Prepare these delicious and delicious Chilorio Quesadillas

Vinegar, onion and cheese. Accompany with green sauce

These crispy chilorio quesadillas will become your favorites, as their delicious chilorio and manchego cheese filling is full of flavor.


  • 2 cloves of garlic
  • 4 ancho chili peppers, without veins, without seeds and hydrated
  • 2 pasilla chili peppers, without veins, without seeds and hydrated
  • 1/2 cups white vinegar
  • 1 teaspoon adobo seasoning without pepper
  • 1 cup of water
  • water, to cook the meat
  • 1 kilo of pork leg, in medium cubes
  • 1/4 onion
  • 1/2 heads of garlic
  • 2 tablespoons of lard
  • 4 cups corn dough flour, for the dough
  • 1 cup of wheat flour, for the dough
  • 1/2 cups vegetable oil, for the dough
  • 1 teaspoon baking powder, for the dough
  • 1 teaspoon salt, for the dough
  • water, for the dough
  • 2 cups Manchego cheese, grated
  • vegetable oil, to fry the quesadillas
  • green sauce, To accompany
  • 1 kilo of chicken cutlet
  • 2 tablespoons vegetable oil
  • 2 cups Manchego cheese, grated
  • 12 flour tortillas
  • lime, in halves, to accompany
  • green sauce, To accompany


Blend garlic, ancho chili, pasilla chili, white vinegar, and adobo seasoning without pepper until all ingredients are well blended.


Pour the water into a pressure cooker, then add the meat, onion, garlic and season with a little salt.

Cook the chilorio for 40 minutes, remove the meat from the pot and crumble.


Heat a skillet over medium heat and add the butter.

When melted, add the meat and fry for 5 minutes.

Later, we add the previously mixed sauce and cook the chilorio for 10 more minutes.

Remove from heat and let cool.

Add the cornmeal, wheat flour, vegetable oil, baking powder, salt, and water to a bowl.

Mix with your hands until you have a moist and manageable dough.

If you feel that the quesadilla dough is too dry, add a little water.

To form the quesadillas: form balls with the dough and flatten with a tortilla press. Place a tablespoon of the chilorio and a piece of Manchego cheese on each tortilla.

Close each quesadilla very well to prevent the filling from coming out when frying. Booking.

Fry the quesadillas in a pot with oil over medium heat for 10 minutes or until golden brown.

Remove from the oil and place the fried quesadillas on a plate lined with absorbent paper.

Serve the chilorio quesadillas on a board covered with wax paper and accompany with green sauce.