Shredded Beef Quesadillas


  • 1 1½ lb. package of Beef Hind Shank
  • 1 1 lb. package of Beef Marrow Bones 
  • ½ white onion
  • 2 garlic cloves
  • 1 Bay leaf
  • salt to taste
  •  cups corn masa-harina
  •  cups of water
  • ½ cup shredded Oaxaca cheese
  • 1 cup shredded lettuce
  • 8 Tablespoons Mexican Cheese like “queso fresco” or Cotija
  • 4 Tablespoons Mexican Table Cream


  • Place the meat and bones (if using) in a pot with ½ onion and 2 garlic cloves. Add the bay leaf and cover with 2 cups of water. Cook until the meat is tender. (If using an Instant Pot, as I did, cook for 30 minutes.)
  • Shred the meat once it has cooled down. Discard the bones and mix in the marrow with the meat. Season with salt and set aside.
  • Mix the 1½ cups of masa-harina with the 1¼ cups of water to form a soft dough (add more water if needed). Divide the dough into 4 large balls.
  • Roll each masa ball into a log shape, then place between 2 plastic sheets and press down using your tortilla press or a glass pie dish. This will form a large oblong tortilla.
  • Cook the tortilla on a preheated griddle, turning twice. Once the tortilla is cooked, stuff with the shredded cheese and meat and top with the lettuce, cream, and cheese.


Calories: 517kcal
Carbohydrates: 37g
Protein: 24g
Fat: 30g
Saturated Fat: 11g
Cholesterol: 56mg
Sodium: 556mg
Potassium: 281mg
Fiber: 3g
Sugar: 1g
Vitamin A: 470IU
Vitamin C: 2mg
Calcium: 307mg
Iron: 4.5mg



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