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Fried Quesadillas with 2 Fillings

These quesadillas are made with masa (corn dough) rather than tortillas. Gourmet Magazine 2001

Makes: 40 small quesadillas.

I N G R E D I E N T S

For mushroom filling

1/4 cup minced white onion

2 tablespoons unsalted butter

1/2 lb mushrooms, trimmed

2 teaspoons chopped fresh epazote leaves, or 1/2teaspoon crumbled dried

1/4 teaspoon salt, or to taste

For tortilla masa

2 cups masa harina ("masa mix") such as Maseca

1/2 teaspoon salt

1 1/3 cups warm water

For cheese and squash blossom filling

5 oz queso fresco (Mexican fresh cheese), ricotta salata, or feta, crumbled (1 cup)

1/4 cup Mexican crema or crème fraîche (omit if using ricotta salata)

5 squash blossoms, petals torn into 20 pieces and remainder discarded

For frying

About 3 cups vegetable oil

I N S T R U C T I O N S

Make mushroom filling: Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.

Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.

Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Remove from heat and cool filling completely.

Make masa and form quesadillas: Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand 1 to 2 minutes.

Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transfer balls as formed to a plastic-wrap–lined tray and cover with more plastic wrap.

Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn’t flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)

Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.

Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap–lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.

Fry quesadillas: Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.

Serve quesadillas immediately.

Cooks' notes:

• Mushroom filling may be made 1 day ahead and chilled, covered.

• Quesadillas may be formed, but not fried, 1 day ahead and chilled, covered. Bring to room temperature, and pat dry if necessary, before frying.

sopas

I N G R E D I E N T S

2 cups instant corn flour (masa harina)

4 tablespoons all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

11/2 cups warm water

Canola oil, for frying

Chorizo and Potato Filling, recipe follows

Chorizo and Potato Filling:

4 baking potatoes, like russets, peeled and diced

1 pound Spanish chorizo, diced small

2 garlic cloves, minced

1 Spanish onion, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 green bell pepper, diced

1 poblano pepper

1 cup chicken stock

1/2 cup chopped cilantro

1 scallion, chopped

I N S T R U C T I O N S

Mix flours, baking powder, and salt, and add the warm water. You may need a little more warm water to make moist, smooth dough.

Traditional sopes forming method: Make balls the size of a walnut, a few at a time, and keep the dough in a plastic bag to prevent it from drying out. Moisten a cloth napkin or tea towel and spread out on a flat surface. Roll each ball of dough in moistened palm of you hand until smooth, lay on the damp towel, cover with a plastic bag, and press down with your hand to flatten to the size of a silver dollar. To shape the patty, flatten again with a small can or flat-bottomed glass into a perfectly smooth circle 2 to 2 1/2 inches in diameter. It should be about 1/4-inch thick. Peel the plastic bag off the top, then lay the tortilla in your hand and peel off the damp cloth. Smooth any rough edges with your fingers and the tortilla is ready to fry.

Quick sopes forming method: On a lightly floured surface, roll out the dough to 1/4 inch thick. Using a 2-inch round cookie cutter, cut out sopes. Re-roll unused dough.

Heat a cast iron skillet and add enough canola oil to coat the bottom of the pan. When hot, slide the patties into the hot oil and fry until they are a light golden brown and slightly crisp on top, about 1 minute on each side. Drain on paper towels and make a slit on the side as soon as they have cooled enough to handle. Fill with chorizo and potatoes filling. These do not keep well; they must be eaten immediately.

Chorizo and Potato Filling Instructions

Begin by cooking potatoes in a pot of water, when tender remove and set aside. In a large saute pan add a little oil. While shaking, add chorizo and cook for 4 minutes. When crispy, add garlic, onion, and all the peppers. Cook for 8 minutes. At that point, add the chicken stock and cook for 3 more minutes. Then add the potatoes, cilantro, and scallions; cook for 3 minutes more and season with salt and pepper to taste. Use for stuffing sopes.