Slow-cooked short rib quesadilla

Season short rib scraps with garlic, cumin, coriander, oregano, a little lime juice, soy sauce and oil, in the style of a Mexican-American carne asada.

Insert the probe and slow cook until the meat is as soft as wanted.

Optionally return uncovered at max temperature and max fan to sear the outside.

Chop the meat and fill a quesadilla with cheese, beef and cilantro.

Cook wrapped in foil first to trap steam and melt the cheese, then unwrapped to crisp the outside.