Fried Beef Tinga Quesadillas

Marielle Henaine
If you're going to make stews, it's better if they yield well, and what better than with these fried beef tinga quesadillas, filled with lettuce, cream, cheese, and green sauce. Don’t miss the chance to prepare them for your whole family!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 5 tomatoes
  • 1/4 onions
  • 2 cloves garlic
  • 1/4 cups chipotle chile in adobo sauce
  • salt
  • pepper
  • 1 tablespoon vegetable oil
  • 1 cup onion, sliced
  • 1 1/2 cups beef, shredded
  • 1 tablespoon oregano
  • 4 cups corn masa flour
  • 1 cup corn masa flour
  • 1/2 cups vegetable oil
  • water
  • 1/4 teaspoons salt
  • 2 teaspoons baking powder
  • 1 cup Oaxaca cheese
  • vegetable oil, for frying
  • sour cream, to serve
  • queso fresco, to serve
  • avocado, to serve
Preparation
15 mins
25 mins
Low
  • For the beef tinga, blend the tomato, onion, garlic, chipotle, salt, and black pepper.
  • In a skillet, add the oil, onion, shredded meat, pour in the sauce, and oregano, and cook for 20 minutes or until the liquid reduces. Set aside.
  • For the dough, in a bowl, combine corn flour with wheat flour, oil, water, salt, and baking powder. Knead by hand until a well-integrated dough forms.
  • Form tortillas and fill with cheese and beef tinga, close the tortillas to form the quesadilla. Shape all the quesadillas and set aside.
  • Heat a small pot with vegetable oil, fry the quesadillas until crispy, and remove excess grease with a paper towel.
  • Open the quesadillas and serve with cream, cheese, and avocado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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