Ingredients with Measurements:
- 1 pound of carne-seca (dried beef)
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of dried oregano
- Salt and pepper to taste
- 8 flour tortillas
- 2 cups of shredded Monterey Jack cheese
- 1/4 cup of chopped fresh cilantro
Special equipment needed:
- Large skillet
- Griddle or non-stick pan
Step-by-step instructions:
1. Soak the carne-seca in cold water for at least 2 hours, changing the water every 30 minutes to remove excess salt.
2. Drain the carne-seca and pat dry with paper towels. Shred the meat into small pieces.
3. Heat the oil in a large skillet over medium-high heat. Add the onion, garlic, and jalapeño pepper, and cook until softened, about 5 minutes.
4. Add the shredded carne-seca, cumin, oregano, salt, and pepper. Cook for about 10 minutes, stirring occasionally, until the meat is browned and crispy.
5. Preheat a griddle or non-stick pan over medium-high heat.
6. Place a tortilla on the griddle and sprinkle with 1/4 cup of shredded cheese. Top with a spoonful of the carne-seca mixture and sprinkle with cilantro. Fold the tortilla in half and press down lightly with a spatula.
7. Cook for 2-3 minutes on each side, until the cheese is melted and the tortilla is crispy and golden brown.
8. Repeat with the remaining tortillas and filling.
- Time:
Preparation time: 2 hours (to soak the carne-seca)
- Cooking time: 30 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 500
- Fat: 26g
- Carbohydrates: 35g
- Protein: 30g
Substitutions for ingredients:
- Carne-seca can be substituted with shredded beef or chicken.
- Monterey Jack cheese can be substituted with any melting cheese, such as cheddar or mozzarella.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add diced tomatoes, bell peppers, or corn to the filling for extra flavor and texture.
- Use corn tortillas instead of flour tortillas for a gluten-free option.
- Serve with salsa, guacamole, or sour cream on the side.
Tips and tricks:
- Make sure to soak the carne-seca to remove excess salt and prevent the quesadillas from being too salty.
- Use a non-stick pan or griddle to prevent the quesadillas from sticking.
- Don't overfill the quesadillas, or they will be difficult to flip and may fall apart.
Storage instructions:
- Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the quesadillas in a preheated oven at 350°F for 10-15 minutes, or in a microwave for 1-2 minutes.
Presentation ideas:
- Serve the quesadillas on a platter with a side of salsa and guacamole.
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled vegetables
Troubleshooting advice:
- If the quesadillas are too salty, rinse the carne-seca again before cooking.
- If the quesadillas are falling apart, use less filling and press down lightly with a spatula when cooking.
Food safety advice:
- Make sure to soak the carne-seca to remove excess salt and prevent foodborne illness.
- Cook the carne-seca to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Carne-seca is a traditional Mexican ingredient that dates back to pre-Columbian times. It was used as a way to preserve meat without refrigeration.
Flavor profiles:
- Salty, savory, and slightly spicy.
Serving suggestions:
- Serve hot as a main dish or appetizer.
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Region: Mexican