Description
Delicious beef quesadillas made with marinated beef chuck roast and guajillo chiles.
Ingredients
Scale
- 2 lbs beef chuck roast
- 4 dried guajillo chiles
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 tsp dried Mexican oregano
- 2 cups Mexican blend cheese (like Oaxaca or Chihuahua)
- 8 corn or flour tortillas
- 4 cups beef broth
- Lime wedges (for serving)
- Fresh cilantro (optional garnish)
Instructions
- Soak the dried guajillo chiles in hot water for 15 minutes until softened. Blend with onion, garlic, oregano, and salt until smooth.
- Coat the beef chuck roast in the marinade and refrigerate for at least 2 hours or overnight.
- Sear the marinated beef in a large pot over medium-high heat until browned. Add enough beef broth to cover and slow-cook for about 3 hours until fork-tender.
- Shred the cooked beef and reserve some broth for dipping.
- Heat tortillas in a skillet over medium heat; fill half with shredded beef and sprinkle cheese on top before folding.
- Cook each quesadilla for 3-4 minutes per side until golden brown and cheese melts. Serve with reserved broth.
Notes
- For added flavor, you can marinate the beef overnight.
- Serve with additional toppings like sour cream or salsa.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow cook, Sear
- Cuisine: Mexican
Nutrition
- Serving Size: 2 quesadillas
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg