Carne Asada Quesadillas with Charred Tomato Salsa

• temps total: 1 hour 45 minutes

Ingrédients

Charred Tomato Salsa

2 large plum tomatoes (about 6 ounces)

3 small tomatillos (about 4 ounces), husks removed

3 tablespoons canola oil, divided, plus more for grill

2 dried cascabel chiles, stemmed and seeded

1 1/4 cups water

6 garlic cloves, unpeeled

4 chiles de árbol, stemmed and seeded

1/4 cup chopped fresh cilantro

1 3/4 teaspoons kosher salt

Quesadillas

1 (1 1/2-pound) bone-in rib eye (about 1 1/2 inches thick)

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Neutral oil, for grill

5 tablespoons Charred Tomato Salsa, plus more for serving

10 (5- to 6-inch) flour tortillas (such as Caramelo Duck Fat Tortillas)

10 ounces Oaxaca cheese, shredded (about 2 cups)

3 tablespoons finely chopped fresh cilantro

Pickled onions , for serving

Instructions

Preheat a grill to medium-high (400°F to 450°F). Coat tomatoes and tomatillos with 1 tablespoon oil; place on oiled grates, and grill, uncovered, turning occasionally, until softened and skins are blistered on all sides, 4 to 8 minutes. Set aside.

Reduce grill heat to medium (350°F to 400°F). Heat a medium-size cast-iron skillet, uncovered, on grill until hot, about 10 minutes. Add cascabel chiles; cook, uncovered, turning occasionally, until lightly toasted, 2 to 3 minutes. Transfer to a medium bowl. Add 1 1/4 cups water; let stand until chiles are softened, about 20 minutes.

Meanwhile, place garlic cloves in skillet on grill, and cook, covered, turning occasionally, until skins are charred and cloves are softened, 10 to 20 minutes. Peel garlic cloves, and set aside. Wipe skillet clean.

Add remaining 2 tablespoons oil to skillet; remove from heat. Add chiles de árbol; cook, stirring constantly, until toasted and slightly fragrant, about 30 seconds. Transfer chile-oil mixture to a small heatproof bowl.

Drain cascabel chiles, reserving soaking liquid. Transfer drained chiles, chile-oil mixture, garlic, tomatillos, and tomatoes to a blender. Process until mixture is smooth and reaches the consistency of applesauce, 1 to 2 minutes. (Add reserved soaking liquid if needed, 1 tablespoon at a time, to thin salsa.) Transfer salsa to a small bowl, and stir in cilantro and salt. Set aside. Make the quesadillas

Season steak all over with salt and pepper; let stand at room temperature for 30 minutes.

Place steak on oiled grates; grill, uncovered, turning occasionally, until a thermometer inserted into thickest portion of steak registers 120°F, 12 to 16 minutes for medium-rare. Transfer steak to a cutting board; let rest 10 minutes. Thinly slice steak against the grain; cut slices into bite-size pieces, removing and discarding any large pieces of fat or gristle.

Spread 1 1/2 teaspoons charred tomato salsa evenly over half of each tortilla. Divide cheese and steak evenly among tortillas, layering on top of salsa. Sprinkle evenly with cilantro. Fold tortillas in half over filling.

Working in batches if needed, grill quesadillas, uncovered, flipping once, until cheese is melted and tortillas are crisp, 30 seconds to 1 minute per side. Serve quesadillas hot with pickled onions and additional charred tomato salsa.

Notes

Stuffed with sliced rib eye, gooey melted cheese, and a smear of spicy salsa, these simple quesadillas are cooked on the grill for a crisp, lightly charred finish. The savory, smoky salsa inside features two kinds of dried chiles for balanced heat, while chopped fresh cilantro lends brightness. These quesadillas are a favorite of 2021 Best New Chef Fermín Núñez, chef and co-owner of Suerte and Este in Austin. He likes to make them for his legendary Dominguitos parties, where he gathers as many folks as he can reclaim Sunday by making it a day for community and celebration instead of a churn of chores and stress.

What makes these quesadillas especially unique is the use of tortillas made with duck fat, which lends them extra richness. However, any flour tortilla will work just as well.

Frequently Asked Questions:

What are cascabel chiles?

Cascabel chiles are small, round, dried chiles that have a nutty yet mildly fruity flavor with smoky, earthy notes. They are mildly spicy, with less heat than jalapeño peppers. They are available at most Mexican grocery stores or online at spicestationsilverlake.com.

How do you husk tomatillos?

To remove the husks from the tomatillos peel the papery husk back, from the smooth green skin of the tomatillos, remove, and discard. Next, wash the skin of the tomatillos well to remove any waxy residue left by the husks.

What is Oaxaca cheese?

Oaxaca cheese is a semisoft cow’s milk cheese with a buttery flavor. Its string style melts very well, making it excellent for quesadillas. It is available in, most Latin American markets, as well as in many grocery stores. If necessary, you can substitute mozzarella or Monterey Jack cheese.

What is the best way to slice steak?

It’s best to cut steak against the grain — across the natural muscle fibers of the meat. When you cut against the grain you break up those fibers, and get the most tender slices of meat.

Notes from the Food & Wine Test Kitchen:

When making the salsa, weigh the chiles, down with a small plate to keep them, submerged in water as they soak. Duck fat tortillas are available online at caramelotortillas.com.

Make ahead:

The charred tomato salsa can be stored in an airtight container in the refrigerator for up to four days.

Suggested pairing:

Reach for a crisp and refreshing Mexican lager like Sol Cerveza.