Quesadillas Oaxaqueñas
Cecilia Zimmerman and her husband Kevin run the incredibly popular Grotto Coffeehouse in Vibank, SK. Fridays is Mexican night where they cook up authentic Mexican fare, which has people travelling far and wide to eat. Saturday nights they serve gigantic grilled meat platters piled high with all manner of meat dishes. Don’t go without a reservation or you’ll be disappointed. (306) 762-2010.
The tortilla dough for these quesadillas takes about 5 minutes to make and then you can fill them whatever you desire. Don’t overfill or the dough will break.
2 ½ cups maseca corn flour (use the Mexican, not Indian variety as these flours are not the same product. You can find this flour at Superstore or a specialty food store.)
1 tsp baking powder
pinch salt
1 cup (approx) water
Combine maseca flour, baking powder and salt in a bowl. Add the water and mix with your hands to create a wet dough that holds together. It should feel wet to the touch but not sticky.
Shape into golf ball-sized balls. Place the ball between two pieces of plastic wrap and press with a tortilla press or between the back of two plates. The dough should be thin but not so thin that it will break when filled.
Peel off the tortilla fill the centre with your choice of fillings:
- Cheese
- Sliced poblano peppers
- Sliced cooked mushrooms
- Pieces of cooked chicken
- Ground beef and chipotles
- Squash blossoms and cheese
Fold over and pinch the edges to seal.
Heat a large skillet over medium heat. Add about ½” canola oil. Fry the tortillas until golden grown. Serve with guacamole, salsa and shredded cheese.
