Crispy Barbacoa Quesadilla Recipe
Ancho Braised Short Rib, Caramelized Cheese Crust, Cilantro-Lime Crema, Cotija Cheese, Ancho Salsa
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Ingredients
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For the Barbacoa
For the Quesadilla
For the Cilantro-Lime Crema
For the Ancho Salsa
Method
For the Barbacoa
- 1
Prepare the Ancho Chiles
Remove the stems and seeds from the ancho chiles. Soak them in hot water for about 15 minutes until softened.
- 2
- 3
Cook the Short Ribs
In a large pot, heat the blended marinade over medium heat. Add the short ribs and bring to a simmer. Cover and cook on low heat for about 3 hours, or until the meat is tender and shreddable.
- 4
For the Quesadilla
- 5
Assemble the Quesadilla
On one half of a flour tortilla, layer shredded Monterey Jack cheese, a generous amount of shredded barbacoa, and a sprinkle of cotija cheese. Fold the tortilla over to create a half-moon shape.
- 6
Cook the Quesadilla
In a skillet over medium heat, melt 1 tablespoon of butter. Place the quesadilla in the skillet and cook until golden brown and crispy, about 3-4 minutes on each side. Repeat with the remaining tortillas.
For the Cilantro-Lime Crema
- 7
Make the Crema
In a bowl, mix together sour cream, chopped cilantro, and lime juice until smooth. Adjust seasoning with salt if needed.
For the Ancho Salsa
- 8
Prepare the Salsa
Finely chop the tomatoes, onion, and garlic. In a bowl, combine the chopped ingredients with ancho chili powder, lime juice, and salt. Mix well and let it sit for about 10 minutes for the flavors to meld.
