Appetizer for 4

Shredded Beef Quesadillas

Name: Shredded Beef Quesadillas
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 packages (24 oz) beef hind shank from rumba® meats; 1 packages (16 oz) beef marrow bones from rumba® meats (optional); 1/2 white onion; 2 cloves garlic; 1 bay leaf; salt to taste (optional); 1 1/2 cups corn masa-harina; 1 1/4 cups water; 1/2 cup shredded oaxaca cheese; 1 cup shredded lettuce; 8 tbsp mexican cheese; 4 tbsp mexican table cream

Tender pressure-cooked beef fills homemade corn tortillas with Oaxaca cheese, lettuce, Mexican cheese, and table cream.

$3.73per serving $$$

45 minstart to table

4servings

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Ingredients

1 packages (24 oz) beef hind shank from rumba® meats
1 packages (16 oz) beef marrow bones from rumba® meats (optional)
1/2 white onion
2 cloves garlic
1 bay leaf
salt to taste (optional)
1 1/2 cups corn masa-harina
1 1/4 cups water
1/2 cup shredded oaxaca cheese
1 cup shredded lettuce
8 tbsp mexican cheese
4 tbsp mexican table cream

Steps

Place the beef, marrow bones if using, onion, garlic, bay leaf, salt, and 1 cup water in a pressure cooker.
Cook at high pressure for 20 minutes, then release pressure naturally for 5 minutes and shred the beef.
Mix the masa harina with 1 1/4 cups water, divide it into eight balls, and press each into a thin tortilla.
Cook the tortillas in a dry 12-inch skillet over medium heat for 1 minute per side.
Fill each tortilla with beef and Oaxaca cheese, fold them, and cook in the skillet for 2 minutes per side.
Top the quesadillas with lettuce, Mexican cheese, and table cream.

Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.