Crab Quesadillas
4 SERVINGS
Ingredients:
1 tablespoon Shortening or lard
1 cup Masa harina
1 tablespoon All-purpose flour
1/2 cup Chicken stock
1/4 teaspoon Salt
For the Filling:
2 tablespoons Vegetable oil
3/4 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Tomato, peeled, seeded, 1/4 inch (.6 cm) dice
1 chile, seeded, finely dice
8 ounces Crab meat (claw or body)
several leaves Epazote, chopped (optional)
To taste Salt and black pepper
About 2 cups Vegetable oil, for frying
Method:
Mix the lard, flour, and masa harina well.
Add the stock (may need a little more) and salt. Knead until the dough is pliable and leaves the sides of the bowl fairly clean.
Cover and let the dough rest about 1 hour.
Heat the 2 tablespoons (1 ounce, 30 ml) oil and add the onion, tomato, and jalapeño. Cook until mixture is soft and begins to dry out.
Fold in crab meat and epazote. Correct seasoning. Set aside.
Press out tortillas. If rolling out tortillas between sheets of waxed paper, it is fairly easy to peel the paper off one side, fill the tortilla, and use the other sheet of paper to help fold the tortilla dough around the filling.
Add 1 tablespoon stuffing to the middle of each tortilla. Fold in half and press edges together to seal. Repeat until all stuffing is used.
Heat the frying oil to 375°F (190°C).
Fry the quesadillas, turning once or twice, until golden. Transfer to paper towels to drain, then serve immediately.
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