QUESADILLAS DORADAS/ GOLDEN QUESADILLAS

QUESADILLAS DORADAS/
GOLDEN QUESADILLAS
“FRIED QUESADILLAS ARE A VERY TYPICAL
MEXICO CITY STREET FOOD

INGREDIENTS
Makes 6 to 8 quesadillas
For the tortillas:
260g fresh masa
For the filling:
12g grapeseed oil
95g white onion, minced
12g garlic, minced
3g chile serrano, deseeded and minced
325g fresh huitlacoche
Salt to taste
7g epazote, finely chopped
For frying:
960ml grapeseed oil
For serving:
200g Salsa Verde Cruda
(recipe on page 14)
METHOD
Prepare the huitlacoche: Remove the husk and any stray hairs from
the corn cob. Holding the kernel upright on its stem side, use a sharp
knife to slice the kernels off, working from top to bottom.
In a medium sauté pan over medium heat, heat the grapeseed oil.
Add the onion and sweat until translucent, about 2 minutes. Add
the garlic and the serrano, stir to combine, then add the huitlacoche.
Decrease the heat to medium-low and add more oil if necessary to
avoid sticking or burning. Cook, stirring often, until all vegetables
are softened, 3 to 5 minutes. The huitlacoche will darken as it cooks.
Season with salt and stir in the epazote. Turn off the heat, cover the
mixture, and set aside while you make the tortillas.
Make the tortillas: Roll out golf ball–size masa balls and press
according to the directions in Chapter 3: Tortillas de Maíz (page
10). Open the press and remove the top sheet of plastic, leaving
the tortilla on the bottom piece of plastic and on the press. Spoon
2 scant tablespoons of the huitlacoche mixture in the center of the
tortilla. Be careful not to overfill.
Seal the quesadillas: To seal, lift both sides of the plastic and bring
the bottom edge of the tortilla to meet the top. Using your fingers,
gently pinch the edges of the tortilla together through the plastic,
pushing out any air before closing completely. Your finished quesadillas should resemble empanadas or ravioli. Repeat this process
until all of the filling is gone.
Fry the quesadillas: Heat the grapeseed oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until a thermometer reads 180°C (350°F). Line a plate with paper towels.
Working in batches to avoid overcrowding, carefully add 2 to 3
quesadillas to the oil. Use a spatula or wire skimmer to ensure that
they do not stick together, and cook, rotating occasionally, to ensure
all sides are golden brown, about 8 to 10 minutes.
Use a fine-mesh strainer or wire skimmer to transfer the quesadillas
to the paper towel–lined plate and allow them to drain and cool
slightly. Serve hot with Salsa Verde Cruda on the side.