Ingredients with Measurements:
- 1 lb suadero meat, sliced into thin strips
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper, to taste
- 1 tbsp vegetable oil
- 8 flour tortillas
- 2 cups shredded Oaxaca cheese
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Special Equipment Needed:
- Large skillet
- Spatula
Step-by-Step Instructions:
1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the suadero meat and cook until browned, about 5-7 minutes.
3. Add the chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Cook for another 5 minutes until the onions are translucent.
4. Remove the skillet from the heat and set aside.
5. Heat a separate skillet over medium heat.
6. Place a flour tortilla in the skillet and sprinkle a handful of shredded Oaxaca cheese on one half of the tortilla.
7. Spoon some of the suadero meat mixture on top of the cheese.
8. Fold the tortilla in half and press down with a spatula.
9. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.
10. Repeat with the remaining tortillas and suadero meat mixture.
11. Serve the quesadillas hot with chopped cilantro and lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet over medium-high heat for cooking the suadero meat mixture
- Skillet over medium heat for cooking the quesadillas
Serving size:
- Makes 8 quesadillas
- Serves 4-6 people
Nutritional information:
- Calories: 450
- Fat: 23g
- Carbohydrates: 35g
- Protein: 25g
Substitutions for ingredients:
- Suadero meat can be substituted with flank steak or skirt steak
- Oaxaca cheese can be substituted with Monterey Jack cheese or queso fresco
Variations:
- Add sliced jalapeños or hot sauce for a spicier version
- Use corn tortillas instead of flour tortillas for a gluten-free option
Tips and Tricks:
- Make sure to slice the suadero meat into thin strips for even cooking
- Press down on the quesadillas with a spatula while cooking to ensure the cheese melts evenly
- Serve with guacamole or salsa for dipping
Storage Instructions:
- Store leftover suadero meat mixture and tortillas separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the suadero meat mixture in a skillet over medium heat until heated through.
- Reheat the quesadillas in a skillet over medium heat for 2-3 minutes on each side until heated through.
Presentation Ideas:
- Serve the quesadillas on a platter with chopped cilantro and lime wedges on the side for garnish.
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Serve with a side of Mexican rice and refried beans for a complete meal.
Suggested Side Dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting Advice:
- If the quesadillas are not crispy enough, cook them for an additional minute on each side.
Food Safety Advice:
- Make sure to cook the suadero meat to an internal temperature of 145°F to ensure it is safe to eat.
Food History:
- Suadero is a cut of beef that comes from the lower chest of the cow and is commonly used in Mexican cuisine.
Flavor Profiles:
- The suadero meat is tender and flavorful, with a slightly smoky and spicy taste from the cumin and chili powder. The Oaxaca cheese adds a creamy and slightly salty flavor to the quesadillas.
Serving Suggestions:
- Serve the quesadillas as a main dish for lunch or dinner.
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Region: Mexican