Wild Mushroom, Requezon and Epazote Quesadillas
Chef Josefina Santacruz of Pampano – New York, NY
Adapted by StarChefs
Yield: 8 Servings
Ingredients:
Filling
- 2 Tablespoons oil
- 2.5 ounces Spanish onion, finely chopped
- ¾ ounce Serrano chile, finely chopped
- 12 ounces mixed wild mushrooms, clean, stems removed, chopped
- Salt, to taste
- 8 ounces requezon
- ¾ ounce epazote leaves, chopped
Quesadilla Dough
- 2 cups instant corn masa mix for tortillas
- 1 ¼ cups warm water
Salsa Verde
- ½ pound tomatillos
- ½ Tablespoon canola oil
- ¼ cup Spanish onion, chopped
- ½ clove garlic
- 1 Serrano chile
- Salt, to taste
- ½ Tablespoon cilantro, chopped
Method:
For Filling:
Heat oil in sauté pan, add chopped onion and sauté until
translucent. Add chopped Serrano chile and sauté slightly. Add
chopped mushrooms and sauté until cooked, stirring occasionally.
Season with salt.
Make sure you do not overcook the mushrooms. In separate bowl, mix requezon
with chopped epazote and reserve.
For Quesadilla Dough:
In medium bowl, mix together corn flour and water. Knead in bowl until
soft dough forms, if too dry add a bit more water. Divide masa into 16
small balls, about 1 ounce each, and cover with slightly wet kitchen towel.
For Salsa Verde:
Remove husks from tomatillos and rinse thoroughly to remove stickiness.
In large skillet, heat oil and add tomatillos and onion, sauté until lightly
brown about 10 minutes. Add chiles, garlic and salt, sauté 2-3
minutes. Transfer to blender and puree.
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