Beef Cheek Quesadilla With Asadero Cheese Recipe

Sear beef cheeks

Pat beef cheeks dry and season lightly with 0.5 tsp salt and 0.25 tsp pepper. In a heavy-bottomed pot or Dutch oven over medium-high heat, add 2 tbs olive oil. When shimmering, add beef cheeks in a single layer and sear 3–4 minutes per side until browned. Remove and set aside.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook 6–8 minutes until softened and starting to brown. Add minced garlic and cook 30–45 seconds until fragrant.

Build flavor

Stir in tomato paste and cook 1–2 minutes to caramelize. Add smoked paprika, cumin, oregano and remaining 1 tsp salt, 0.25 tsp pepper; cook 30 seconds. Deglaze with red wine (if using), scraping up brown bits, and reduce by half (about 2–3 minutes).

Braise

Return beef cheeks to the pot. Add beef stock and bay leaf. Bring to a gentle simmer, then cover and transfer to a low oven (300°F / 150°C) or reduce heat to low on the stovetop. Braise until fork-tender, about 2.25–3 hours. Check once at 90 minutes to ensure liquid level and adjust.

Shred and reduce

When tender, remove cheeks and shred with two forks. Simmer remaining braising liquid to reduce and concentrate flavor for 10–15 minutes, then return shredded beef to the reduced sauce and stir to coat. Adjust seasoning to taste.

Toast chiles: Heat a small skillet over medium and add 1 tsp vegetable oil. Toast dried chiles 10–20 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 10 minutes until softened. Drain, remove seeds if desired for less heat, and roughly chop.

Roast tomatoes and garlic: In the same skillet or on a comal, roast halved Roma tomatoes cut-side down and the garlic clove until blistered and lightly charred, about 6–8 minutes. Let cool slightly.

Blend salsa: In a blender or food processor combine softened chiles, roasted tomatoes, roasted garlic, chopped onion, lime juice, and 0.75 tsp kosher salt. Purée until smooth, adding up to 2 tbs water to reach desired consistency. Taste and adjust salt or lime.

Prepare filling: Warm shredded beef mixture in a skillet over medium-low so it’s easy to handle. Fold in chopped cilantro (reserve a little for garnish). Taste and adjust seasoning; it should be slightly saucy but not soupy.

Assemble quesadillas: Lay one whole wheat tortilla on a work surface. Sprinkle about 1/2 cup shredded asadero cheese over half of the tortilla. Top with about 1/3 cup warm shredded beef cheek filling, then another 1/4 cup cheese (this helps the tortilla seal). Fold the tortilla over to make a half-moon. Repeat to make 4 quesadillas.

Cook quesadillas: Heat a large skillet or griddle over medium heat. Add 1/2 tbs butter and swirl. Place one quesadilla in the pan and cook 2–3 minutes until underside is golden and cheese starts to melt. Add remaining 1/2 tbs butter around edge or brush onto top, then flip carefully and cook another 2 minutes until golden and fully melted. Repeat with remaining quesadillas, adding butter as needed. Alternatively, finish in a 350°F / 175°C oven for 4–6 minutes for even melting.

Rest and slice: Transfer cooked quesadillas to a cutting board and let rest 1 minute. Slice each into 3 wedges. Garnish with reserved cilantro and serve with lime wedges, chile d'arbol salsa, and optional garnishes (sour cream, pickled onions, avocado).