Living in Monterrey, N.L. gives you the opportunity to enjoy some of the finest restaurants and steakhouses in Mexico, similar to those here in the United States. Monterrey is the third-largest metropolitan area in the country, and although it’s regarded as greatly Americanized for being so close to the US-Mexico border, there is still a little pleasure that most of their habitats enjoy eating: Tacos.
Steak Quesadilla
This post is part of a compensated campaign, sponsored by Latina Bloggers Connect and Cacique. The opinions expressed are mine.
The variety of taco stands (either morning tacos or tacos that are sold only at night) is so diverse that you can plan a whole tour just to get to try them all.
Monterrey, Nuevo León, México., at the foothill of the Sierra Madre Oriental. The "Sadle Chair" Mountain in the background.
(Photo Courtesy of: Wikipedia.org)
While living there, we used to go to a "taqueria" (taco restaurant) where they also offered this steak quesadilla in their menu, called a “quesadilla mixta”. It was my son’s absolute favorite, to the point that he always asked to order one extra "quesadilla mixta" to go. That way he could have one during recess time at school the next day. My son’s memories of his childhood are the inspiration behind this recipe. The cooking technique used here is different from the one used in the taquerias, where the steak is grilled first with large slices of onion and then chopped finely. I prefer to chop the onions and steak first because it’s a faster and more convenient way to make it at home.
If you’re planning a Mexican-themed party for this "Cinco de Mayo", and want to try something new and don’t have too much time to cook, this is an option that you can make ahead time and offer as an appetizer to your guests. You can cook them a day ahead and simply reheat them in your oven the next day.
How to make Steak Quesadilla
DIRECTIONS:
- Heat a skillet over medium-high heat, and add the vegetable oil. When the oil is hot, add the chopped onion and sauté for about 2 minutes. (Please check the ingredients list below)
- Season the meat with salt and pepper. Add the chopped meat to the skillet and cook until browned, about 6 minutes…
- Now, make the quesadillas by topping one tortilla first with ¼ of the cooked meat and then with ¼ of the Cacique Oaxaca Cheese that has been separated into strings.
- Top with another tortilla and, with the help of a wide spatula, place on a preheated griddle or comal. Press gently to seal the tortillas.
- Cook the quesadilla on medium heat. Cook the quesadilla for 2 or 3 minutes and turn to cook the other side. When ready, the tortilla will be crispy with brown spots and the cheese will have melted. Repeat this process with the rest of the quesadillas.
STEAK QUESADILLA
Ingredients
- 1 Tb. vegetable oil
- ½ cup white onion finely chopped
- 1 lb. fajita sirloin or rib eye steak, finely diced.
- Salt and pepper to season steak
- 8 medium size flour tortillas
- 1 12 oz Oaxaca Cheese package
- Optional garnishes:
- avocado slices or guacamole
- pico de gallo salsa
- lime slices
- Cacique Mexican Cream
Instructions
- Heat a skillet over medium high heat, and add the vegetable oil. When the oil is hot, add the chopped onion and sauté for about 2 minutes.
- Season the meat with salt and pepper. Add the chopped meat to the skillet and cook until browned, about 6 minutes…
- Now, make the quesadillas by topping one tortilla first with ¼ of the cooked meat and then with ¼ of the Cacique Oaxaca Cheese that has been separated into strings.
- Top with another tortilla and, with the help of a wide spatula, place on a preheated griddle or comal. (I don’t grease the griddle, but if you want to you can add a teaspoon of oil for each quesadilla) Press gently to seal the tortillas.
- Cook the quesadilla on medium heat. Cook the quesadilla for 2 or 3 minutes and turn to cook the other side. When ready, the tortilla will be crispy with brown spots and the cheese will have melted. Repeat this process with the rest of the quesadillas.
Notes
Steak Quesadilla
Cinco de Mayo parties aren't complete without quesadillas as appetizers or entrees.
¡Buen provecho!
Mely,
More recipes:
Cinco de Mayo Recipes
Restaurant Style Red Fried Salsa
Pork Spare Ribs in Salsa Verde
Noelle
Que delicioso!
Catherine
This is a fun dish and always a winner at the table. Blessings, Catherine xo
Rebecca Subbiah
looks so good and folks went crazy for this on twitter
Velva
Absolutely delicious! Love, love it. Thanks for sharing.
Nammi
Yeah Delicioso 🙂 , my kids watch Diego so learning little words of spanish (LOL) . This is sure to be a to be a winner with the boys they love quesidellas. have a nice week
Diana Bauman
Wow Mely! This looks amazing!!
Hannah
Muy delicioso. Muy de queso. A me le gusta.
Su Rodriguez
When i was a teen i leearned to gook them i am 82 now and have not had suck a great memory in years i love them thank tiy si much
Steph
I’m sorry but we dislike this recipe. Too bland for our taste!
Mely Martínez
Hello Steph,
Maybe this is not the way you are used to eating them in CA, this recipe is for the way we make them in Mexico. Mexican food outside of Mexico is way different in the States. They add other spices and store-bought seasonings and then call them Mexican Food. Next time try to buy good fresh quality ingredients, like when you buy the meat if possible, buy it the same day you plan to cook it.