Ingredients
2 lbs arrachera (skirt steak)
Juice of 1 orange
½ onion, sliced (julienne style)
A handful of fresh cilantro, chopped
A drizzle of olive oil
Mozzarella cheese, shredded
Corn or flour tortillas
Optional for serving:
Chopped onion
Chopped cilantro
Salt and pepper
Instructions
Marinate the meat: In a large bowl, combine the arrachera with orange juice, sliced onion, chopped cilantro, Spanglish Asadero Carne Asada seasoning, salt and pepper and a drizzle of olive oil. Mix everything well until the meat is fully coated.
Let it rest: Marinate for about 20 minutes to absorb all the flavors.
Cook the meat: Place the meat on a hot griddle (comal) and cook until fully done. Remove from heat.
Chop the meat: Cut the cooked meat into small pieces.
Assemble the quesadillas: On the same griddle, place one tortilla, add mozzarella cheese, the chopped meat, a little more cheese, and top with another tortilla.
Cook until crispy: Cook until the bottom tortilla is golden and the cheese melts. Flip and cook the other side until golden as well.
Serve: Remove from heat and serve with Spanglish Asadero Carne Asada BBQ Sauce, chopped onion, and cilantro if desired.
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