Beef Barbacoa Quesadillas

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by Chef Jeff Smedstad, Elote Cafe

azfamily.com

Posted on July 16, 2013 at 6:00 AM

Updated Monday, Jul 15 at 10:38 AM

5 lb boneless beef Short Ribs rubbed with beef marinade (recipe below)

1 onion sliced
6 cloves garlic sliced
1 tbsp oregano
1/2 tsp allspice
1/4 tsp Mexican cinnamon
1/2 tsp clove
1/4 tsp ground bay leaf
1/2 tbsp cumin
1/4 cup cider vinegar
1-1/2 qt chicken stock
1 tsp chipotle powder
1 tsp pasilla powder
1 tsp guajillo powder
1 tsp ancho powder

Marinate beef overnight if possible, then sear until well browned then add onion and garlic and cook some more, then combine all ingredients in a large pot and simmer for 1-1/2 to 2 hours or until tender.

Marinade
6 arbol chiles
5 garlic cloves
1/2 cup chopped onions
1 1/2 tsp salt
1 1/2 tsp black pepper
2 tbsp lime juice
1 tbsp oregano
1 cup olive oil
1/4 cup buttermilk
1 tsp ancho chile powder
1 tsp brown sugar
Pour everything for the marinade into a blender and puree until smooth.


To make the Quesadillas
12 eight inch flour tortillas
6 cups Jack cheese

In a hot skillet lay 1 tortilla and sprinkle with 1/4 cup cheese then about 1 cup meat then 1/4 cup cheese and top with another tortilla.  When the tortilla is toasted flip and toast the other side. Serve immediately.

 

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