Ingredients with Measurements:
- 1 lb. pork shoulder, diced
- 1 cup piloncillo, grated
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- 8 flour tortillas
- 2 cups shredded Monterey Jack cheese
Special equipment needed:
- Large skillet
- Grater
Step-by-step instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat. Add the diced pork shoulder and cook until browned, about 5-7 minutes.
2. Add the diced onion and minced garlic to the skillet and cook until softened, about 3-5 minutes.
3. Add the grated piloncillo, water, ground cumin, dried oregano, salt, and black pepper to the skillet. Stir to combine and bring to a simmer.
4. Reduce the heat to low and let the pork mixture simmer for 30-40 minutes, or until the liquid has thickened and the pork is tender.
5. Preheat a separate skillet over medium-high heat.
6. Place a flour tortilla in the skillet and sprinkle with shredded Monterey Jack cheese.
7. Spoon some of the pork mixture onto one half of the tortilla.
8. Fold the tortilla in half and press down gently with a spatula.
9. Cook the quesadilla for 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
10. Repeat with the remaining tortillas and pork mixture.
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8 quesadillas
Nutritional information:
Calories per serving: 450
Fat per serving: 22g
Carbohydrates per serving: 38g
Protein per serving: 24g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef.
- Piloncillo can be substituted with brown sugar.
- Monterey Jack cheese can be substituted with any other melting cheese.
Variations:
- Add diced bell peppers or jalapenos to the pork mixture for extra flavor.
- Top the quesadillas with salsa, guacamole, or sour cream.
Tips and tricks:
- Grate the piloncillo before adding it to the skillet to ensure it melts evenly.
- Use a non-stick skillet to prevent the quesadillas from sticking.
Storage instructions:
Store any leftover pork mixture and tortillas separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork mixture in a skillet over medium heat until heated through. Assemble the quesadillas as directed and cook in a skillet until heated through.
Presentation ideas:
Arrange the quesadillas on a platter and garnish with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro, lime wedges
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans
Troubleshooting advice:
- If the pork mixture is too thin, let it simmer for a few more minutes to thicken.
- If the quesadillas are sticking to the skillet, use a non-stick skillet or add more oil to the skillet.
Food safety advice:
Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cochinito de Piloncillo is a traditional Mexican dish that originated in the state of Veracruz. It is typically made with pork that is cooked in a sweet and savory sauce made from piloncillo, a type of unrefined brown sugar.
Flavor profiles:
Sweet, savory, spicy
Serving suggestions:
Serve the quesadillas hot with your favorite toppings and sides.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican