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    La Masa Dough Corn Tortillas

    List of Ingredients

    La Masa Dough

    2 cups MASECA ***** Note
    1/2 tsp salt
    3 T all purpose flour
    1 T Vegetable Oil
    1 tsp baking soda
    1 1/8 cups water


    Ok... according to a true blooded Mexican I am told that the word Quesadilla comes from
    queso which means cheese. So for those who live NORTH of Mexcio Quesadillas are tortillas
    served with cheese and put in a skillet to allow cheese to melt. However as one goes south or
    meets people from central Mexico one will see quesadillas are described as any dep fried corn
    taco filled with whatever filling you can imagine. So there is a cultural struggle over this food.
    They do admit that the quesadillas now are more tasty but to tell the truth.. I LOVED these.
    They are excellent and one recipe makes a lot.

    Mix dry ingredients and then add water and oil. Mix with hands for 5 minutes. Please don't skip
    on the time you need it. Cover dough with a damp cloth or put in plastic bag and let rest for 10
    minutes or more. Makes 12 balls.

    You can use a little water to wet your hands while making balls if it is too dry.

    It is a very silky texture, very smooth.

    Note**** You can use the MASA in the grocery store but it is made with enriched flour and
    might need more water. There is a different texture but not too different. JUst be careful that the
    dough has enough water. It is better to be a little sticky than dry.

    Make the tortillas with the rested balls. You can use a tortilla press or use a rolling pin. She had taken 24 large zip lock bags and cut them open and cut the top off so you have two equal pieces for each bag. Then she rolled the tortillas out in between them and then set them aside. They stayed moist that way and helped with filling as you will see.

    You can use wax paper too but make sure all tortillas are rolled out and put between paper or
    the plastic sheets. (if you make them often they are reusable and very good and easy to work

    Take one sheet of paper or plastic off the top and holding the tortilla with the other sheet in one
    hand, place one large spoonful of filling of choice in center and then fold tortilla in half. The
    paper or plastic keeps it from breaking up and helps you to see what you are doing. Seal all
    edges well. While tortilla is still in plastic or paper folded in half.. just set aside til all are done.

    When all quesadillas are filled then peel the paper or plastic off and drop the tortillas hot grease
    (375 degrees) and fry. It only takes about 3 to 5 minutes for the whole time. When golden
    brown remove and drain.

    Repeat til all tortillas are fried. You can do this in a little oil in a pan and pan fry
    them....but not deep fry them if you want. But the texture will be different.


    Place on a plate, spread some of the different salsas such as avacado and tomato over the top
    and top off with shredded lettuce.

    You need to eat these right away. They do get soggy.

    Fillings are also in Ethnic Section




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