Rich Southern quesadillas made of dogfish. The dogfish has a very particular flavor that we usually prepare it to the Mexican, in this recipe it has some modifications so it tastes even richer.
1 bunch epazote, disinfected and finely chopped, only the leaves
1 tablespoon chicken bullion
Preparation
15 mins
0 mins
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In a pot, cook the fish with salt, until it is soft, drips and crumbles.
In a saucepan add 125 ml of sunflower oil and put to the fire, when hot add the tomato, onion, garlic and epazote, when it is fried add the fish, season with the consommé and salt.
When the juices have reduced, remove from the heat and let cool.
In a plastic tub, place the corn dough, the flour, the 4 tablespoons of oil, the salt, the baking powder and a little warm water to knead, until you get a soft dough, not sticky or dry.
In a tortilla press, we put 2 plastics to prevent the dough from sticking. We make pellets the size of a meatball and without much force we make an omelette, remove 1 of the plastics, in the central part we place 2 tablespoons of the fish stew or the sufficient quantity so that it is not too fat and avoid that it breaks at the moment of frying, no more than 3 quesadillas in the same pan.
We fold the tortilla in half to create the quesadilla, helping us with the plastic we leave and take it off by helping ourselves with our hands, as if we applauded.
In a deep pan, place the remaining oil, when it is very hot we fry the quesadillas and remove them when they are golden, do not let them be too brown because they get hard.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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