In a bowl, combine masa harina, warm water, and salt. Mix until a soft, pliable dough forms (like playdough). If it’s too dry, add a bit more water. Cover with a damp towel and let rest for 10 minutes.

Preheat fire for medium high heat using Cowboy Lump Charcoal (about 350F)

Heat oil in a skillet over medium-high heat. Add ground beef and cook until browned. Stir in my Cowboy Butter Rub and a splash of water. Simmer until fully cooked then set aside.

Divide dough into 8 equal balls. Using a tortilla press or your hands, flatten each ball between plastic or parchment into a 5–6 inch circle.

Spoon jack cheese onto one side of each dough round. Fold over into a half-moon and gently press edges to seal tightly.

Heat oil in a deep skillet to 350F. Fry quesadillas in batches, flipping once, until golden and crispy on both sides (about 2–3 minutes per side). Pull off and set to the side to drain..

While still hot, carefully split open each quesadilla down the seam. Stuff generously with the seasoned beef. Pile on shredded lettuce, a drizzle of sour cream, and a spoonful of pico de gallo. Add cotija cheese on top. Serve and enjoy!