Chipotle chili beef short rib quesadilla
- 1 tablespoon vegetable oil
- 1 red onion, thinly sliced
- 2 tablespoons chipotle chili, finely chopped
- 1.9kg Our Farm Angus beef short ribs
- 500ml homemade pomodoro sauce
- 1 cup (250ml) our farm beef bone broth
- ½ red onion, diced
- 1 avocado, chopped
- 2 tablespoons coriander leaves, chopped
- 1 tomato, diced
- Juice of 1 lime
- Spray oil for frying
- 8 medium flour tortilla
- 150g sour cream
- 100g cheddar cheese, grated
- To serve green chili salsa
Preheat oven to 170*C.
Heat oil in a large cast iron pot over medium-high heat. Add onion and chipotle chili and cook for 8 minutes until caramelized.
To the pot add the beef short ribs, and cook turning for 4-5 minutes until browned. Add the pomodoro sauce and beef bone broth. Cover with a lid and cook for 3 hours or until beef is tender and falling off the bone . Using a spoon remove any oily fat that comes to the surface and discard.
Remove beef from the oven and place into a bowl, using tongs or forks shred the beef, discard bones and fat. Fold the remaining juices and sauce into the beef and toss to coat.
In a bowl combine the remaining half red onion, avocado, coriander, tomato and dress with lime juice and olive oil. Season with salt flakes.
Spray oil into a non-stick frypan over medium heat. Evenly spread one tablespoon of sour cream onto the tortilla wrap top with beef, cheddar cheese and place into frypan. Carefully fold the tortilla in half and cook on each side for 2 minutes or until golden brown.
To serve, fill beef tortilla with avocado salsa and green chili salsa. Enjoy.