Barbacoa Quesadilla Recipe

Inspired by Bistro 933

Time4h

Serves4

Braised Ancho and Pasilla Beef, Smoked Gouda, Avocado Chimichurri, Black Garlic Aioli

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Ingredients

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Main Ingredients

2 lbs Beef Chuck Roast

2 tbs Ancho Chile Powder

1 tbs Pasilla Chile Powder

1 cup Onion, diced

4 cloves Garlic, minced

2 cups Beef Broth

2 cups Smoked Gouda Cheese, shredded

8 pieces Flour tortillas

1 piece Avocado, ripe

1 cup Fresh parsley, chopped

2 tbs ReaLime juice

2 tbs olive oil

3 cloves Black Garlic, minced

1 cup Mayonnaise

1 tsp Celtic sea salt

1 tsp white, green, and black pepper

Method

Cooking Instructions

Prepare the Barbacoa

In a large pot, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened.

Season the beef with salt, pepper, ancho, and pasilla chile powders. Add the beef to the pot and sear on all sides.

Pour in the beef broth, bring to a simmer, cover, and reduce heat to low. Cook for 3-4 hours or until the beef is tender and easily shredded.

Make the Avocado Chimichurri

In a blender, combine ripe avocado, chopped parsley, lime juice, and a pinch of salt. Blend until smooth.

Prepare the Black Garlic Aioli

In a small bowl, mix mayonnaise with minced black garlic. Adjust seasoning with salt and pepper to taste.

Assemble the Quesadillas

Shred the cooked beef and layer it with smoked gouda cheese between two tortillas. Cook on a skillet over medium heat until golden brown and the cheese melts.

Serve hot with avocado chimichurri and black garlic aioli on the side.