Garlic Carne Asada Quesadilla

How to make Garlic Carne Asada Quesadilla Recipe - 333 Truck Recipe From Eric Chung At San Jose, Ca

Makes 8 Quesadillas

CARNE ASADA:
1 1/2 lb (680g) sirloin steak
Salt to taste
Light chili powder to taste
Dark chili powder to taste

CARNE ASADA GLAZE:
4 oz (113g) garlic
Juice of 2 limes
1/2 bunch cilantro
1 jalapeño pepper, seeded
2 ½ tsp (13g) salt
7 ½ tbsp (99ml) oil

AVOCADO GARLIC SAUCE:
1 avocado, peeled, pitted, and diced
6 cloves garlic
Juice of 1 ½ limes
1 tsp salt
1/4 bunch cilantro
3/4 cup (170ml) water

PICO DE GALLO:
6 Roma tomatoes
1 red onion
1 bunch cilantro
1 jalapeño pepper, seeded and minced (optional)
2 l imes
1 1/2 tbsp (23g) salt
1 pint (450g) sour cream
8 (12" [30.5cm]) flour tortillas
2 lb (907g) Monterey Jack and Cheddar cheese blend

Method:
To make the carne asada, pat the sirloin steak dry and season with salt. Lightly dust both sides with light and dark chili powders. Marinate, covered, in the refrigerator for at least 6 hours or overnight.

While steaks marinate, make the glaze. Blend all the ingredients in a food processor to a sauce-like consistency. Set aside.

To make the avocado garlic sauce, blend all the ingredients in a food processor until smooth. Pour into a squirt bottle. Mix water with sour cream until it’s smooth enough to pour into another squirt bottle.

To make the pico de gallo, dice the tomatoes and red onion. Be sure to finely dice the red onion to minimize its spicy characteristics. Rinse the cilantro and finely mince just the leaves. Add the jalapeño to the mix if you want to heat things up. Combine all the ingredients in a bowl and mix well. Refrigerate the salsa and use the same day.

Remove the steak from the refrigerator and grill in a nonstick skillet over medium-high heat until medium-rare, roughly 4 to 6 minutes on each side. Once the steak has cooled enough to handle, chop into small ¼-inch (6mm) cubes. Add the chopped steak to a nonstick skillet along with the glaze and sauté over high heat for 2 to 3 minutes, until the steak is fully cooked and browned.

To assemble the quesadillas, mix water with the sour cream until it’s smooth enough to pour into a squirt bottle. Toast one side of the tortillas in a skillet over medium-low heat until slightly golden brown. Remove from the heat. On half of the toasted side, lay the carne asada meat along with the pico de gallo and a nice handful of shredded cheese. Squirt a generous amount of avocado garlic sauce and sour cream on both sides. Fold the top of the tortilla over and toast the untoasted sides in the skillet over mediumlow heat for 1 to 3 minutes on each side, or until the cheese is nicely gooey inside.

Chop into 1-inch (2.5cm) strips on a cutting board and serve with extra avocado garlic sauce on the side.

Garlic Carne Asada Quesadilla