Smoked Barbacoa Quesadilla Recipe

season and sear

Pat the chuck roast dry and rub with kosher salt, black pepper, and 1 teaspoon cumin. Heat 1 tablespoon neutral oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Sear the roast 3–4 minutes per side until deeply browned. Remove roast and set aside.

prepare aromatics and sauce

In a blender combine garlic cloves, chopped chipotle peppers, remaining 0.5 tsp cumin, oregano, apple cider vinegar and 1/2 cup beef broth. Blend to a smooth paste, scraping down sides as needed.

combine and roast

Return the roast to the pot. Pour the blended sauce over the roast, add remaining 1/2 cup beef broth and the bay leaf. The liquid should come up about 1/3 of the roast; add a splash more broth or water if needed. Cover with a tight-fitting lid and roast in a preheated 275°F (135°C) oven for 3.5–4 hours, or until the meat shreds easily with a fork.

shred and finish

Remove roast to a cutting board and shred using two forks. Discard bay leaf. If the juices are abundant, reduce them on the stovetop over medium-high heat to concentrate flavor for 5–8 minutes, then toss with shredded meat. Adjust seasoning with salt to taste. Keep warm.

In a medium bowl whisk together lime juice, apple cider vinegar, honey and mayonnaise until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Add shredded green cabbage, red cabbage, carrot, minced jalapeño and chopped cilantro. Toss thoroughly so the dressing coats everything. Taste and adjust salt or lime. Refrigerate for at least 15 minutes to let flavors meld.

sauté onions and peppers

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add thinly sliced onion and both bell peppers. Cook, stirring occasionally, until softened and slightly caramelized, about 6–8 minutes. Season with a pinch of salt and remove to a plate.

build and cook quesadillas

Wipe skillet clean and set to medium heat. For each quesadilla: spread a thin layer of shredded Oaxaca cheese over one tortilla, top with 1/4–1/3 cup shredded barbacoa, a spoonful of the sautéed onions and peppers, and more cheese (to help seal). Top with a second tortilla. Add 1/2 teaspoon butter to the skillet and cook the quesadilla 2–3 minutes per side, pressing gently with a spatula, until golden brown and cheese is fully melted. Repeat with remaining tortillas, adding more butter as needed. Cut each quesadilla into 4 wedges.

keep warm

If making many quesadillas, keep finished ones on a baking sheet in a 200°F (95°C) oven to stay warm and crispy while you finish the rest.

Plate quesadilla wedges and top with a generous spoonful of JAK slaw. Garnish with pickled red onions if using, fresh cilantro leaves and lime wedges for squeezing. Serve immediately while hot.