Shredded Beef Quesadillas Recipe
This recipe for Shredded Beef Quesadillas is inspired by the quesadillas sold at a small eatery in Langley Park, Maryland, located within the Washington, D.C. beltway. It was in that small restaurant that I tried these for the very first time, and ever since then, whenever my family and I visited the area we would stop to have lunch there and order one of the huge quesadillas they serve.
The neighborhood of Langley Park has a very large Hispanic population and thereby has several Latin stores, bakeries, and Mexican restaurants. A great number of the families living there are from the State of Puebla, and so the food sold at said restaurants are inspired by the dishes in that state, like these quesadillas which are made of fresh masa (or corn masa-harina mix) tortillas folded in half and stuffed with cheese, shredded beef, and other fillings.
The first time I tried them I was surprised by the taste of the meat, so I asked the waiter if she knew what cut of meat they used for the quesadillas. Much to my surprise, she told me that they used a beef shank. No wonder the meat was so tasty! Since the meat is close to the bone, it is always full of flavor!
So, the next time you cook beef hind shank for a stew or a soup with vegetables (like our popular “Caldo de Res”), take advantage and cook some extra pieces of the beef shank to use later during the week to prepare these delicious Shredded Beef Quesadillas. You will be surprised at how this humble cut of meat transforms your dinner!
If you live in the Northeast, look for the RUMBA® Meats Beef Hind Shank at your local GIANT Store; their meats are conveniently sold in a vacuum-sealed package. You can also find where to buy their products using their website store locator, just type in your zip code.
Now let’s get to the recipe!
You can check the salsa recipes following the links: Raw Tomatillo Salsa & Red Restaurant Salsa
How to make Shredded Beef Quesadillas
DIRECTIONS:
- Place the meat and bones (if using) in a pot with ½ onion and 2 garlic cloves. Add the bay leaf and cover with 2 cups of water. Cook until the meat is tender. (If using an Instant Pot, as I did, cook for 30 minutes.)
- Shred the meat once it has cooled down. Discard the bones and mix in the marrow with the meat. Season with salt and set aside.
- Mix the 1½ cups of masa-harina with the 1¼ cups of water to form a soft dough (add more water if needed). Divide the dough into 4 large balls.
- Roll each masa ball into a log shape, then place between 2 plastic sheets and press down using your tortilla press or a glass pie dish. This will form a large oblong tortilla.
- Cook the tortilla on a preheated griddle, turning twice. Once the tortilla is cooked, stuff with the shredded cheese and meat and top with the lettuce, cream, and cheese.
Serve and enjoy with a spicy sauce.
Tender beef cooked until you are able to shred, season with salt and use it to stuff these freshly made large corn tortillas, with melted cheese, then top with lettuce, cream, and more cheese. Simply DELICIOUS! Serve with your favorite salsa and enjoy them today!
- 1 1½ lb. package of Beef Hind Shank from RUMBA® MEATS
- 1 1 lb. package of Beef Marrow Bones from RUMBA® MEATS (optional)
- ½ white onion
- 2 garlic cloves
- 1 Bay leaf
- salt to taste
- 1½ cups corn masa-harina
- 1¼ cups of water
- ½ cup shredded Oaxaca cheese
- 1 cup shredded lettuce
- 8 Tablespoons Mexican Cheese like “queso fresco” or Cotija
- 4 Tablespoons Mexican Table Cream
- You will also need 2 large plastic squares about 10-IN. each and 1 Glass pie dish, for forming the large tortilla for the quesadilla.
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Place the meat and bones (if using) in a pot with ½ onion and 2 garlic cloves. Add the bay leaf and cover with 2 cups of water. Cook until the meat is tender. (If using an Instant Pot, as I did, cook for 30 minutes.)
-
Shred the meat once it has cooled down. Discard the bones and mix in the marrow with the meat. Season with salt and set aside.
-
Mix the 1½ cups of masa-harina with the 1¼ cups of water to form a soft dough (add more water if needed). Divide the dough into 4 large balls.
-
Roll each masa ball into a log shape, then place between 2 plastic sheets and press down using your tortilla press or a glass pie dish. This will form a large oblong tortilla.
-
Cook the tortilla on a preheated griddle, turning twice. Once the tortilla is cooked, stuff with the shredded cheese and meat and top with the lettuce, cream, and cheese.
Recipe Video
I hope you enjoy this Shredded Beef quesadillas as much as I like them and add it to your favorite recipes. As I mentioned above use beef Hind Shank from Rumba Meats to prepare this recipe. I usually buy their products at my local Walmart Store or Kroger. If you live in the Northeast part of the country, check your local GIANT Store. That is the supermarket I used to buy them when I lived in the MD-VA-DC area.
Thank you for visiting and if you try the recipe, please do come back to let us know your experience.
Buen Provecho!
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Do you have the red and green salsa recipes that are above the quesadilla published if so what are the names? They look super yummy!! Thanks Croix
Hello Croix,
Thank you fro noticing the salsas. I added the link tot he recipes just below one of the pictures.
Watching how you made that tortilla was amazing! Either I never manage to get the right “flour” or I’m doing something wrong. Sigh. I’m in the SF Bay Area. Can you tell me what brand you use? I see something like MasaCe???
This looks delicious with that soft, fresh tortilla. I’ve got to get this right. I constantly enjoy your site and your deicious recipes. Keep them coming, please! 😉
Hello Beejay.
Yes, the brand is Maseca.
Looks delicious 😋
This quesadilla looks amazing! My mo used to cook extra meat when making beef soup – caldo de res. And the next day she prepared sopes with the meat. I’ll try your recipe. Thanks for the idea.
Me gusta los tacos!!