QlJESADILLAS WITH POBLANO CHILES

FOR THE TORlWlAS
2 cups tMSI tt.MfM
,y .. aJP$ (10 flo:z/310 mu
pkl$ 2 Ia-Wllm
woter
y,. teaspoon see aatt
FOR THE FILUNG
1 tablespoon canola Of'
safflc.wer oil
1 white onlon, thinly sliced
2 cloves gar1k. nnety
Chopped
liz teaspoon df1ed orepno.
pn!htrllbly MOJticon
2poblano--
and seeded (pap 106). then
cut longtiiWise 1n10 12 stttps
each Ya inch (6 mm) wide
'h teaspoon sea Sit\
1
h lb (250 g) or
Monterey jack cheese,
5hrec:lded (about 2 cups)
12 fresh epa:rote leaves
(optional)
cano1a or safflower olt for
deep· frying


serving
Th make the dough for the tortillas, in a bowl, mix the maso /Iarina
"ith the warm water. Using )'OUr hands. squish the Dour aod
water together until a cohesi\'e mass forms when pressed. The
dough should he smoo<h and pliable. eo...,. the bowl "ith a barely
damp kitchen towel and let stand for 5-10 mmutes. Add the sea
salt and lmead gently in the bowl for I minute. Oi\ide the dough
into 12 equal portions and use your to form each ponion
into a ball. Cover with t.hc damp towel. To mnke the filling. in a
frying pan over medium heat, wmm the oil. Add tile onion and
:,uutC unti.l golden brown. nboUl 5 mlnuu.os.. Stir in the garlic
and oregano and continue t:ooking fo1· I minute. Add the chiles
and sea salt and toss until everything is lhoroughly heated. Taste
and adjust the seasoning with sea sail.
To make the quesadillas, put 2 shee1s of cut from a plastic
storage bag inside a tortilla press (page 115). Put a dough ball
between the shee<s and gently press dOimthe top plate of the press.
RemO\-e the top piece ofplas:1ic and place a generous tablespoon
ofthe shredded cheese on half of the tortilla. keeping the edges
free. Top \\ith I epazote leaf, if using. and a chile strip with a few
onion sUces. Uft the IOI,er piece of pia" it to rold the uncovered
side of the tortilla over the filling. Pre» the cdg<.o;o together with )'Our
fingers, remove from the press. :md set a;idc, covered wldt a barely
damp towel. Repeat until all the <Jttesndlllos nrc mode.
Preheat the oven to 20WF (95"C). Po01· oil 10 a depu1 or 1 inch
{2.5 em} into a deep, heaV)' f1ying pan and plocc over 1ne<Uum-high
heat until the oil shimmers. Fl)• the quesndlllns. one at a time, until
golden, 1-2 minutes. Using a sloued sp[uula, transfer to paper
towels. Let drain briefly, then transfer 10 o hcalproor planer and
keep warm in rhe m'en. Sen-e at once \dth 1he guacamo1e and salsa.
No"" Qukk qrmodiJ/as may b< mod• wltlt tltln, purchtuN white com
toni/las, but they will not 1M/ as w<ll as llommwk tortillas,
MAKES 12 Q!JESAOILW OR 6 SERVI NGS
35
MAS!. AND MASA HAIUNA
- ll1e ciOIJS'I """ lor
tor.= r. *'CI
many ......... --
ll1e
lwldahMofi11Udlof-on
b ,_.,. boolrC
cMed com kernels wl1h slaked
lime "' rern<llle llletr l01l8h
skin$, illd then grinding them
"' form the dOOlill. If po.,lble.
use freshly gfOU'Id masa from
a local l0<1illa foetor( or ot110r
sowce-lllefe Is nolhil\8 lite It
MtSI can also be made from
pad:ogeol ..... --

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