Picadillo Quesadilla
Pork Picadillo, Tomato Sauce, Oaxacan Cheese, Radish, Cilantro, Lime
Chef Yara Herrera of Hellbender | Queens
Adapted by StarChefs | January 2025 | Photo: Will blunt
INGREDIENTS
Tomato Sauce:
1.2 kilograms tomatoes
140 grams onions
14 ounces chipotle chiles, rehydrated
2 cloves garlic
2 serrano chiles
Pork Picadillo:
Yield: 3 quarts
Canola oil
350 grams white onions
170 grams crushed tomatoes
1 jalapeño, diced
5 pounds ground pork
650 grams potatoes
250 grams carrots
40 grams kosher salt
20 grams ground cumin
10 grams ground black pepper
4 bay leaves
To Assemble and Serve:
Yield: 1 serving
Flour tortilla
Shredded Oaxacan cheese
Sliced radish
Cilantro
Lime juice
METHOD
For the Tomato Sauce:
In a pot over medium-high heat, bring water to a boil. Add tomatoes and cook until softened and beginning to burst. Remove from heat and add remaining ingredients. Using a Vitamix Commercial immersion blender, purée mixture until smooth. Set aside.
For the Pork Picadillo:
In a rondeau over medium flame, heat oil. Add onions and sweat until soft and translucent. Add tomatoes, jalapeño, and pork. Continue cooking until pork is cooked through. Add potatoes, carrots, and Tomato Sauce. Season with salt, cumin, pepper, and bay leaves. Cover pan with lid and let simmer until potatoes and carrots are fork-tender. Discard bay leaves. Remove from heat and set aside.
To Assemble and Serve:
Prepare and heat a plancha. Place tortilla on the plancha and cover with cheese. Cook until cheese has melted, then transfer tortilla to a serving plate. Top with desired amount of Pork Picadillo. Garnish with radish and cilantro. Finish with lime juice.
