Quesadillas with Mole Coloradito

3 beef birria quesotacos with a side of beef birria consommé.

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Quesadillas with Mole Coloradito

Mole Coloradito recipe using a mole spice blend as a shortcut to making the sauce. Fry the sauce and cheese in a tortilla for a mouthwatering quesadilla.

Prep Time30

Cook Time5

Course: Main Course

Cuisine: Mexican

Meat & Poultry: none, pork

Servings:

Calories: 185kcal

Author: Dorothy Stainbrook

Ingredients

4 tomatoes roughly chopped or 1 15 oz can of diced tomatoes
¼ medium onion
2- 4 cloves garlic minced
2-4 Tbsp mole spice blend or 15 dried chiles stems removed, seeded and lightly toasted
1-2 Tbsp olive or vegetable oil
4 tortillas
⅓ cup Queso fresco
Cilantro chopped (optional, for serving)
White onion optional, for serving
Mexican crema optional, for serving

Instructions

For the Mole Coloradito

Broil the tomatoes and the onion on high for 5-8 minutes per side. Set aside to cool slightly. If using canned tomatoes, broil the onion alone until charred.
4 tomatoes
To a food processor or blender, add the tomatoes, onion, garlic and a powdered enchilada spice blend or whole toasted chiles. If using whole chiles, stem and seed them and toast in a dry skillet for 30 seconds or so. Blend everything until smooth. Add a small amount of water (1/2 cup- 1 cup) and blend again if the sauce is too thick for you.
1/4 medium onion, 2- 4 cloves garlic, 2-4 Tbsp mole spice blend or 15 dried chiles

For the Quesadillas

Warm oil on the comal or in a frying pan.
1-2 Tbsp olive or vegetable oil
Using tongs or a long fork, dip a tortilla in the mole sauce. Add a slice of queso fresco and fold the tortilla over. Cook for 30 seconds or so on the hot comal or frying pan.
4 tortillas, 1/3 cup Queso fresco
Serve immediately with optional garnishes and repeat until the ingredients are gone!
Cilantro, White onion, Mexican crema

Nutrition