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Cafe TuTu Tangos Sloppy Jose Quesadillas




Source of Recipe


Café Tu Tu Tango


Recipe Introduction


What happens when you fuse two great culinary concepts? After tasting this week's restaurant recipe request the answer is simple: Great flavor and a dish that keeps patrons coming back for more.

In this dish from Café Tu Tu Tango, the sloppy Joe meets the quesadilla. The beef used is a flap steak or flap meat, which comes from the bottom sirloin. Your supermarket butcher should be able to provide this particular cut.

Important ingredients in the queso (melted cheese), which is served on the side, are the chipotles in adobo. These are dried, smoked jalapeno peppers that are generally found canned in adobo sauce. The adobo sauce is a pasty combination of chilies, herbs and vinegar.


List of Ingredients




Meat mix:
1 lb. trimmed flap meat (see note)
1 Tblsp butter
3 1/2 oz. julienned onions
1 1/2 oz. celery cut on the bias
1 1/2 oz. julienned poblano peppers
6 1/2 oz. chicken broth
3 1/2 oz. crushed tomatoes
1 1/2 oz. Dijon mustard
4 sprigs thyme
3 bay leaves
1 oz. chili rub
2 tsp butter


Chili rub:
1 Tblsp each: Cumin, chili powder, white pepper, sugar and kosher salt
Smoky queso:
1/2 lb. Velveeta cheese
1 Tblsp lemon juice
6 1/2 oz. heavy cream
1 1/2 tsp chipotle peppers in adobo
1 tsp cumin
For 1 serving:
1 flour tortilla
1/2 oz. each: Shredded Cheddar and Monterey Jack cheeses

Recipe



1. Combine the chili rub seasonings. Generously season beef with mixture. Melt butter in an ovenproof pan. Sear seasoned meat on both sides.

2. Remove meat from pan and add onions, poblano peppers and celery. When onions are translucent and tender, return meat to pan and add chicken broth, mustard, tomatoes, thyme and bay leaves. Cover pan with foil and place in a 350 F oven for 2 hours Using a thick wire whisk, shred the tender meat.

3. For the queso, bring the cream and lemon juice to a boil then reduce to simmer. Add chipotles in adobo and cumin. Add Velveeta and stir until smooth.

4. Sprinkle shredded Cheddar on one half of a flour tortilla. Place 4 ounces of the shredded meat on top of the cheese. Top meat with shredded Monterey Jack. Fold tortilla to enclose meat and cheese.

5. In a large skillet, heat the tortilla until crisp on the outside, and the cheese is melts.

6. To serve, cut the tortilla into wedges and serve with a small ramekin of the smoky queso sauce.

Recipe note: Beef flap meat is the trimmed, boneless, single muscle on the inner surface of the bottom butt, and extending into the loin wing.