Blue corn has a deeper, earthier taste than the better known yellow and white corn. Use it to make these quesadillas, with their unique shape, and fill with your choice of braised vegetables or slow-cooked meat.
- 400 g prepared blue corn masa dough
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Follow packet directions to make the masa dough. (1 cup of water and 1¼ cups of masa harina will yield approximately 400 g.)
To form the quesadillas, break the masa into 10 x 40 g balls (try one before you proceed, if the masa squeezes out the sides when flattened, make the balls smaller). Take a ball and roll it between your hands to make a tube of dough, around 3 times as long as it is thick. Place the dough in your plastic-lined tortilla press and flatten it with a firm press. Fold the tortilla in half so you have a semi-circle, cover with plastic and press again. It should now be a flat oval shape. Repeat with remaining masa.
Heat a non-stick or cast iron frying pan over medium-high heat. Cook each tortilla for around 30 seconds on one side then gently flip over.
These quesadillas are best served straight away. If not using right away, wrap cooked quesadillas in a tea towel until ready to serve. To reheat, remove the tea towel place in a 200°C oven for 2-3 minutes.
• Blue corn flour, known as masa harina, is available from Latin food stores, gourmet delis and online. While the blue adds great depth and dimension to these quesadillas, you could also make them with white or yellow corn masa harina.
Photography by Benito Martin. Styling by Kristine Duran-Thiessen.