Birria Pork Quesadillas
Liliana
SCHOOL LUNCH RECIPE
Birria Pork Quesadillas
Recipe developed in collaboration with Chef Ryan Eckles (Project Bread) and Chef Liliana
Calling all cheese lovers! This recipe elevates the classic quesadilla by incorporating rich, flavorful Birria. We’ll start by crafting a fragrant sofrito base with onions, peppers, garlic, and cilantro. This forms the foundation for a savory Birria sauce simmered with tomatoes, spices, and chicken stock. Tender pulled pork is then bathed in the Birria sauce, creating a melt-in-your-mouth filling. Finally, tortillas are filled with this delectable mixture and melted cheese, resulting in a truly irresistible Birria quesadilla experi-
ence.
Yield: 40 quesadillas
Ingredients
Garlic Sofrito:
1 Large Yellow onion
2 Red bell pepper
3/4 cup Garlic cloves
1 bunch Cilantro
Birria Sauce:
2 cups Sofrito
4 cups Tomato sauce
8 cups Chicken Stock (3 table- spoons chicken base + 8 cups water)
1/2 cup Tomato paste
3/4 cup Birria seasoning
2 Tbsp. Chipotle powder (optional)
1/2 tsp. Allspice (optional)
1/4 cup Lime juice, fresh
1/4 cup Cider or red wine vinegar
1/4 cup Vegetable oil
Salt to taste
Birria Pork Quesadilla:
5lbs Pull Pork USDA Material #110730
1/4 cup Birria seasoning
3 cups Birria sauce
2 Tbsp. Lime juice, fresh
40 tortillas
2.5lbs Mozzarella cheese, shredded
Directions
1. Preheat oven to 400 degrees. Drain pulled pork of excess juice and spread out onto parchment lined sheet pans. BE GENTLE! Do not break down chunks of meat. Bake for 7-10 minutes until top begins to brown and crisp. Remove from oven and let cool.
2. Blend sofrito ingredients in a food processor until pureed.
3. Heat oil in a medium sauce pot and add 2 cup sofrito. Saute 3-5 minutes until garlic and cilantro are fragrant.
4. Add the tomato paste, chili powder, and Birria seasoning and continue to cook for an additional 2-3 minutes, stirring con- stantly to keep the tomato paste from burning.
5. Add chicken stock and scrape any fond from the bottom of the pot before adding the tomato sauce. Once the tomato sauce and chicken stock are added, bring to a simmer and cook for 10-20 minutes.
6. Transfer pork to a large bowl and gently toss with ADDITIONAL 1⁄4 cup of the Birria seasoning and lime juice then mix 3 cups of the Birria sauce into the pork and gently combine.
7. Cover and refrigerate until ready to build quesadillas.
8. Assemble quesadillas by painting inside with sauce then adding 1oz pork and 1oz cheese. Fold to close and lightly coat with cook- ing spray. Bake for 8-12 minutes or until cheese is melted and quesadillas begin to crisp.
USDA REQUIREMENT
- 2 oz. meat/ meat alternate
- 2 oz. grain equivalent
Nutritional Information
Calories 314 calories Saturated Fat 6.08 g Sodium 672.85 mg Carbohydrates 24g
* nutrient data and allergen information may vary depending on the specific ingredients and equipment used in your location.