Shredded Beef Barbacoa Quesadilla

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
Yield: 1 quesadilla

Barbacoa is a form of cooking meat that originated in the Caribbean. This quesadilla uses the technique and pairs it with pepper Jack cheese and salsa.

Ingredients

Beef Barbacoa:
Yield: 8 lbs.

2 cans chipotle peppers
2 cups cider vinegar
1 lb. Spanish onions
1 tbsp. ground clove
1 tbsp. allspice
5 sprigs oregano
5 cloves garlic, crushed
2 tbsp. cumin
9 lbs. top round beef
3 qts. water (to cover)

Quesadilla:
1 12-in. soft flour tortilla
1 tsp. oil olive (for use on grill)
2 oz. pepper Jack cheese
3 oz. Beef Barbacoa
1 sprig cilantro, chopped
1 tbsp. salsa

Steps

1. For Beef Barbacoa: Purée peppers, vinegar, onions and spices. Split beef in half, rub with spice paste and place in covered roasting pan covered 2/3 with water. Cook at 375°F for 3 hours. Pull beef with fork and hold in cooking liquid for service.

2. On 350°F plancha, reheat pulled beef. Lay out tortillas on flat grill, spread shredded cheese on entire surface. Place beef on left side of tortilla on top of shredded cheese.

3. Fold in half. Cut in half. Finish with cilantro sprigs and salsa.

Recipe by Princeton University, Princeton, N.J.

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