Quesadilla Con Carne

Try my delicious Quesadilla Con Carne Recipe, prepared with slow cooked beef and chipotle. Savor the Authentic Mexican Food!

Prep Time20

Cook Time3

Total Time3 20

Servings:

Calories: 650kcal

Author: Chef Lukasz

Equipment:

1 Slow Cooker
1 Hybrid Non Stick Frying Pan
1 Bowl

Ingredients:

14.1 oz Diced Beef Shin - (400g) or other stewing cut high in connective tissue
5.3 oz Oaxaca Cheese - (150g) or substitute with mozzarella cheese
7 oz Bell Peppers - (200g) seeds removed and sliced
1 Onion, medium size - roughly chopped
2 Garlic Cloves - minced
1 tsp Mild Chili Powder
1 tsp Ground Cumin
1 tsp Cumin Seeds
1 tsp Oregano - dried or fresh
2 tsp Paprika - Hungarian Szeged brand is best quality
1 tbsp Chipotle Paste
2 cups Beef Stock - (500ml) or Vegetable Stock
1 tbsp Tomato Puree
1 handful Parsley - chopped
1 tsp Salt
4 Medium Sized Wraps
2 tbsp Vegetable Oil

Instructions:

In a bowl, combine cumin, paprika, chili powder, marjoram, garlic, and 2 tablespoons of oil. Add the beef, ensuring it's well-coated with the marinade. For optimal flavour, marinate the beef overnight. If pressed for time, marinate for at least 30 minutes before cooking.
In a heated pan, fry the beef alongside onions on high heat until they develop a nice color. Transfer the beef and onions to a slow cooker. (Alternatively, you can use a pot or continue using the same pan.) Pour in enough stock to cover the meat and season with a teaspoon of salt. For a quicker cook time, set the slow cooker to high and let it cook for 3-4 hours. For overnight cooking, use larger beef pieces and set the cooker on a low setting.
In a separate pan, fry the sweet peppers on medium heat for about 10 minutes. Once done, set them aside.
Once the beef is tender, remove it from the slow cooker. Allow it to rest in its juices for a few minutes before taking it out. Shred the beef using your fingers. In a mixing bowl, combine the shredded beef, fried sweet peppers, chopped parsley, tomato paste, chipotle paste, and a portion of the meat cooking juices.
Lightly brush one side of a tortilla with olive oil. Place it oiled-side-down on a heated frying pan. Sprinkle cheese on one half of the tortilla and top it with the shredded beef mixture. When the underside of the tortilla turns golden brown, fold it over and press gently.
Once cooked, remove the quesadilla from the pan and cut it in half. Serve hot and enhance the flavours with your favourite Mexican toppings like guacamole, roasted tomato salsa, sour cream, jalapenos, salad, and a dash of fresh lime juice.

Notes:

Slow Cooker Alternative: If you don't have a slow cooker for your beef shin slow cooker method, you can use a pot stove method. Cook the beef on a low heat setting on the stove for several hours, or until tender. This method will still yield a delicious slow-cooked beef quesadilla.
Ground Beef Quesadilla: If you'd like to make a Quesadilla Beef using ground beef instead of beef shin, you can do so. Brown the ground beef thoroughly in a pan with seasonings, breaking it up into small pieces. This will result in a chilli beef quesadilla flavour, especially when combined with the same spices. Ensure to drain excess fat before adding it to the tortilla. Adjust the cooking time, as ground beef cooks faster than beef shin.
Texture: Shredded beef quesadilla has a unique texture due to the way the beef breaks down. If using ground beef, you won't achieve the same shredded texture, but the flavour will still be delightful.
Pepper Frying: When frying the sweet peppers, ensure they are not overcooked. Retaining a bit of their crunch enhances the texture contrast in your Beef Quesadillas.

Nutrition: