Braised beef and veggie quesadilla
Slow braised beef, mixed with fresh veggies
Servings 10 quesadillas
Equipment
- dutch oven
Ingredients
Braised beef roast
- 4-5 pound chuck roast
- 1 tbsp canola oil
- 1 med white onion thick slice
- 1 1/2 tsp cumin
- 1 1/2 tsp oregano
- 1 1/2 tsp chili powder
- 4 ounces tomato sauce
- 1 cup beef stock
- 1 tbsp * sofrito home made or store bought
- salt and pepper to taste
Quesadilla
- 10 10" flour tortillas
- 4 cups shredded mexican cheese blen
- 1 sm yellow squash diced
- 1 sm zucchini diced
- 1 med red bell pepper sliced
- 1 med red onion sliced
- 1 tbsp olive oil
- salt pepper to taste
- 4 tbsp butter
Optional ingredients
- pickled jalapeños
- mexican crema
- avocado
- salsa
Instructions
Braised beef
- Pre-heat oven to 350 degreese.In a dutch oven or a heavy oven proof pot, heat canola oil on medium high heat. Season beef with salt and pepper and sear 3-4 minutes per side. Remove roast from pot, reduce heat to medium and add sliced white onion, cumin, oregano, chili powder and cook 4-5 minutes. Add tomato sauce and sofrito and stir. Put the beef back into the pot and add beef stock and bay leaves and bring to a boil.Cover and place into preheated oven for 2 1/2 hours. Then reduce to 300 degrees and continue cooking for another 1/2 hour 45 minutes.Remove from oven and set aside while you get the quesadilla ingredients ready.
Quesadilla
- Heat olive oil over medium heat, saute veggies adding salt and pepper to taste. Do not overcook, leaving some crunch to the veggies. Set asideBegin to assemble Lay your tortilla flat, sprinkle with cheese, add shredded beef, veggies, pickled jalapenos (optional)Fold in halfMelt butter onto a large non stick pan or griddle over medium heat and cook quesadillas until golden brown on both sides and cheese is melted.Remove from heat and cut into quarters, garnish with your favorites!
Notes
