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Braised Beef Quesadilla Recipe

Name: Brunch By De Martinos Braised Beef Quesadilla Recipe
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs beef chuck, trimmed and cut into 2–3 inch pieces; 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 2 tbsp vegetable oil; 1 yellow onion, large, roughly chopped; 6 garlic cloves, smashed; 3 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 tbsp chipotle in adobo (from can), chopped; 2 tbsp tomato paste; 3 cups beef stock (or low-sodium broth); 2 tbsp apple cider vinegar; 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican); 1 bay leaf; 6 all-purpose flour tortillas (8–10 inch); 3 cups sharp cheddar cheese, coarsely shredded; 4 cups braised beef (shredded); 2 tbsp unsalted butter, softened; 1 tbsp neutral oil (vegetable or canola) for skillet; 2 roma tomatoes, finely diced; 0.5 red onion, finely diced; 1 jalapeño, seeded and finely diced (or to taste); 0.25 cups fresh cilantro, chopped; 1 tbsp fresh lime juice; 0.5 tsp kosher salt; 0.5 cups Mexican crema or sour cream; 0.5 tsp lime zest (optional); 1 tsp hot sauce or water (to thin crema, optional); 0.25 cups fresh cilantro leaves

Inspired by Brunch By De Martino

Time4h 20m

Serves6

Braised 4hr beef chuck in Mexican chiles, shredded cheddar cheese, pico de gallo, and crema on a flour tortilla.

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Ingredients

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Braised Beef

2 lbs beef chuck, trimmed and cut into 2–3 inch pieces

1 1/2 tsp kosher salt

1 tsp Black pepper, freshly ground

2 tbsp Tuscany sunflower oil

1 yellow onion, large, roughly chopped

6 garlic cloves, smashed

3 dried guajillo chiles, stemmed and seeded

2 dried ancho chiles, stemmed and seeded

1 tbsp chipotle in adobo (from can), chopped

2 tbsp tomato paste

3 cups beef stock (or low-sodium broth)

2 tbsp Apple cider vinegar

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican)

1 bay leaf

Quesadilla Assembly

6 all-purpose flour tortillas (8–10 inch)

3 cups sharp cheddar cheese, coarsely shredded

4 cups braised beef (shredded)

2 tbsp unsalted butter, softened

1 tbsp neutral oil (vegetable or canola) for skillet

Pico de Gallo & Crema

2 roma tomatoes, finely diced

1/2 red onion, finely diced

1 jalapeño, seeded and finely diced (or to taste)

1/4 cups Fresh cilantro, chopped

1 tbsp Fresh lime juice

1/2 tsp kosher salt

1/2 cups Mexican crema or sour cream

1/2 tsp lime zest (optional)

1 tsp hot sauce or water (to thin crema, optional)

Garnish (optional)

1/4 cups Fresh cilantro leaves

2 Lime wedges

Method

Braised Beef

Prepare chiles

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat 20–30 seconds per side until aromatic (do not burn). Transfer to a bowl and cover with hot water. Soak 15 minutes until softened, then drain and roughly chop.

Sear beef

Pat beef pieces dry and season all over with 1 1/2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Sear meat in batches until deeply browned on all sides, 3–4 minutes per side. Transfer browned pieces to a plate.

Build braising liquid

Add chopped onion to the pot and cook until translucent, 5–7 minutes. Add smashed garlic and cook 30–60 seconds. Stir in tomato paste and cook 1 minute. Add chopped rehydrated chiles, 1 tbsp chopped chipotle, 1 tsp ground cumin, 1 tsp dried oregano, and bay leaf; cook 1 minute to bloom spices. Pour in 3 cups beef stock and 2 tbsp apple cider vinegar, scraping up browned bits from the bottom.

Braise

Return seared beef and any accumulated juices to the pot. Bring to a low simmer, cover, and transfer to a 300°F (150°C) oven. Braise until fork-tender, about 3.5–4 hours. Alternatively simmer gently on the stovetop over very low heat for the same time. Check once after 2 hours and add a bit of stock if liquid is getting too low.

Shred and reduce sauce

Remove beef to a cutting board and shred with two forks. Skim fat from the braising liquid if desired, then simmer uncovered on the stovetop until sauce reduces and thickens slightly, about 10–15 minutes. Return shredded beef to the pot and toss to coat; adjust seasoning with salt and a splash of vinegar if needed. Keep warm.

Pico de Gallo & Crema

Make pico: In a bowl combine 2 diced roma tomatoes, 1/2 diced red onion, 1 seeded finely diced jalapeño, 1/4 cup chopped cilantro, 1 tbsp lime juice and 1/2 tsp kosher salt. Taste and adjust heat or lime as desired. Refrigerate until ready to use.

Make crema: Stir 1/2 cup Mexican crema or sour cream with 1/2 tsp lime zest and 1 tsp hot sauce or a little water to thin to a drizzleable consistency. Taste and adjust salt or lime. Transfer to a squeeze bottle or small bowl for plating.

Quesadilla Assembly & Cook

Prep tortillas: Lay out tortillas and divide shredded cheddar so each quesadilla uses about 1/2 cup cheese (adjust to preference). Keep remaining cheese nearby.

Assemble quesadilla: Heat a large nonstick or cast-iron skillet over medium heat and brush lightly with oil or butter. Place one tortilla in the skillet, sprinkle 1/2 cup shredded cheddar over half the tortilla, add about 2/3 cup warm shredded braised beef (drain excess sauce if very wet), and top with another 1/4 cup cheese (helps adhesion). Fold the tortilla over to make a half-moon or place a second tortilla on top.

Cook until golden and melty: Cook 2–3 minutes per side, pressing gently with a spatula, until the exterior is golden-brown and cheese is melted. Add more butter or oil to the pan between quesadillas as needed. Repeat to make remaining 5 quesadillas (or however many desired).

Rest and slice: Transfer cooked quesadilla to a cutting board and let rest 1 minute, then slice into wedges. This helps cheese set slightly for cleaner slices.

Assemble plate: Spoon pico de gallo on top or serve alongside. Drizzle crema over the quesadilla or serve crema on the side for dipping. Garnish with cilantro leaves and lime wedges.