Beef Short Rib Quesadillas
Cinco de Mayo is next week! Not that I need a special holiday to enjoy all of my favorite Mexican food, but it is a fun reason to share a new recipe on the blog. This one for Beef Short Rib Quesadillas is perfect for any festive fiesta!
First off, can we take a minute to discuss how delicious Short Ribs are?
If you love pot roast. You have to love short ribs.
They are a pot roast’s equally delicious cousin. They come equipped with a fun little “handle” (a.k.a. da bone).
The first recipe I tried that “hooked” me on how special short ribs are, is this one from The Pioneer Woman.
Hello. Stick a fork in me. I’m done!
These short ribs get slow cooked with the most delicious smoky and slightly spicy tomato sauce.
Full of flavor with the help of chipotle peppers in adobo sauce, crushed tomatoes, orange juice, cumin, oregano, and garlic.
Once the short ribs have cooked and are falling-apart tender, shred the meat, sandwich it between two flour tortillas, and a handful of shredded cheese.
Brown it all in a skillet with some butter.
Then top with all your favorite Mexican food “condiments”.
A.k.a…. Salsa, Sour Cream, and of course, a healthy helping of Guac!
Happy Cinco de Mayo everyone!
Beef Short Rib Quesadillas
The perfect Cinco de Mayo recipe are these Beef Short Rib Quesadillas. A simple and easy slow cooker meal that is spicy and full of flavor!
Ingredients
Spicy Short Ribs
- 5 lbs Beef Short Ribs
- 1 Tbsp Salt
- 2 tsp Pepper
- 1 Onion, diced
- 1/2 cup Chipotles in Adobo Sauce
- 1 can (28 oz) Crushed Tomato
- 1 cup Orange Juice
- 1 Tbsp Cumin Powder
- 1 Tbsp Dried Oregano
- 1 tsp Garlic Powder
Quesadillas
- Butter
- 16 Flour Tortillas
- 2 cups Shredded Cheddar Cheese
- Condiments: Salsa, Sour Cream, Guacamole, etc
Instructions
Spicy Short Ribs
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Season all sides of short ribs with salt and pepper. Then place into the bowl of a large slow cooker. Top with diced onions.
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In a blender, add the chipotles with adobo sauce. Blend until smooth.
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Stir blended chipotles into crushed tomatoes, orange juice, cumin powder, dried oregano, and garlic powder. Pour sauce over the top of the short ribs and onions.
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Cook on LOW heat for 8-10 hours or until the short ribs are tender and falling off the bone.
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Remove the cooked ribs from the slow cooker, remove the bone, and shred meat. Return to spicy tomato sauce and stir to coat.
Quesadillas
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Melt butter over medium-low heat in a large skillet.
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Then add a flour tortilla top with a handful of shredded cheese, and a generous spoonful of the short ribs. Lay a second flour tortilla on top.
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Once the bottom tortilla is lightly browned, flip and brown the second side.
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Serve warm and top with your favorite condiments.
Recipe Notes
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