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Guacamole Cream: Blend all ingredients until smooth. Adjust seasoning with salt if necessary. Refrigerate until ready to serve.
Cabbage Salad: Finely slice the cabbages, onion, and cucumber. Dice the tomato. Toss all vegetables together in a large bowl with salt. Chill until ready to serve.
Brisket Braised: Preheat the oven to 325°F (163°C). Sear the brisket in canola oil over medium-high heat until browned on all sides. Add the remaining ingredients, except the spices and herbs, and bring to a simmer. Cover and braise in the oven for 3-4 hours, until the meat is tender. Shred the brisket and set aside.
Quesadillas: Heat a skillet over medium heat. Place a tortilla in the skillet and sprinkle with Oaxaca and mozzarella cheese. Add a portion of the braised beef brisket. Fold the tortilla and cook until the cheese is melted and the tortilla is golden brown, flipping as needed. Repeat with the remaining tortillas and ingredients.