Ingredients with Measurements:
- 2 cups masa harina
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped white onion
- 1/4 cup chopped roasted poblano pepper
- 1 tablespoon vegetable oil
Special equipment needed:
- Tortilla press or heavy skillet
- Griddle or non-stick pan
Step-by-step instructions:
1. In a large mixing bowl, combine masa harina, warm water, and salt. Mix until a soft dough forms.
2. Divide the dough into 12 equal portions and shape each portion into a ball.
3. Using a tortilla press or heavy skillet, flatten each ball into a thin round disk.
4. In a separate bowl, mix together crumbled queso fresco, chopped cilantro, white onion, and roasted poblano pepper.
5. Spoon a tablespoon of the queso fresco mixture onto one half of each corunda disk.
6. Fold the other half of the disk over the filling and press the edges to seal.
7. Heat a griddle or non-stick pan over medium-high heat and brush with vegetable oil.
8. Cook the corunda quesadillas for 2-3 minutes on each side or until golden brown and crispy.
9. Serve hot with your favorite salsa or guacamole.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes 12 corunda quesadillas
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 18g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- Queso fresco can be substituted with feta cheese or goat cheese.
- Roasted poblano pepper can be substituted with roasted red bell pepper or jalapeño pepper.
Variations:
- Add cooked shredded chicken or beef to the filling for a heartier meal.
- Substitute the cilantro and onion with chopped spinach and mushrooms for a vegetarian option.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the water accordingly.
- Use a non-stick pan or griddle to prevent the corunda quesadillas from sticking.
- Don't overfill the corundas, or they may burst open while cooking.
Storage instructions:
- Store leftover corunda quesadillas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the corunda quesadillas in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the corunda quesadillas on a platter with a side of salsa and guacamole.
- Garnish with chopped cilantro and a slice of lime.
Pairings:
- Serve with a side of Mexican rice and black beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the corunda quesadillas are sticking to the pan, add more oil or use a non-stick pan.
- If the dough is too dry, add more water. If it's too wet, add more masa harina.
Food safety advice:
- Make sure to cook the corunda quesadillas thoroughly to prevent any foodborne illnesses.
Food history:
- Corundas are a traditional Mexican dish made with masa harina, filled with cheese or meat, and steamed in corn husks.
Flavor profiles:
- The corunda quesadillas have a crispy exterior and a soft, chewy interior filled with a savory cheese and vegetable mixture.
Serving suggestions:
- Serve the corunda quesadillas as an appetizer or a main course.
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Region: Mexican