Ingredients with Measurements:
- 1 lb. beef skirt steak, thinly sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, chopped
- 1 jalapeño pepper, seeded and minced
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 cup vegetable oil
- Salt and pepper, to taste
- 8 flour tortillas
- 2 cups shredded Oaxaca cheese
Special equipment needed:
- Large skillet
- Spatula
- Griddle or comal
Step-by-step instructions:
1. In a large skillet over medium-high heat, heat the vegetable oil. Add the beef and cook until browned, about 5 minutes.
2. Add the onion, garlic, tomatoes, jalapeño pepper, cumin, and oregano. Cook until the vegetables are tender, about 10 minutes. Season with salt and pepper.
3. Preheat a griddle or comal over medium heat.
4. Place a tortilla on the griddle and sprinkle with some shredded cheese. Add a spoonful of the beef mixture on top of the cheese. Fold the tortilla in half and press down with a spatula. Cook until the cheese is melted and the tortilla is golden brown, about 2-3 minutes per side.
5. Repeat with the remaining tortillas and beef mixture.
6. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium-high heat for the skillet
- Medium heat for the griddle or comal
Serving size:
- 4 servings
Nutritional information:
- Calories: 580
- Fat: 34g
- Carbohydrates: 35g
- Protein: 35g
Substitutions for ingredients:
- Beef skirt steak can be substituted with chicken or pork.
- Oaxaca cheese can be substituted with Monterey Jack or Chihuahua cheese.
Variations:
- Add sliced bell peppers or mushrooms to the beef mixture.
- Use corn tortillas instead of flour tortillas.
- Top the quesadillas with guacamole or sour cream.
Tips and tricks:
- Thinly slicing the beef will help it cook faster and more evenly.
- Use a non-stick skillet to prevent the beef from sticking.
- Don't overfill the tortillas with the beef mixture to prevent them from breaking apart.
Storage instructions:
- Store any leftover beef mixture and tortillas separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the beef mixture in a skillet over medium heat until heated through.
- Reheat the tortillas on a griddle or comal over medium heat until warmed through.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and chopped cilantro.
Garnishes:
- Chopped cilantro
- Sliced jalapeño peppers
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Corn on the cob
Suggested side dishes:
- Black bean salad
- Grilled vegetables
- Caesar salad
Troubleshooting advice:
- If the tortillas are sticking to the griddle or comal, lightly grease it with vegetable oil.
- If the cheese is not melting, cover the quesadilla with a lid to trap the heat.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F to prevent foodborne illness.
Food history:
- Aporreadillo is a traditional Mexican dish made with shredded beef, onions, and tomatoes.
Flavor profiles:
- Savory
- Spicy
- Cheesy
Serving suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican