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Ingredients

• 4 cups beef stock (32 ounces)
• 4 ancho chili peppers (dried poblano peppers), seeded
• 2 tablespoons extra virgin olive oil (EVOO)
• 1 1/2 pounds ground sirloin
• 1 red onion, chopped
• 3-4 cloves garlic, finely chopped or grated
• 1/2 cup raisins, roughly chopped
• 1 tablespoon ground cumin (about a palmful)
• 2 teaspoons ground coriander (about 2/3 palmful)
• 1 teaspoon ground cinnamon (about 1/3 palmful)
• Salt and ground black pepper
• 1/4 cup tomato paste
• 1/4 cup cilantro leaves
• 1 ripe avocado
• 1 cup sour cream
• Zest and juice of 1 lime
• 1 1/2 cups shredded pepper Jack cheese, for garnish and quesadilla
• 1/2 poblano pepper or any mild chili
• 2 flour tortillas (10-inch)
• 1/2 cup toasted pumpkin seeds, for garnish

Description

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