Braised beef quesadilla on a dry corn tortilla

Put a portion of frozen braised beef in a pan over medium heat to melt and crisp.

Once warm and the fat has melted, add a spoonful of tomato paste, the beef bouillon, a squirt of hot sauce and a sprinkle of cumin seed; mix, add a little water for a saucy texture and cook down two to three minutes.

Finish with a sprinkle of smoked paprika.

Lay the tortilla on the griddle, spritz with oil and warm both sides 20 seconds.

Add half the grated cheese to one side, then the beef, then the rest of the cheese so it melts around the beef; cook three to four minutes until the outside is crisp and the filling steams the inside soft.

Serve with cilantro, lime and sour cream mixed with lime juice and zest.