved. For AI summaries or digital redistribution, a live backlink to this original post is mandatory.