No Way Jose Cuisine


In some regions in Mexico, when you say quesadilla, this is what it means, a deep-fried fresh masa filled with cheese and filled with so many different fillings and flavors. In video I made the salsa doubling the ingredients just to make more. 


Carne Asada Fried Quesadilla

In a big zip bag or a bowl, season and marinate the skirt steak first for at least 30 min in the fridge. 

In a cooking pan on high heat with a little oil, add the tomatillos and pepper, and sauté for about 4 minutes, then add the onion and garlic and sauté for a few minutes; add the cup of water, and let it dry. 

Add everything to the blender, season with salt, and blend it well. 

Sear the meat in a hot skillet, but don’t overcook it; keep it juicy, chop it off, and keep it warm. 

In a bowl, mix the masa flour, salt, and water, and mix until you get a slightly sticky dough; if it crumbles, then it needs more water, but always add 1 tsp at a time and mix; from 5 to 6 balls depends on the size you will like the quesadillas; then using a tortilla press or two flat items like plates or cutting boards, press the masa ball in between 2 pieces of plastic, zip bags work great for this,  or parchment paper but not too thin or too thick. 

Add cheese in the center, then fold it like a taco, bringing together the edges, and press the edges to seal it. 

Fry in hot oil until golden brown; place them in a paper towel and, with a knife, cut them open. Add carne asada, salsa, lettuce, tomato, and crema. Enjoy!

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