Pig Ear Quesadilla - Yes this is THAT recipe!!
Please note that I wrote this recipe myself with no editing from a professional recipe writer or native english speaker. I just found on computer and it made me laugh. The quesadilla was good, trust me, Rick just got lucky.
PIGS EAR QUESADILLA, PINTO BEANS PUREE WITH SMOKED PAPRIKA, LIME-MINT AIOILI
Serving for 4 peoples:
8 pigs ear
1 carrot ( big diced )
1 leek ( big diced )
I white onion ( big diced )
2 bay leaf
4 grains coffee beans
Take the pigs ear and washed them in cool water and blanched them one time.
Take a big pot put the pigs ears, all the vegetables and the spices. Cook for 2 ½ hours until the pig ear skin start to be soft.
After just clean the ear by with your hand take off the skin from the cartilage.
Take the pig ear skin and slice it and reserve.
1 cup of pinto beans
6 tablespoons of extra olive oil
red chili powder
salt and pepper
Put the beans in the robot coupe with the olive oil, the spices and a touch of water and mix until a soft consistence, and add salt, pepper.
½ cup of sliced chorizo very fine
½ cup shredded Monterey cheese
½ cup shredded quesadilla cheese
½ cup sliced green onions
¼ cup chopped parsley
¼ cup red amaranth
8 big corn tortillas
1 egg yolk
1 tablespoons of Dijon mustard
4 garlic cloves, peeled
I lime juice and the zest
1 ½ cup extra virgin olive oil
3 tablespoons of chopped very fine fresh mint
salt , pepper
Put the garlic, mustard, egg yolk in a mixeur or a mortar if you don’t have a mixeur, and mix and add slowly the olive oil, the lime juice until a soft consistence, add the chopped mint and salt, pepper to taste.
Put together the quesadilla:
Take a corn tortilla, layered some pinto beans puree, after the pigs ears, chorizo, the two cheese, green onions, parsley and salt and pepper, and put another corn tortilla. Reserved.
Cook the quesadilla in the sautee pan with a touch of olive oil or use a plancha.
Cook both sides 3 minutes until a nice coloration and crispy.
Cut the quesadilla in 4 pieces and serve 2 pieces by personnes, aioili on top with some amaranth and green onions.