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You are here: Home » Antojitos

Shredded Beef Quesadillas

Published: Feb 9, 2018 · Updated: Sep 17, 2020 by Mely Martínez

JUMP TO 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.

Shredded Beef Quesadillas Recipe

Shredded Beef quesadilla | Tasty Authentic Mexican Recipes

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.

Shredded Beef Quesadillas | Authentic Mexican Recipes

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

JUMP TO FULL INSTRUCTIONS

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.
Shredded beef quesadillas | Authentic Mexican recipes

Serve and enjoy with a spicy sauce.

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!

Mely,

Shredded Beef quesadilla

Shredded Beef Quesadillas

Mely Martínez
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!
4.56 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Appetizers
Cuisine Mexican
Servings 4 Large Quesadillas
Calories 517 kcal

Ingredients
  

  • 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.

Instructions
 

  • 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.

    Video

    Nutrition

    Serving: 1portionCalories: 517kcalCarbohydrates: 37gProtein: 24gFat: 30gSaturated Fat: 11gCholesterol: 56mgSodium: 556mgPotassium: 281mgFiber: 3gSugar: 1gVitamin A: 470IUVitamin C: 2mgCalcium: 307mgIron: 4.5mg
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    Reader Interactions

    Comments

    1. Nicole Campbell

      April 07, 2020 at 1:59 pm

      What is the name of the restaurant that inspired this recipe? I live in the area!

      Reply
      • Mely Martínez

        April 07, 2020 at 9:01 pm

        Hello Nicole,
        The name of the restaurant is "Los Tres Reyes", in Kenilworth Blvd.

        Reply
    2. tifferella

      May 29, 2019 at 8:03 pm

      I'm going to add these ingredients to my grocery list. I finally found a store that sells the RUMBA meat. I love the new outline of your blog.

      Reply
      • mmartinez

        June 03, 2019 at 3:15 pm

        Hello Tifferella,

        I hope you enjoy the quesadillas.

        Reply
    3. Joseph Winick

      March 20, 2018 at 7:53 pm

      5 stars
      Me gusta los tacos!!

      Reply
    4. Bertha L. Green

      March 09, 2018 at 2:06 pm

      5 stars
      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.

      Reply
    5. Abigail

      February 18, 2018 at 10:15 pm

      5 stars
      Looks delicious 😋

      Reply
    6. beejay

      February 15, 2018 at 4:11 pm

      5 stars
      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! 😉

      Reply
      • mmartinez

        February 15, 2018 at 5:40 pm

        Hello Beejay.

        Yes, the brand is Maseca.

        Reply
    7. Croix Dussault

      February 14, 2018 at 8:18 pm

      4 stars
      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

      Reply
      • mmartinez

        February 15, 2018 at 5:51 pm

        Hello Croix,
        Thank you fro noticing the salsas. I added the link tot he recipes just below one of the pictures.

        Reply

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    Mexico in my kitchen | Mely Martinez

    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

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