Recipe courtesy of Con Huevos Tacos
Quesadilla Deshebrada de Res (Shredded Braised Beef Quesadilla)
Getting reviews...
- Level: Intermediate
- Total: 3 hr 5 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1334
- Total Fat
- 86 g
- Saturated Fat
- 35 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 13 g
- Sugar
- 19 g
- Protein
- 77 g
- Cholesterol
- 292 mg
- Sodium
- 1994 mg
- Level: Intermediate
- Total: 3 hr 5 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 1334
- Total Fat
- 86 g
- Saturated Fat
- 35 g
- Carbohydrates
- 63 g
- Dietary Fiber
- 13 g
- Sugar
- 19 g
- Protein
- 77 g
- Cholesterol
- 292 mg
- Sodium
- 1994 mg
Ingredients
Guisado:
Cabbage Slaw:
Salsa Brava:
Quesadillas:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- For the guisado: In a large pot, place the thick cuts of bottom round roast, then add the salt, 5 garlic cloves, half an onion and enough water to cover the meat. Bring to a boil, then simmer until the beef is tender, 30 to 45 minutes. Remove the beef from the pot and allow to cool down. Shred the beef, removing any excess fat. Set aside. Strain the beef broth and set aside.
- In a medium pot, place the guajillos, remaining 5 cloves garlic and 1 cup water or enough to cover the chiles. Bring to a boil for 10 minutes, allowing the chiles to hydrate. Remove the chiles and garlic cloves from the water to a blender. Use the excess water from the pot to help blend nicely (see Disclaimer). Blend, then strain into a container; set aside.
- Cut the remaining 3 onions into half-moon slices, then set aside.
- Heat up a pot on medium heat, then add the lard. Allow to heat up for 5 minutes. Add the sliced onions and allow to slowly cook until they become translucent, about 10 minutes. Add the guajillo chile paste and allow to simmer for about 10 minutes. Add the shredded beef and 2 quarts reserved beef broth (save the remaining beef broth for another use) and allow to simmer down for about 10 minutes. Add the chicken base, cumin and pepper. Allow to cook, braising slowly for about 30 minutes. Set this guisado aside until you’re ready to fill your quesadillas.
- For the cabbage slaw: Place the store-bought slaw and carrots in a mixing bowl. Add the salt, oregano, pepper, cilantro, lime juice, tomatoes, jalapeño and onion and mix everything together; set aside.
- For the salsa brava: Put the tomatillos in a pot with enough water to cover. Boil for 10 minutes. Strain the tomatillos, saving 2 cups strained water. Place the tomatillos in a blender. Add 1 cup of the strained water, along with the chiles, garlic and salt. Blend for 2 minutes. Salsa Brava is ready!
- For the quesadillas: Heat a skillet on medium heat and add the oil just to grease it up. Add a corn tortilla to the skillet to sear on one side; remove. Place about 1/4 cup Oaxaca cheese over the oil, creating a cheese crust, then place the corn tortilla over the cheese crust for 30 seconds. Flip the tortilla, scraping the cheese as well, and allow the other side of the tortilla to cook for another 30 seconds. Add the guisado over the cheese, then transfer it open-faced to a plate. Add the cabbage slaw over the top, then dollop with some sour cream and salsa brava. Repeat to make additional quesadillas.
