"You can take the girl out of Botswana, 
but you can't take the beef out of her kitchen."  🇧🇼 

 

1. Start by cutting your beef or steak into medium-sized cubes. Avoid making them too small, as they’ll shrink when cooked. 
2.  In a mixing bowl, combine the cubed beef with chipotle peppers in adobo sauce, paprika, crushed garlic, cumin, coriander powder, salt, black pepper, cayenne pepper, dried oregano, tomato paste, lime juice, and 1 Tbsp of oil. Mix everything well, cover, and let it marinate for at least 30 minutes to soak up all those flavours.
3.  Heat 2 Tbsp of oil in a pot over medium heat, then add in the marinated beef. Cook for about 4-5 minutes, turning the pieces occasionally so they brown evenly. 
4.  Once browned, pour in beef stock or water, I tend to use water mixed in the same bowl that held the marinade so none of the leftover marinade goes to waste. Turn the heat to high and let it bubble for another 4-5 minutes before lowering it to a gentle simmer. Cover and cook until the beef is tender and the sauce thickens, about an hour. Keep an eye on it and give it a stir every so often to prevent the sauce from drying out.
5.  When the beef is soft and juicy, add the sliced green peppers and cook for a few minutes until they’re tender. 
6.  Finally, switch off the heat, add some freshly chopped coriander to the beef and peppers and mix it in.
7.  To assemble your quesadillas, place a tortilla on a plate and spoon a generous amount of the beef and pepper filling on one half. Add diced white onion, sliced jalapeños if you like a bit of heat, and a good handful of grated cheese. Fold the tortilla over the filling and press it down gently.
8.  You can toast your quesadillas in a panini press or on a frying pan, just cook each side until golden, crispy, and the cheese is melted to perfection. 
9.  Once ready, cut them in half and serve hot with my refreshing Coriander Lime Chutney Dip (click here for the recipe).