Is Chipotle a Waste of Money?

Ingredients

• 6 pieces Flour Tortilla (large 12‑inch flour tortillas)
• 75 grams Monterey Jack Cheese (shredded)
• 1.5 pounds Prime Chuck Roast (trimmed, cut into a large piece for braising)
• 2 pieces Avocado (ripe)
• 1 piece Lime (juice only)
• 4 cloves Garlic (peeled and crushed)
• 1 piece Serrano Pepper (seeded and diced)
• 2 tablespoons Cilantro (chopped)
• 0.25 cup White Onion (diced)
• 1 teaspoon Cumin Powder (ground)
• 1 teaspoon Smoked Paprika (ground)
• 1 teaspoon Ancho Chili Powder (ground)
• 1 teaspoon Guajillo Chili Powder (ground)
• 1 tablespoon Tomato Paste (for braising liquid)
• 1 tablespoon Dark Soy Sauce (adds color to braise)
• 1 cup Beef Broth (for braising liquid)
• 2 tablespoons Mexican Crema (for serving)
• 4 tablespoons Red Salsa (store‑bought, for serving)
• 2 tablespoons Sour Cream (for serving)
• 2 tablespoons Olive Oil (for searing the quesadilla)
• 1 teaspoon Salt (for seasoning the beef)
• 0.5 teaspoon Black Pepper (optional, for seasoning the beef)

Instructions

1. Plan Grocery List

   Write down every ingredient needed for the quesadilla, guacamole, and braised beef.

   Time: PT4M

2. Grocery Shopping

   Drive to the grocery store (13 min), shop for all items (≈11 min), and drive back home (13 min).

   Time: PT37M

3. Season Beef

   Pat the chuck roast dry, sprinkle evenly with 1 tsp salt, and place in the refrigerator to rest for at least 90 seconds (or overnight for deeper flavor).

   Time: PT1M30S

4. Braise Beef

   Heat 2 Tbsp olive oil in the Dutch oven over medium‑high heat (≈2 min). Sear the roast on all sides until browned. Remove roast, add 4 crushed garlic cloves, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp ancho chili powder, 1 tsp guajillo chili powder, and let aromatics bloom for 30 seconds. Add 1 Tbsp tomato paste, 1 Tbsp dark soy sauce, 1 cup beef broth, and stir. Return roast, cover, and place in a pre‑heated oven at 225°F for 4‑5 hours until fork‑tender.

   Time: PT8M12S

   Temperature: 225°F

5. Post‑Braise Cleanup

   Transfer the Dutch oven to the sink, soak, and wash.

   Time: PT2M30S

6. Shred Beef

   Remove the roast, pull apart with two forks into bite‑size shreds, and mix in 2‑3 Tbsp of the braising liquid for extra juiciness.

   Time: PT5M

7. Shred Cleanup

   Wash the cutting board, knife, and any bowls used for shredding.

   Time: PT3M30S

8. Prepare Guacamole

   In a food processor, combine the flesh of 2 ripe avocados, juice of 1 lime, and a pinch of salt. Pulse until smooth, then fold in diced serrano, diced white onion, and chopped cilantro.

   Time: PT5M

9. Warm Beef Portion

   Place 4 oz (113 g) of shredded beef in a microwave‑safe dish, cover, and heat on high for 1 minute.

   Time: PT1M

10. Assemble Quesadilla

    Lay a tortilla on a clean surface. Sprinkle 75 g shredded Monterey Jack evenly as the base layer, then add the warmed beef on top. Fold the tortilla into a square (fold each side toward the center). Press lightly with your hand.

    Time: PT2M

11. Cook Quesadilla

    Heat the skillet over medium‑high heat, add a thin layer of oil, and place the folded quesadilla in the pan. Cook 2 minutes per side, pressing gently with a spatula, until the tortilla is golden‑brown and the cheese is fully melted.

    Time: PT4M

    Temperature: 350°F

12. Plate and Serve

    Cut the quesadilla diagonally, arrange on a plate, and serve with guacamole, red salsa, sour cream, and Mexican crema for dipping.

    Time: PT1M

13. Final Cleanup

    Wash skillet, spatula, cutting board, knife, and any bowls used.

    Time: PT2M

Nutrition Facts

Calories

790

Protein

35 g

Carbohydrates

55 g

Fat

40 g

Fiber

7 g