Jul 14 2026
Restaurants›Rancho Azteca›Shredded Beef Quesadilla, Chicken Flauta, Rice And Salad Recipe

Shredded Beef Quesadilla, Chicken Flauta, Rice And Salad Recipe

Inspired by Rancho Azteca
Time1h 30m
Serves4

Make Shredded Beef Quesadilla, Chicken Flauta, Rice And Salad Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shredded Beef Quesadilla

Chicken Flauta

Rice

Salad

Method

Shredded Beef Quesadilla

  1. 1

    Prepare the Beef

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

  2. 2

    Cook the Beef

    Add the beef chuck roast to the pot, browning on all sides. Pour in the beef broth and season with salt and pepper. Bring to a boil, then reduce heat to low and cover. Simmer for 2-3 hours until the beef is tender and easily shredded.

  3. 3

    Shred the Beef

    Remove the beef from the pot, letting it cool slightly before shredding with two forks. Return the shredded beef to the pot, mixing it with the remaining juices.

  4. 4

    Assemble the Quesadilla

    Heat a skillet over medium heat. Place a tortilla in the skillet, add a portion of shredded beef and a generous amount of cheddar cheese on half of the tortilla. Fold the tortilla over and cook until golden brown on both sides. Repeat with remaining tortillas.

Chicken Flauta

  1. 5

    Prepare the Chicken

    In a bowl, mix the shredded chicken with salt, pepper, and cheddar cheese.

  2. 6

    Assemble the Flauta

    Warm the corn tortillas slightly to make them pliable. Place a spoonful of the chicken mixture on one end of each tortilla and roll them tightly. Secure with a toothpick if necessary.

  3. 7

    Fry the Flauta

    In a large frying pan, heat vegetable oil over medium-high heat. Fry the rolled flautas in batches until golden brown and crispy, about 3-4 minutes on each side.

  4. 8

    Serve

    Remove from oil, drain on paper towels, and serve hot with sour cream and salsa.

Rice

  1. 9

    Rinse the Rice

    Rinse the long-grain white rice under cold water until the water runs clear.

  2. 10

    Cook the Rice

    In a saucepan, combine the rinsed rice, water, olive oil, and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and water is absorbed.

Salad

  1. 11

    Prepare the Salad

    In a large bowl, combine the chopped lettuce, diced tomatoes, and sliced cucumber.

  2. 12

    Dress the Salad

    In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the salad and toss to combine.

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