This authentic and fun recipe requires you to make corn tortillas from scratch!

Crispy Fried Mexican Quesadillas

Prep Time:  30 mins
Cook Time: 30 mins
Serves: 4


Ingredients:

225 mL of masa harina
1/2 cup of warm water
1 Tbsp of lard or shortening
3 Tbsp of flour
1/2 tsp of baking powder
1/4 tsp of salt
6 oz Monterey Jack cheese, grated
4 Tbsps of vegetable oil
Guacamole (use recipe below on this blog) and/or Salsa
*Tortilla press


Directions:

In a large bowl mix together masa harina and water. Add lard or shortening, flour, baking powder and salt and knead together. The dough should have the consistency of a soft cookie dough. Divide into 8 ballas and cover with plastic.

Toss the cheese and cilantro together and shape into 8 compact flattened football shapes about 3 inches (7cm) long and 1 and 3/4 inches (4cm) wide and cover.

One by one make the quesadillas. Line a tortilla press with 2 pieces of plastic wrap. Gently press out a ball of dough into a 4" (9cm) circle. Peel off the top sheet, lay a piece of the cheese mixture on one side and fold over the other half, plastic included. Press to seal, peel off the plastic, set aside and cover. Repeat with the remaining dough and cheese.

Heat about 3/4 inch (2cm) of oil in a skillet over medium heat and cook 2 or 3 quesadillas at a time, turning several times until golden and crispy. Drain on paper towels and keep warm while cooking the rest.

Serve with Guacamole and/or salsa.

This authentic Mexican sauce made from pumpkin seeds will deliciously dress up any chicken dish !

Pipian Rojo De Pepitas De Calabaza Y Almendras

Prep Time: 30 mins
Cook Time: 30 mins
Serves: 5

Ingredients:

1 thick slice of white onion (cut in chunks)
3 large cloves
1 Tbsp of vegetable oil
6 Chile Guajillos OR 3 Chile Anchos, seeded, deveined and in pieces
5 cups of chicken broth
1/2 tsp of cumin
1/2 tsp of paprika
1/2 tsp of salt
3 Tbsps of sesame seeds, toasted and finely ground
4 Tbsps of almonds, toasted and finely ground
2/3 cup of pumpkin seeds (hulled and unsalted), toasted and finely ground
**(Toast all seeds and nuts separately with no oil)**

Directions:

Saute the onion and garlic in a skillet until translucent. Add the chiles and stir until they release their aromas, about 30 seconds to 1 minute. Add 2 cups of chicken broth, the spices and a little salt, cover and simmer for about 20 minutes, or until the chiles are very soft.

Allow the cooked mixture to cool a little, then puree and strain back into the skillet. Add 1 cup of broth and return to the heat. Stir in the sesame seeds and almonds and continue to simmer another 8 minutes, adding more broth as needed.

Stir in the pumpkin seeds and simmer very gently for another 4 minutes, adding more broth to reach the desired consistency. **Do not overcook or use too high a heat at this stage as the fat in the pumpkin seeds may separate and cause the sauce to curdle.**

Taste and re-season if needed.

This sauce goes nicely with chicken , pork, turkey or duck but not with red meat.

Enjoy!

This spicy, authentic and simple Mexican Guacamole gives the perfect and delicious kick to any party!

Guacamole

Prep Time: 10 mins
Cook Time: 0 mins
Serves: 4

Ingredients:

4 Tbsps of white onion, finely chopped
1/2 of a serrano chile, seeds removed
1 large avocado
1 small roma tomato, seeded and chopped
1 Tbsp of chopped cilantro
1/2 tsp of fresh lime juice
1/4 tsp of salt

Directions:

In a molcajete, pulverise the onion and pepper.

Scoop out the fresh avocado, place in a bowl and mash.

To the avocado add the onion, pepper mixture, tomato, cilantro, lime juice and salt to the mix.

Serve immediately with tortilla chips.