This recipe elevates the simple quesadilla to new heights, inspired by the vibrant street food scene of Mexico City. We’re talking a perfectly crisp, melty cheese-filled tortilla, loaded with tender, flavorful carne asada, and a bright, zesty chimichurri. Forget your average steak quesadilla – this one packs a punch.
Thinly sliced steak is key to maximizing flavor absorption. We’ll be using a simple yet effective marinade of olive oil, lime juice, salt, cumin, smoked paprika, and ancho chili powder. A quick sear on a hot cast iron skillet, with a shot of mezcal or tequila added just before cooking, infuses the meat with smoky notes and enhances its aroma.
For the tortillas, we’re going homemade. A simple dough of flour, salt, water, and pork lard (or butter) is kneaded until smooth and rested before being rolled out into thin circles. While the tortillas rest, we’ll prepare a vibrant chimichurri, a twist on the traditional Argentinian sauce. Our version incorporates cilantro, garlic, lime zest and juice, olive oil, a rehydrated chipotle pepper, salt, and pepper.
The magic happens on the hot griddle. First, a handful of cheese and the marinated carne asada are placed on the griddle to melt together. Then, a fresh tortilla is cooked until puffy and lightly browned. The melty cheese and steak mixture is layered onto the tortilla, followed by a generous dollop of chimichurri and a sprinkle of pickled onions (optional, but highly recommended).
The tortilla is folded over, pressed down for a crispy edge, and flipped to repeat the process. The result? A golden brown, crispy quesadilla, oozing with melted cheese and tender, flavorful carne asada.
A final drizzle of hot sauce adds an extra layer of heat and complexity to this already incredible quesadilla. This recipe is a must-try for anyone who loves bold flavors and authentic Mexican cuisine.
Sliced flat iron steak marinating in a bowl
The choice of steak is crucial. Flat iron, skirt steak, flank steak, or hanger steak are all excellent options, as they offer great flavor and tenderness. Slicing the steak against the grain before marinating ensures maximum surface area for the marinade to penetrate, resulting in a more flavorful and tender finished product.
Freshly made flour tortillas stacked on a plate
Homemade tortillas are a game-changer. The dough can be made ahead of time and stored in the refrigerator for up to four days, allowing for fresh tortillas on demand. The slightly irregular shape of hand-rolled tortillas adds to their rustic charm.
Carne asada cooking in a cast iron skillet
Adding a shot of mezcal or tequila to the steak just before grilling not only adds a smoky depth of flavor but also helps bind fat and water molecules, carrying additional flavor compounds and aromas to enhance the sensory experience. The alcohol quickly evaporates during cooking, leaving behind a subtle smoky essence.
Finished carne asada quesadilla sliced in half
The combination of the tender, flavorful carne asada, the melty cheese, the bright chimichurri, the crispy homemade tortilla, and the tangy pickled onions creates a symphony of flavors and textures that is truly unforgettable. This quesadilla is a complete meal, perfect for a quick weeknight dinner or a casual weekend gathering.
