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Cheesy Brisket Quesadillas

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by Santiago Lopez

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In this homage to his Mexican heritage, Chef Santiago lovingly seasons rich brisket and braises it for hours in a flavorful broth, spiked with ancho and guajillo chiles, earthy cumin and oregano, and aromatic vegetables. Then he stuffs the fork-tender beef into soft flour tortillas with deliciously melty Oaxacan and Mozzarella cheeses and griddles to them to a crisp, golden brown. They’re served with simple quick-pickled veggies to cut through all that richness. Use the accompanying dipping sauces to cool things down (tangy, refreshing crema) or heat things up (smoky charred tomatoes and chiles). This is a truly spectacular dish that you’ll order again and again.

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Nutritional facts

Protein

75g

Carbs

59g

Calories

970

Fat

48g

Ingredients

Dried Morita ChileFlour TortillaBay LeafOreganoCarrotsRed OnionBeef BrisketMarjoramBlack PepperCuminGarlicMozzarella CheeseCinnamonCanned TomatoOreganoWhite Wine VinegarSugarOnionKosher SaltCloveChile de ArbolJalapeno PeppersCabbageGuajillo ChileChicken BaseApple Cider VinegarThymeOaxacan CheeseAncho PowderCanola OilCanned TomatoPasilla Pepper PowderMexican Crema

Reviews

4.4

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Based on 180 reviews

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1 stars of rating2 stars of rating3 stars of rating4 stars of rating5 stars of rating

Rachel McArdle · 01/18/25

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About Santiago Lopez

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My native country is Mexico, and I am extremely passionate about my roots — especially the diversity found in Mexican gastronomy. Cooking is not just about putting a dish on the table. It is about passion, love and subtlety when preparing it. It is finding the perfect balance of seasonings, colors, and flavors to create exquisite harmony.My love of cooking began 25 years ago at the age of 12 when I started working in restaurants in Mexico. I found my true passion there and decided to dedicate myself to discovering great contrasts and diversity in gastronomy.I arrived in New York at the age of 20. Since then I have focused on developing my passion. My first experience was at a Mexican restaurant, La Hacienda. I then assisted with the opening of the Dos Caminos Restaurant in New York. I went to work at the Rosa Mexican Restaurant where I trained the staff at the Atlanta, Georgia opening, and ended my stay there as a pastry chef. Over the years I have worked in different restaurants as Manager, working my way up to Executive Chef in restaurants such as Gardenia, La Casa Agave, Vida Verde and more.In 25 years of this beautiful profession I realize only one thing: I don’t cook to live, I live to cook.

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