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Quesadillas

  • 400 g Beef Shin, diced
  • 150 g Onion, roughly chopped
  • 500 g Beef Stock
  • 1 t Medium-Grain Salt
  • 1 T Tomato Paste
  • 1 Sprig Parsley Leaves, chopped
  • Marinade
    • 10 g Neutral Oil
    • 2 t Paprika
    • 2 Garlic Cloves, minced
    • 1 t Cumin Seed, ground
    • 1 t Chili Powder
    • 1 t Marjoram, dried
  • Sautéed Peppers
    • 100 g Orange Bell Pepper, sliced
    • 100 g Yellow Bell Pepper, sliced
  • 150 g Oaxaca Cheese
  • 4 Tortillas
  • Olive Oil
  1. Marinate meat in cumin, paprika, chilli powder, marjoram, garlic, oil. Refrigerate overnight.
  2. Sear meat. Drain marinade from beef. Heat marinade in frying pan over high heat. Add beef, onions. Cook 4-8 minutes, turning occasionally, until meat is seared. Transfer meat and onion to slow cooker.
  3. Sauté peppers. Add peppers to the same pan. Sauté 10 minutes over high heat. Set aside for later.
  4. Slow cook. Transfer seared meat and onion to slow cooker. Add stock, salt. Cook 3-4 hours on HIGH. Remove from slow cooker. Rest 10 minutes. Reserve cooking juices.
  5. Shred meat. Shred meat with hands. Mix with sauted peppers, parsley, tomato paste, and some leftover cooking juices from the slow cooker.
  6. Cook quesadillas. Heat frying pan over medium heat. Brush one side of a tortilla with olive oil, lay oil-side down in frying pan. Layer cheese and meat. Fold tortilla and flatten.

  1. "Mexican Slow Cooked Chili Beef Quesadilla." Reddit. September 2020. ↩