Quesadillas de flor de calabaza con tinga
Serves 2
Directions
- 1Place chicken breasts in a pot of water with 1/2 onion, 3 garlic cloves, and salt. Bring to a boil and cook until done.
- 2Shred the cooked chicken.
- 3Slice one onion.
- 4Fry the sliced onions in oil in a large pan.
- 5Add shredded chicken to the pan with the onions and sauté.
- 6Prepare the sauce by blending tomatoes, chipotle chilis, 4 garlic cloves, chicken bouillon, cumin, salt, and water.
- 7Pour the sauce into the pan with the chicken and onions. Stir and cook together.
- 8Prepare the masa dough by mixing masa harina with warm water until smooth.
- 9Flatten dough balls into tortillas using a press.
- 10Cook the tortillas on a hot griddle.
- 11Assemble the quesadillas by placing quesillo, squash blossoms, and prepared chicken tinga onto the tortillas, then fold and warm on the griddle.
Ingredients
- 3 whole chicken breast
- 1/2 whole onion
- 3 clove garlic
- salt
- oil
- 1 whole onion
- 6 whole tomato
- 1 can canned chipotle chili
- 4 clove garlic
- 1 tsp chicken bouillon powder
- cumin
- salt
- water
- 1 bag masa harina
- water
- to taste quesillo
- to taste squash blossom
