The Mexican Street FRIED QUESADILLAS You Will NOT be able to RESIST | Fried Beefy TACOS

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories while maintaining flavor.

cooked chicken

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is a plant-based option, while canned chicken is more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

jalapeños

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers provide crunch without the heat.

Begin by roasting 3 Roma tomatoes, half of a white onion, and Chile jalapenos or Serranos in a pan.

Transfer the roasted ingredients to a blender cup and add 2 garlic cloves and a quarter cup of water. Pulse until you have a chunky salsa.

In a pan over medium-high heat, add a little oil and the other half of the onion. Saute for a couple of minutes.

Add 1 pound of ground beef to the pan and season with 2 minced garlic cloves, 1 teaspoon of ground cumin, 2 teaspoons of garlic salt, 1 teaspoon of black pepper, and salt. Break down the beef and allow it to brown.

After a couple of minutes, add 3 medium-sized diced potatoes and cook for 5 minutes.

Optionally, add 1 calabasita and the kernels from 1 corn. Mix everything together.

Add the prepared salsa to the pan and mix well. Taste for salt and adjust if necessary.

Reduce the heat to medium-low, cover, and allow to cook for 10 minutes.

To make the tortilla dough, mix 4 cups of instant corn Masa with a little salt. Gradually add about 2.5 cups of water until the masa is hydrated.

Knead the masa for 5 minutes until it feels like dough and no longer sticks to your hands. Cover to prevent drying out.

After 10 minutes, check the potatoes to ensure they are soft. Turn off the heat and let the mixture cool slightly.

Preheat oil in a pan for frying the quesadillas.

Take a small ball of dough, shape it into a tortilla using parchment paper and a tortilla press or flat surface.

Stuff the tortilla with cheese and the picadillo mixture, seal it, and place it in a kitchen towel to keep warm while making the rest.

Fry the quesadillas in hot oil for 5 minutes, flipping halfway through until golden on both sides.

Drain excess oil by placing the quesadillas on a kitchen towel or paper towels.

Cut the quesadillas open immediately after frying and add toppings like cabbage, Crema Mexicana, queso fresco, tomatoes, and green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens