The Best Chicken Quesadillas

Instructions

1. Make the marinade: In a bowl, combine Mexican oregano, coriander, cumin, garlic powder, cayenne pepper, paprika, and sugar.
2. Add soy sauce to the marinade and whisk to combine.
3. Juice 2 limes and 1 orange, watching for seeds, and add to the marinade.
4. Add 3 tbsp oil and a pinch of salt to the marinade and whisk until well combined.
5. Add chicken thighs to the marinade, toss with gloved hands to coat completely, ensuring they're submerged.
6. Cover with plastic wrap and refrigerate while preparing other components.
7. Make the tortilla dough: In a bowl, combine all-purpose flour, salt, and pork lard (or substitute).
8. Mix with a wooden spoon to break apart the lard, then use your hands to rub the flour and fat together until it resembles light, fluffy sand.
9. Pour in warm water and mix until it forms a shaggy dough.
10. Transfer to work surface and knead for 2-3 minutes until the dough is smooth and no longer tears.
11. Divide dough into 4 equal portions and roll each into a ball using the grip-and-form technique.
12. Place all balls in a plastic bag and let rest for 20-30 minutes.
13. Make the sauce: Chop chipotle peppers in adobo into a fine paste on a separate cutting board.
14. Add the chipotle paste to a bowl with sour cream.
15. Add 1 tbsp lime juice, 0.25 tsp garlic powder, and a big handful of chopped fresh cilantro.
16. Add a pinch of salt and 0.5 tsp honey (or agave).
17. Mix all sauce ingredients together until well combined.
18. Add a splash of water to thin the sauce to desired consistency.
19. Cover and refrigerate the sauce.
20. Roll out tortillas: Remove one dough ball from the bag and dust the work surface with a minimal amount of flour.
21. Press the dough ball into a flat disc, then use a rolling pin to roll from bottom to top, then lift and spin, repeating until the tortilla is paper-thin and as circular as possible.
22. Heat a heavy-bottomed pan over medium-high heat with no oil.
23. Carefully place the rolled tortilla on the hot pan.
24. Watch for bubbles to form and pop any large ones with a knife to prevent them from ruining the tortilla.
25. Cook until the bottom is golden brown, then flip and cook the other side.
26. Transfer cooked tortilla to a plastic bag to keep it soft and steamy.
27. Repeat rolling and cooking process for remaining 3 tortillas.
28. Cook the chicken: Heat 3 tbsp high smoke-point oil in a heavy-bottomed pan over high heat until it shimmers.
29. Carefully add the marinated chicken thighs and immediately weigh them down with weights to press them against the pan.
30. Cook for several minutes until a dark char develops on the bottom.
31. Flip the chicken and cook the other side until dark char forms and the chicken is cooked through.
32. Transfer cooked chicken to a bowl to rest.
33. Prepare the quesadillas: Wrap one warm tortilla in a damp paper towel and microwave for a few seconds to make it soft and pliable.
34. Chop the rested chicken into long strips.
35. On one half of the warm tortilla, layer in this order: cheddar cheese, Oaxaca cheese, chopped chicken, Oaxaca cheese, and more cheddar cheese.
36. Fold the tortilla in half and press gently.
37. Place the folded quesadilla on a griddle or heavy-bottomed pan over medium heat with no oil.
38. Weigh it down with presses and carefully monitor the heat to prevent burning.
39. Occasionally remove the weights and move the quesadilla around to ensure even cooking on the pan.
40. Cook until the bottom is golden and crispy with a nice cheese crust.
41. Flip the quesadilla and cook the other side until golden and crispy.
42. Remove from heat and cut into 3 large pieces.
43. Serve with the chipotle-cilantro sauce and optional guacamole.