Thursday, August 27
make yourself a quesadilla!
last night we dined among friends, enjoying a specialty our lovely host, daddy's little secret, knew well growing up in the valley. fried quesadillas are found all over mexico, and (like almost everything authentic) are entirely different from the taco bell version -- like an empanada, but made from masa instead of pastry. they're fantastic.
dls filled some with seasoned potatoes, some with muenster cheese, and some mushroom and goat cheese. I think there were others, too, I've forgotten (transl. - didn't get my hands on). they were a delicious mix of crispy and gooey, salty and savory, and sweet corn masa.
b&I had to depart before the dominoes that followed, but the dls' party was a sure success.
courtesy of daddy's little secret
12 dried guajillo chiles
2 medium tomatoes
2 garlic cloves, in their paper
a dash of salt
1/4 cup water
You may need to hit up a specialty Mexican grocery store to find the chiles. Your eyes may become sensitive while roasting the chiles, make sure to turn on your oven vent. On a hot comal (a flat cast iron skillet) roast tomatoes and garlic. Let cool and remove garlic paper. Toast the chiles on the comal. They should take about 2-3 minutes. The flat dried chiles will puff up with air and their skin will become dark. Be careful not to char or burn.
Rinse the chiles in a bowl of water. They'll try to float to the top just push them down lightly with a wooden spoon. Remove chile stems. Depending on desired heat remove seeds from several chiles.
Roughly dice the tomatoes.
In a blender, puree all the ingredients.
Yeilds about 1 1/2- 2 cups. This salsa should last about 5 days in the fridge .
Papa Chipotle stuffing for quesadilla or tacos
also courtesy daddy's little secret - tutorial on the quesadilla part here.
This is one of my favorite breakfast items. It reminds me of home. I make it so often it is all by sight, I don't measure or time but this should be about right.
1 large russet potato
4 garlic cloves
2 medium tomatoes, roasted
1 chipotle chile, canned in adobe sauce
1 1/2 teaspoons adobe sauce (from same can)
1 1/2 teaspoon oregano
1 teaspoon thyme or marjoram
olive oil to coat pan
dash of salt
fresh cilantro (optional)
Peel and dice potato into small cubes.
Add oil to a frying pan. Once heated add potatoes and toss to cover with oil. Cook until tender and a lightly crisp. Stir regularly so potatoes don't stick to pan or each other. Drain remaining oil from pan carefully (I use a paper towel to soak it up).
Finely dice tomatoes and chipotle pepper (a hand blender may be used) Put in bowl with herbs, and adobe sauce. Mix well.
Crush garlic add to potatoes. Cook for about 1 minute on medium heat until tender. Add the tomato chili mixture. The pan will sizzle and might pop some of the liquid. Stir. Cook until potatoes absorb the liquid and turn rosy. Maybe 5 minutes. The potatoes should be moist but the liquid should be absorbed. Make sure not to overcook and dry out. Toss with fresh diced cilantro.