La Pelua Recipe

Sear the beef

Pat the chuck roast dry with paper towels and season all over with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbs vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering. Sear the roast 3–4 minutes per side until well browned (you want a deep crust). Transfer the beef to a plate.

Sauté aromatics

Reduce heat to medium. Add the thinly sliced onion to the pot and cook 5–6 minutes until softened and beginning to brown, stirring occasionally. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the braising liquid

Stir in 1/2 can (about 7 oz) diced tomatoes, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, and 1 tsp chopped chipotle in adobo. Cook 1 minute to bloom the spices, scraping any browned bits from the bottom of the pan.

Braise the beef

Return the seared beef to the pot. Pour in 2 cups beef broth and add 1 bay leaf. Bring to a gentle simmer, then cover and either transfer to a 325°F (160°C) oven for 2 to 2 1/2 hours, or keep on low heat on the stovetop and simmer gently for about 2 to 2 1/2 hours, until the beef is fork-tender and shreds easily.

Shred and reduce

Remove the beef to a cutting board and shred with two forks. Discard the bay leaf. Skim off any excess fat from the braising liquid, then return shredded beef to the pot with the liquid and simmer uncovered 8–10 minutes to concentrate flavors and meld the meat with the sauce. Taste and adjust seasoning with additional salt or pepper as needed.

Prepare tortillas and cheese

Grate the Gouda if not pre-shredded. Warm the tortillas briefly in a dry skillet or microwave so they are pliable (about 15–20 seconds in microwave).

Fill the tortillas

Lay a warmed tortilla on a flat surface. Spoon about 1/4 to 1/3 cup of the shredded beef onto one half of the tortilla, scraping some of the saucy braising liquid along with the meat (but not so much that the tortilla becomes soggy). Top the beef with about 1/4 cup (roughly 2 tbs) shredded Gouda.

Fold and toast (to crisp and melt)

Fold the tortilla over the filling to make a half-moon (or roll, if preferred). Heat a large skillet over medium-low and add a small amount of butter (about 1/2 tbs per 2 quesadillas). Place the filled tortilla seam-side down in the skillet and cook 2–3 minutes per side until golden brown and the cheese is melted, pressing gently with a spatula. Repeat, adding more butter as needed, until all tortillas are filled and toasted.

Keep warm

If making multiple, keep finished La Peluas warm on a baking sheet in a 200°F (95°C) oven while you finish the rest.

Transfer the toasted La Peluas to a platter. Garnish with chopped cilantro and serve with lime wedges. Offer pickled red onions, sour cream (or crema), and hot sauce on the side. Serve immediately so the Gouda is gooey and the tortilla is crisp.