Ingredients with Measurements:
- 1 pound of cahuamanta (dried manta ray meat)
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- 8 corn tortillas
- 2 cups of shredded Oaxaca cheese
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Large skillet
- Cutting board
- Sharp knife
Step-by-step instructions:
1. Rinse the cahuamanta under cold water and soak it in a bowl of water for at least 2 hours or overnight.
2. Drain the cahuamanta and cut it into small pieces.
3. Heat the vegetable oil in a large skillet over medium heat.
4. Add the chopped onion and minced garlic and sauté until softened.
5. Add the cahuamanta pieces, cumin, oregano, salt, and pepper. Cook for 10-15 minutes or until the cahuamanta is tender.
6. Preheat a griddle or large skillet over medium-high heat.
7. Place a tortilla on the griddle and sprinkle some shredded cheese on top.
8. Add a spoonful of the cahuamanta mixture on top of the cheese.
9. Top with another tortilla and press down gently.
10. Cook for 2-3 minutes on each side or until the cheese is melted and the tortillas are crispy.
11. Repeat with the remaining tortillas and cahuamanta mixture.
12. Serve the quesadillas hot with sliced avocado, lime wedges, and chopped cilantro.
- Time:
Preparation time: 2 hours (for soaking the cahuamanta)
- Cooking time: 30 minutes
Temperature:
- Medium heat for cooking the cahuamanta mixture
- Medium-high heat for cooking the quesadillas
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 23g
- Saturated fat: 11g
- Cholesterol: 80mg
- Sodium: 540mg
- Total carbohydrates: 27g
- Dietary fiber: 7g
- Sugars: 2g
- Protein: 29g
Substitutions for ingredients:
- Cahuamanta can be substituted with shredded chicken or beef.
- Oaxaca cheese can be substituted with Monterey Jack or Cheddar cheese.
Variations:
- Add diced tomatoes, jalapeños, or bell peppers to the cahuamanta mixture for extra flavor.
- Use flour tortillas instead of corn tortillas for a softer texture.
Tips and tricks:
- Soaking the cahuamanta overnight will help to soften it and reduce its saltiness.
- Be careful not to overfill the quesadillas, or they will be difficult to flip.
- Use a spatula to press down on the quesadillas while cooking to help the cheese melt evenly.
Storage instructions:
- Store any leftover cahuamanta mixture in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the quesadillas, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the quesadillas on a platter with the sliced avocado, lime wedges, and chopped cilantro arranged around them.
Garnishes:
- Fresh cilantro, chopped
- Sliced avocado
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested side dishes:
- Grilled corn on the cob
- Black bean salad
- Tomato and cucumber salad
Troubleshooting advice:
- If the quesadillas are sticking to the griddle, add a little more oil to the pan before cooking.
Food safety advice:
- Make sure to soak the cahuamanta for at least 2 hours or overnight to reduce its saltiness and ensure it is safe to eat.
Food history:
- Cahuamanta is a traditional ingredient in Mexican cuisine, particularly in the states of Sinaloa and Nayarit.
Flavor profiles:
- The cahuamanta has a salty and slightly fishy flavor that pairs well with the cheese and spices in the quesadillas.
Serving suggestions:
- Serve the quesadillas as a main course for lunch or dinner.
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Region: Mexican