Quesadilla with Carne Asada

1. In a large mixing bowl mix the corn flour, flour, and salt together.

2. Slowly add the water until the dough is firm.

3. Take the dough and make 6-8 balls (depending how big you want your tortillas to be) approximately the size of the palm of your hand.

4. Place a piece of plastic wrap on the base of the tortilla press and then place the ball of dough on top.

5. Cover the dough with a second piece of plastic wrap and press down with tortilla press.

6. Turn the pressed dough on a diagonal and press again to help create a long oval shape. (Do not use flour to make the dough less sticky as that can make it crumbly).

Repeat process for each ball of dough.

7. Lightly oil a hot griddle or hot frying pan if you do not have a griddle, and put the pressed tortilla on it.

8. Flip the tortilla when it starts to slide around easily on the griddle or pan.

1. Place the beef a deep baking pan and cover with garlic, salt and finely sliced onions. Fill tray with water until half way up the side of the pan (approximately 2 cups).

2. Wrap beef in plastic and place in the fridge overnight to marinate prior to cooking.

3. Preheat oven to 350 degrees Fahrenheit.

4. Remove plastic wrap from beef and cover with foil. Bake for approximately 2-3 hours, or until meat is tender and falling apart.

5. Shred the cooked beef in the pan and allow it to soak up the juices.

1. Take a cooked tortilla and place a spoonful of Monterey jack cheese and shredded beef then fold it in half.

2. Place quesadilla in a pan on medium heat and cook for a few minutes. Then flip the tortilla to make both sides slightly crispy.

3. Remove the quesadilla from the pan and open it up. Sprinkle with onions, cilantro and salsa.

4. Close the quesadilla and serve with sour cream on the side.

5. Repeat these steps for remaining tortilla shells.