Quesadillas Or Crunchy Tacos Recipe

Make the marinade / rub

In a medium bowl combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, kosher salt and black pepper. Whisk until combined.

Marinate chicken

Place chicken thighs in a shallow dish or zip-top bag. Pour half of the marinade over chicken, massaging to coat. Refrigerate for at least 30 minutes and up to 4 hours.

Season tri-tip and brisket

Pat tri-tip and brisket dry with paper towels. Rub the remaining marinade evenly over the outside of the tri-tip and brisket. Let rest at room temperature 20–30 minutes while you prepare other ingredients (or refrigerate up to 4 hours).

Cook chicken (pan sear and finish)

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add chicken thighs and sear 4–5 minutes per side until nicely browned. Reduce heat to medium-low, cover, and cook until internal temperature reaches 165°F (74°C), about 6–8 additional minutes depending on thickness. Remove to a cutting board and let rest 5 minutes, then shred or thinly slice.

Cook tri-tip (sear + oven) or brisket (low and slow)

For tri-tip: preheat oven to 400°F (200°C). Heat 1 tablespoon oil in an ovenproof skillet over high heat. Sear tri-tip 2–3 minutes per side until browned, then transfer skillet to oven and roast 10–18 minutes depending on thickness and desired doneness (for medium-rare aim for 130–135°F). Rest 10 minutes, then slice thinly across the grain. For brisket: set oven to 300°F (150°C). Brown brisket in a heavy pot with 1 tablespoon oil 3–4 minutes per side, then add 1/2 cup water or beef broth, cover tightly and braise in oven 2.5–3.5 hours until fork-tender. Shred or slice thinly against the grain.

Heat 1–2 cups vegetable oil in a heavy skillet or deep pot to 350°F (175°C). Fry corn tortillas one at a time: using tongs fold the tortilla over a wooden spoon or metal taco form to create a U-shape and submerge in hot oil until golden and crisp, about 45–60 seconds per side. Drain on paper towels and season lightly with 1/2 tsp kosher salt. Keep warm in a low oven while you finish.

Heat a large skillet or griddle over medium heat. Butter or brush one side of a flour tortilla lightly with butter or oil. Place tortilla buttered-side down on skillet, sprinkle 1/3–1/2 cup shredded cheese evenly, add 2–3 oz cooked chicken or beef, then another 1/4 cup cheese on top (helps it stick), and cover with another tortilla (or fold the single tortilla over). Cook 2–3 minutes until cheese starts to melt and underside is golden.

Flip carefully with a spatula and cook another 1–2 minutes until second side is golden and cheese fully melted. Transfer to a cutting board and rest 1 minute, then cut into wedges. Repeat with remaining tortillas and fillings.

For each crunchy shell, fill with 2–3 oz shredded chicken or beef, a handful of shredded lettuce, a spoonful of pico de gallo or diced tomato and onion, a sprinkle of shredded cheese (optional), chopped cilantro, pickled jalapeños if using, and a dollop of sour cream. Squeeze lime over the top before serving.

Arrange quesadilla wedges and crunchy tacos on a serving platter with lime wedges, extra pico de gallo, sour cream and chopped cilantro on the side. Offer hot sauce if desired.

Storage: Refrigerate leftover cooked proteins and assembled but unfried tortillas in airtight containers up to 3–4 days. Reheat grilled/roasted meats covered in a 350°F oven until warmed; re-crisp quesadillas in a skillet.