INGREDIENTS
900 gs
▢ | 2lbs pork shoulder
1 serving
▢ a little vegetable oil to sear the pork
240 mls
▢ | 1 cup beer can replace
2 tbsps
▢ tomato paste
3
▢ garlic cloves
2
▢ onions
2 tbsps
▢ brown sugar
1 leaves
▢ 2 bay
2 tbsps
▢ soy sauce
1 tsp
▢ ancho chilli powder
1 cube
▢ 1 chicken stock
1 serving
▢ salt and pepper
1 tbsp
▢ cornflour cornstarch to thicken the sauce
5
▢ tortillas folded over they make 10-12 quesadillas
200 gs
▢ | 14oz more if needed cathedral mature cheddar
100 gs
▢ | 3.5oz black beans from a can
1
▢ avocado
1