Barbacoa Beef Quesadillas* Recipe
Slow braised and tender shredded beef, Monterrey Jack cheese on flour tortillas with sour cream & fresh guacamole.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Barbacoa Beef
In a slow cooker, add the chuck roast, beef broth, chipotle peppers, cumin, oregano, minced garlic, chopped onion, salt, and pepper. Cover and cook on low for 8 hours or until the beef is tender.
- 2
Shred the Beef
Once the beef is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the juices.
- 3
- 4
Cook the Quesadilla
Cook for about 3-4 minutes on each side or until the tortillas are golden brown and the cheese has melted. Remove from the skillet and repeat with the remaining ingredients.
- 5
Serve
Cut the quesadillas into wedges and serve hot with sour cream and guacamole on the side.
