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Quesadillas with Oven-Barbecued Beef |
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Serves: 4
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(Quesadillas de Carne de Res)
Category: Folded and Wrapped Tortilla Snacks
When polls are taken on where to get the best tacos, burritos, and other snacks in San Francisco, La Taqueria on Mission Street is at or near the top every time. Owner Miguel Jara's high standards for authentic Mexican snacks and service makes La Taqueria worth a visit. The beef and cheese quesadillas made with soft fresh flour tortillas are fantastic, but they must be made separately and served hot off the griddle. This is a procedure more than a recipe, but one you're bound to commit to memory. This recipe serves four, but adjust the recipe to make as many as you want.
Oven-Barbecued Beef
1 1/2 cups shredded Monterey Jack cheese
1 cup fresh red salsa, purchased or homemade
Vegetable oil or melted lard for frying
4 (7- to 8-inch) flour tortillas
1. Prepare the barbecued beef. Then, shred the amount of beef needed and have ready in a bowl by the stove along with separate bowls of the cheese and salsa. Put a small bowl of oil and a pastry brush near the heat source for the skillet or a flat griddle. Lay newspaper with a layer of paper towels on the counter for draining the quesadillas.
2. Heat a dry skillet or griddle over medium heat. Place 1 tortilla on a flat working surface and brush both sides with oil. Fry the tortilla in the hot pan about 5 seconds per side. Immediately remove it to the towels, and put a layer of meat, then a layer of cheese and a layer of salsa on half of the tortilla. Fold the tortilla in half and return to the pan. Fry until golden on both sides. Drain quickly on paper towels and serve at once. Repeat, making as many quesadillas as desired.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Quesadillas with Oven-Barbecued Beef comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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