Living in Mexico has been a great culinary experience for me (and I haven’t even started my exploration of the food seriously yet). My mom loves food even more than I do and that shows on the dishes she made for me when I was staying at my parents’ house (I got a job down here already and moved closer to it, but that’s another story). It would be very hard for me to pick one single dish as my favorite because they were all delicious. But these quesadillas potosinas would come very close to the top of that list.
San Luis Potosí is one of the 31 states of Mexico. It is located in the middle of the country and it is famous for its mining industry, food and huasteca music. I personally have never been to the state yet. But if all the food is as delicious as these quesadillas, I want to go right now. They are very simple to make and what makes them so delicious, in my opinion, is the goat cheese. But the guajillo peppers are definitely the main ingredient and what gives them that appealing color
- •1 lb corn masa (here’s the post with the pictures on how to make it)
- •2 guajillo peppers (found in the Latino or Mexican section of your supermarket)
- •1/4 tsp salt
- •1/2 lb goat cheese, sliced
- •1/2 cup canola oil
- •sour cream, lettuce and avocado
- Boil the guajillo peppers in ½ cup of water. Let it cool down for a little while
- Put the peppers in a blender with just one little bit of the water and the salt. Liquify the ingredients.
- Strain the liquid and add it to the corn masa. Mix very well with your hands.
- Warm up the oil in a deep skillet.
- To make the quesadillas make small balls, a little smaller than a golf ball, and press them between two circles of plastic with a tortilla press.
- Put a slice of goat cheese in one end of the pressed quesadilla and fold it in half using the bottom plastic circle.
- Carefully transfer the quesadilla to the hot oil and fry it for about 3 minutes or until it’s cooked.
- Serve on a plate with sour cream, lettuce and avocado.
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