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1
To make the marinade: Combine all the ingredients in a small bowl.
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2
Cut the meat into 6 pieces and toss with the marinade.
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3
Refrigerate and let marinate for several hours or overnight.
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4
Grill the meat over a hot fire until it is done to your liking; be sure to let one side char.
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5
Rest the meat for 10 minutes, then cut it into small dice and keep it warm under aluminum foil.
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6
Heat an ungreased heavy griddle or comal.
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7
Lay out 6 tortillas and sprinkle the cheese on top.
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8
Scatter serrano chiles and green onions over the Jack cheese, then cover each with a second tortilla.
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9
Cook on both sides until the cheese is melted.
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10
To assemble the tacos, put 1 tablespoon of guacamole on top of each hot quesadilla.
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11
Layer on 2 tablespoons of carne asada and top with a spoonful each of pico de gallo and chipotle salsa.
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12
Sprinkle over 1 teaspoon grated cotixa cheese and top with a couple of cilantro sprigs.
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13
Roll the taco around the filling and secure it with a toothpick.
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14
Eat over a plate so you dont lose anything.
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15
For the Guacamole con Frutas:
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16
Split, pit, and mash the avocado flesh with the lime juice and salt, using a potato masher, fork, or a whisk in an up and down motion--never a blender of a food processor.
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17
Stir in the onion, serrano, and tomato.
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18
Place in a serving dish.
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19
Toss the mango with the tequila and lime juice.
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20
Arrange the mango, goat cheese, and pomegranate seeds in neat rows on top of the mashed avocado.
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21
Seta cilantro sprig on top and serve with fresh tostadas and limes.
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22
At the table, stir the ingredients into the guacamole and enjoy.
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23
For the Pico de Gallo:
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24
Combine all the ingredients 1 hour before serving.
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25
Taste for seasoning and add more salt or lime juice as needed.
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26
This salsa is good for 24 hours, refrigerated, but may need to be drained and reseasoned.
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27
For the Chipotle Salsa:
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28
Stir together all the ingredients in a small bowl.
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29
The sauce keeps, refrigerated, for up to 1 week.
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30
If you plan to serve the sauce from a squeeze bottle, which can be convenient, puree the sauce in a blender and add 1 teaspoon water to thin it.
