Ingredients
-
1
-
3
-
1
-
1
-
1/2
-
-
-
1
-
-
-
2 1/2
-
5
-
-
2 1/2
-
1
Directions
Quesadillas, The authentic quesadilla is made with an uncooked tortilla that is stuffed, folded over and cooked on a comal Cheese with a sprig of epazote is a classic filling, but popular variations include mushrooms, potatoes with chorizo, or squash flowers; see following recipes It is important that these be served the moment they are cooked , The authentic quesadilla is made with an uncooked tortilla that is stuffed, folded over and cooked on a comal Cheese with a sprig of epazote is a classic filling, but popular variations include mushrooms, potatoes with chorizo, or squash flowers; see following recipes It is important that these be served the moment they are cooked
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Steps
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1
Done
|
Place the Masa in a Large Bowl and Add Flour, Lard, Baking Powder and Salt. Moisten Your Hands and Knead For 5 Minutes. Cover With a Damp Cloth and Let Rest For 10 Minutes. |
|
2
Done
|
Form the Masa Into 12 Balls. Line a Tortilla Press With Plastic Wrap, Place a Ball of Masa in the Center and Cover With Another Piece of Plastic. Press Lightly to Form a 4-in (10 Cm) Circles. Peel the Plastic from the Top of the Tortilla and Spread a Spoonful of Filling (recipes Follow) on the Tortilla in a Half Circle, Leaving a 1/2 in (1-Cm) Margin Around the Edge. Fold the Tortilla in Half and Remove the Plastic from the Bottom. Press the Edges of the Quesadillas to Seal. |
|
3
Done
|
in a Skillet Heat 1/2 in (1 Cm) Oil to 375f (190c). Fry the Quesadillas, 2 at a Time, For 2 to 3 Minutes on Each Side or Until Lightly Browned. Do not Let Them Stick Together as They Fry. |
|
4
Done
|
Serve With Guacamole and Salsa Mexicana. |
|
5
Done
|
Relleno De Queso (cheese Filling): Place a Spoonful of Cheese and a Sprig of Epazote in Each Quesadilla. |
|
6
Done
|
Relleno De Papa Con Chorizo (potato and Chorizo Filling): Cook the Potatoes in Boiling Salted Water. When They Are Tender , Drain and Place in a Bowl. Mash Slightly With a Fork. |
|
7
Done
|
Heat a Skillet, Add the Chorizo and Cook Over Low Heat For 8 to 10 Minutes. |
|
8
Done
|
Add the Chorizo to the Potatoes. Moisten With a Tablespoon of Fat Rendered from the Chorizo and Mix Well. |
|
9
Done
|
Relleno De Flor De Calabaza (squash Blossom Filling): Remove the Stems and Pistils from the Flowers. Rinse With Water, Drain and Chop Coarsely. |
|
10
Done
|
Heat the Oil in a Skillet, Add the Onion and Garlic and Saut For 2 Minutes. Add the Tomato, Stir and Heat For 3 Minutes or Until the Mixture Comes to a Boil. Add the Flower, Chile Poblano, Epazote and Salt. Cook, Uncovered, Over Medium Heat Until Flowers Are Soft and the Excess Liquid Has Evaporated, About 4 Minutes. |
