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Cooking Tips
The more common quesadillas are usually flour or corn tortilla filled with cheese and
folded or stacked then grilled. This version is common to Central Mexico and are
wonderful puffy fried corn cakes with a hot cheese filling. As a variation try
adding a tablespoon of fried chorizo or chopped bits of pork or chicken in addition to the
cheese.Masa Harina
Epicurious definition
[MAH-sah ah-REE-nah]
The Spanish word for "dough," masa is the traditional dough used to
make corn TORTILLAS. It's made with sun- or fire-dried corn kernels
that have been cooked in limewater (water mixed with calcium oxide). After having been
cooked, then soaked in the limewater overnight, the wet corn is ground into masa. Masa
harina (literally "dough flour") is flour made from dried masa.
Includes achiote, ancho chili powder, avocado
leaves, canella powder, chipotle powder, epazote and Mexican oregano.
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