Beef Quesadilla

1. Heat a pan over high heat with the olive oil. Season the beef chunks with plenty of salt and pepper and then place the beef into the hot pan until browned all over. Once ready, remove from the heat and set aside.
2. Add into the slow cooker the seared beef, garlic, soy sauce and cumin. Pour in the ale, chicken stock, bay leaf, the Chipotle Paste, peppercorns, salt, and cook slowly on high for 3-4 hours.
3. When ready, remove the meat from the slow cooker and place it into a bowl. Add the remaining cooking liquid into a saucepan and simmer on a high temperature to reduce. Once it thickens into a gravy consistency it’s ready. This takes about 20-25 min approx.
4. Shred the meat with the help of two forks. It should be very tender. Then pour the reduced sauce onto the meat and combine.
5. To make your quesadillas, place two Burrito Wraps or Soft Taco Wraps over your kitchen counter and add a good amount of grated cheese, then shredded beef, a sprinkle of spring onions and more cheese. Cover with another burrito wrap or fold in half (if using soft tacos). You can brush the top with a little olive oil.
6. Now heat a large pan, and once it’s hot enough you can toast your quesadilla. When it’s golden and crispy on the bottom, carefully flip it over with the help of a spatula and finish cooking the other side.
7. Remove from the pan, and with a sharp knife cut it into quarters. Serve warm and enjoy with a good amount of Chipotle Salsa.

Note: if you don’t have a slow cooker, you can cook your meat in the oven. Just sear your meat and place it in a baking dish with the rest of the ingredients, cover tightly with tin foil, and cook in the oven at 160°C / 320°F for 3 hours until tender.