Frijoles de Papa con Chorizo Quesadillas

Name: Frijoles de Papa con Chorizo Quesadillas
Yield: 12 servings
Cuisine: Spanish
Ingredients: 12 oz queso Oaxaca or monetary jack; 5 small potatoes; 3 large potatoes; 8 oz chorizo; 0.25 onion, finely chopped; 1 Roma tomatoes, small diced; 3 chile chipotle in adobo sauce, finely chopped; 1 tbsp coarse salt; to taste Black Pepper; 4 cups instant corn masa (MASECA); 0.5 cup all-purpose flour; 1.5 tsp baking powder; 1.5 tsp salt

Serves 12

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Frijoles de Papa con Chorizo Quesadillas

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Serves 12

Directions

1Set a saucepan over medium-high heat and add the potatoes and a good amount of salt.
2Allow the potatoes to come to a full boil.
3Once boiling, reduce the heat to medium and allow the potatoes to continue cooking for 15 minutes until soft.
4Drain the cooked potatoes from the water and set them aside.
5Heat a pan over medium-high heat.
6Once the pan is hot, add the chorizo and break it down.
7Cook the chorizo for 4 minutes.
8After 4 minutes, add the onion and tomato, and allow the chorizo to finish cooking for another 4 minutes until fully cooked.
9Add the chile chipotle and the cooked potatoes to the chorizo mixture.
10Season with a little black pepper and smash the potatoes down with the chorizo.
11Set the potato and chorizo mixture aside.
12To make the masa, add 4 cups of instant corn masa, half a cup of all-purpose flour, 1 1/2 teaspoons of salt, and baking powder to a bowl.
13Mix the dry ingredients with a clean hand and slowly begin to add hot water, about 4 cups, until the masa is hydrated and smooth.
14Knead the masa for about 3 to 5 minutes or until it comes together.
15Cover the smooth dough with a damp kitchen towel and allow it to rest for a few minutes.
16To make a quesadilla, grab a small ball of dough, wetting your hands if the dough feels dry, and roll it into a small ball.
17Place the dough ball on parchment paper, cover it with another piece of parchment paper or a Ziploc bag, and press it down with something flat and heavy.
18Shape the pressed dough into a nice, flat, and even tortilla.
19Add the queso Oaxaca filling to one half of the tortilla.
20Fold the tortilla over the cheese to close it and seal the edges.
21Carefully place the filled quesadillas in hot oil and fry them until they are nice and golden on both sides.
22Once golden, remove the quesadillas from the oil.
23Enjoy the potato and chorizo quesadillas.

Ingredients

12 oz queso Oaxaca or monetary jack
5 small potatoes
3 large potatoes
8 oz chorizo
0.25 onion, finely chopped
1 Roma tomatoes, small diced
3 chile chipotle in adobo sauce, finely chopped
1 tbsp coarse salt
to taste Black Pepper
4 cups instant corn masa (MASECA)
0.5 cup all-purpose flour
1.5 tsp baking powder
1.5 tsp salt

Equipment

saucepanpanbowldamp kitchen towelparchment paperZiploc bagsomething flat and heavy

Frijoles de Papa con Chorizo Quesadillas

Serves 12

facebook.com

Frijoles de Papa con Chorizo Quesadillas

facebook.com

Serves 12

Directions

1Set a saucepan over medium-high heat and add the potatoes and a good amount of salt.
2Allow the potatoes to come to a full boil.
3Once boiling, reduce the heat to medium and allow the potatoes to continue cooking for 15 minutes until soft.
4Drain the cooked potatoes from the water and set them aside.
5Heat a pan over medium-high heat.
6Once the pan is hot, add the chorizo and break it down.
7Cook the chorizo for 4 minutes.
8After 4 minutes, add the onion and tomato, and allow the chorizo to finish cooking for another 4 minutes until fully cooked.
9Add the chile chipotle and the cooked potatoes to the chorizo mixture.
10Season with a little black pepper and smash the potatoes down with the chorizo.
11Set the potato and chorizo mixture aside.
12To make the masa, add 4 cups of instant corn masa, half a cup of all-purpose flour, 1 1/2 teaspoons of salt, and baking powder to a bowl.
13Mix the dry ingredients with a clean hand and slowly begin to add hot water, about 4 cups, until the masa is hydrated and smooth.
14Knead the masa for about 3 to 5 minutes or until it comes together.
15Cover the smooth dough with a damp kitchen towel and allow it to rest for a few minutes.
16To make a quesadilla, grab a small ball of dough, wetting your hands if the dough feels dry, and roll it into a small ball.
17Place the dough ball on parchment paper, cover it with another piece of parchment paper or a Ziploc bag, and press it down with something flat and heavy.
18Shape the pressed dough into a nice, flat, and even tortilla.
19Add the queso Oaxaca filling to one half of the tortilla.
20Fold the tortilla over the cheese to close it and seal the edges.
21Carefully place the filled quesadillas in hot oil and fry them until they are nice and golden on both sides.
22Once golden, remove the quesadillas from the oil.
23Enjoy the potato and chorizo quesadillas.