Chipotle Beef Quesadillas
4 ea - Chipotle Pepper (in adobo sauce)
8 ea - peeled garlic cloves
2 ea - fresh lime juice
¼ cup - xv olive oil
1 ea - small Spanish onion (peeled & sliced)
5 lb - beef chuck or top round (cut into 2” by 4” pieces)
15 stalks - scallion (sliced into thin “circles”-green parts only)
2 lb - aged NY sharp cheddar cheese (finely shredded)
6 ea - 12” flour tortilla shells
½ lb - clarified butter
Take the first 5 ingredients and puree them in a blender or food processor until the mixture is smooth and well blended. Remove the mixture and place into a large mixing bowl. Fold in the Spanish onion and the cuts of beef. Next, place the entire mixture in a roasting pan and cover first with either saran wrap or wax paper and then two pieces of aluminum foil to cover the entire top of the pan. Place the pan in a 300 degree oven for 5-6 hours. Test the meat for doneness by pressing into it with a fork. It should very easily glide right through and break the meat apart with little to no effort. Now, strain the meat from the liquid in the roasting pan with a large colander or pasta strainer. Save the liquid! Cool the meat down to about room temp and begin to shred it apart by hand in manageable/edible pieces and place back into a large, clean mixing bowl. Mix the cooking liquid up with a whisk and add about 1 cup of it back into the shredded meat bowl. Taste the mixture. At this point the meat should be moist, a little salty and have a nice chipotle spice to it. If not, add a little more liquid and adjust the flavor with salt and pepper as needed. Now fold the cut scallions into the meat and mix until blended. Reserve the meat mixture in a warm oven until needed.
Make the quesadillas in a very large, preferably 14” non-stick sauté pan over med-high heat using about ½ oz of clarified butter per shell. Heat the pan up for 1 minute, add the butter and “swirl’ the shell around onto the pan to spread the butter out uniformly. Add apprx 1 cup of cheese per shell all around the entire exposed surface. Now place about ½ cup of the shredded beef on one”half moon” side of the shell. Check the underside of the quesadilla every 30 seconds or so for even browning. When the shell is crispy, brown and the cheese is melted, fold the cheese side over the meat side, remove onto a cutting board and cut into 4 or 6 pieces. Serve immediately with sour cream and your favorite salsa. Enjoy!