Monday, 14 March 2011

RECIPE · The Corn Dough Quesadilla Tutorial! Yummy quesadillas stuffed with two different fillings

Because, funny enough, a quesadilla doesn't necessarily imply cheese! They come in different shapes and have different fillings. They can be simply a pre-prepared tortilla folded in two, or you can make them from scratch using corn dough. These are usually way tastier and a lot of fun to cook.

Quesadillas · Flor de Calabaza & Papa con Chorizo (Zucchini Flower and Chorizo with Potato)

Here's what you need:

For the Dough
  • 250 gm Maseca Corn Flour (available here or here)
  • Warm water
  • Pinch of salt
  • 30 gr lard (optional)
Grab a bowl and add the Maseca and salt. Add the lard (optional) and start mixing with your hands. Add the warm water very slowly, as you work the mixture into a soft dough. Keep adding the fluid until you get a smooth and moist dough. You'll know when it's ready because it'll stop sticking to your hands. The consistency should be very similar to Play-Doh. If the dough is too mushy, add some more Maseca until you achieve the right consistency. Cover with a damp cloth while you cook the fillings.

For Cooking the Quesadillas and the Fillings 
  • Vegetable oil
  • 1/4 of a small onion
  • 2 medium tomatoes, diced
  • Pinch of dried epazote (available here)
  • 1 can of flor de calabaza -AKA zucchini flower or squash blossoms- (available here)
  • 1 Medium Potato (peeled, boiled and mashed lightly)
  • 100 gr Spanish chorizo
Mix the mashed potatoes with the chorizo and shallow fry until golden. 

Mix the Zucchini Flower with the diced tomatoes, epazote and onion. Shallow fry until it stops looking soggy.

Once both fillings are ready, it's time to 'sculpt' the quesadillas. This can be done entirely by hand and it's like playing with clay really. A)Tear a piece of dough and make it into a golf ball.  B) Then squeeze it between your hands  until you get a thickish circle about the size of a CD. It's OK if it turns out a bit smaller or if it's not perfectly round. C) Place about a spoonful of filling near the edge. Don't put too much or it will leak!  D) Close the quesadilla by pressing the edges gently together with your fingertips or with a fork (it looks a lot like a Cornish pasty actually!)  E)Shallow fry until golden on both sides.

A) B)

C) D)


Makes about 10, sufficient for two people.

For serving
  • 150 ml soured cream
  • 1 cup shredded lettuce
  • 3 tbsp grated parmesan cheese
  • Green or Guajillo salsa (optional)
Put a spoonful of soured cream on each, cover with  shredded lettuce and sprinke with parmesan cheese. For extra oomph, add Salsa Verde La Costeña (hot) or Salsa Guajillo Sabores Aztecas (nice and mild), both available here.

If you like it cheesy, you can add a little grated mozzarella along with the cooked fillings. It'll melt and mix nicely with the other ingredients while you shallow fry the quesadilla.

Even more quesadilla know-how!

Here's a very enlightening wikiarticle on the different types of quesadillas and the difference between genuine Mexican ones and the Americanised versions.

1 comment:

  1. I can vouch for these, they were very good.