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Mexico, Americas · Cheese Quesadillas

Handmade Corn Tortilla Mushroom Quesadillas with Charred Salsa

Like a Mexico City market stall: fresh corn tortillas pressed by hand, filled with garlicky mushrooms and stretchy cheese, with a smoky charred tomato salsa.

ServingsServes 2
Total cooking time50 min
Resting the masa+ 20 min
DifficultyHard

Method

  1. Make the masa: mix the masa harina and salt in a bowl, then pour in the warm water little by little while kneading for 2 minutes. It should feel like soft modeling clay: smooth and not sticky, and a small flattened piece should not crack at the edges (if it does, knead in 1 tbsp more water). Cover with a damp cloth and let it rest.

    Add in this stepMasa harina (corn tortilla flour) 120 gWarm water 170 mlSalt (for the dough) 1 pinch

  2. Make the salsa: put the whole tomatoes, a thick slice of onion, the unpeeled garlic and the jalapeño in a dry 24 cm pan over medium-high heat and roast for , turning now and then, until the skins blister with black spots and the tomatoes are soft. Peel the garlic and remove the chile stem, then pulse everything with the cilantro and salt in a blender, or mash it, into a chunky salsa.

    Add in this stepTomatoes (for the salsa) 250 gWhite onion (for the salsa) 30 gGarlic cloves, unpeeled (for the salsa) 1Jalapeños (for the salsa) 1Cilantro 5 gSalt (for the salsa) ½ tsp

    medium-high heat

  3. Make the filling: slice the mushrooms 5 mm thick, chop the onion and garlic, and mince the jalapeño. Heat the oil in a 24 cm pan over medium-high heat, cook the onion for 1 minute, then add the mushrooms, garlic, chile and oregano and cook for , stirring only about once a minute. They will release water first; keep going until it has evaporated and the mushrooms are browned, then season with salt.

    Add in this stepCooking oil 1½ tbspWhite onion (for the filling) 60 gButton mushrooms (or oyster or shiitake) 200 gGarlic cloves (for the filling) 1Jalapeño (for the filling) 1Dried oregano (or fresh epazote leaves) ½ tspSalt (for the filling) 2 pinch

    medium-high heat

  4. Roll the masa into 6 balls the size of a golf ball (about 45 g each). Cut a freezer bag open along the sides, put a ball between the two plastic sheets and press with a tortilla press or a heavy flat-bottomed pot to 15 cm wide and 2 mm thick. Peel off the top sheet, flip the tortilla onto your palm and peel off the second sheet.

  5. Heat a large dry frying pan or griddle over medium-high heat. Lay in a raw tortilla and cook about 30 seconds until the edges look dry, flip and cook 1 minute more; if it puffs up, that's a good sign. Lower the heat to medium heat, cover half with cheese and mushroom filling, fold, and cook for per side until the cheese melts. Work two at a time in 3 batches, about in total, keeping finished ones under a cloth.

    Add in this stepOaxaca cheese (or low-moisture mozzarella) 120 g

    medium-high heat→medium heat

  6. Serve hot, opening each quesadilla slightly to spoon in the charred salsa, or with the salsa on the side.

Cook's tip

Masa harina is made from corn cooked in lime water; ordinary cornmeal or cornstarch will not hold together as dough. If you can find fresh epazote, use 4–5 leaves instead of oregano for the true Mexico City flavor. Masa that sticks to the plastic is too wet; masa that cracks at the edges is too dry.

Cooking it at camp

Make the masa and the mushroom filling at home and keep them in the cooler, with the masa tightly wrapped so it does not dry out. At the site, a cast-iron griddle on a burner works well, and you can press tortillas between plastic with the bottom of a pot. Roast the salsa vegetables right on the grill grate for even more smoky flavor.