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Veal Carnitas/Quesadillas



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3-3/4 lb. Veal Chuck, Shoulder Clod (IMPS/NAMP 310)
salt and ground black pepper, to taste
3/4 cup + 2 tbsp. vegetable oil, divided
1-1/2 qt. veal stock or beef broth
3/4 cup chopped celery
6 tbsp. chopped carrots
1-1/2 tbsp. tomato paste
1 tsp. dried thyme leaves
1/2 tsp. black peppercorns
2 bay leaves
12 pcs. flour tortillas (9-inch diameter)
1-1/2 cups prepared bean dip
4-1/2 cups guacamole, divided
2-1/4 cups prepared salsa, divided
1 lb. 2 oz. shredded smoked Gouda cheese
6 cups thinly sliced romaine lettuce, about 1 lb.
3 cups sour cream


  1. 1
    For Braised Veal: Sprinkle veal with salt and ground pepper. Brown on all sides in oil. Combine remaining Braised Veal ingredients in utility pan such as 2 tablespoons oil, stock or broth, celery, carrots, paste, thyme leaves, peppercorns and bay leaves. Add veal; cover pan securely with aluminum foil. Cook in 375°F oven 2 to 2½ hours or until veal is tender. Remove veal. Strain and degrease stock; reserve for other use.
  2. 2
    Tear or break 3 ounces Braised Veal into bite-sized pieces; season with salt and pepper. Brown in 1 tablespoon oil over high heat 1½ minutes or until edges begin to crisp.
  3. 3
    Spread 1 tortilla with 2 tablespoons bean dip, 2 tablespoons guacamole and 1 tablespoon salsa; sprinkle with 1½ ounces cheese. Top with veal; fold tortilla in half. Cook in nonstick skillet until tortilla is brown and crispy, turning once.
  4. 4
    Cut quesadilla into wedges; plate with ½ cup lettuce, ¼ cup sour cream, ¼ cup guacamole and 2 tablespoons salsa on the side.


Recipe also may be prepared using Veal Breast (IMPS/NAMP 313), boned and rolled.

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cuisines European, French, Spanish & Portuguese
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