Delicious southern quesadillas made with dogfish. Dogfish has a very particular flavor that we usually prepare Mexican-style; in this recipe, it has some modifications to make it taste even better.
1 bunch epazote, disinfected and finely chopped, just the leaves
1 tablespoon chicken bullion
Preparation
15 mins
0 mins
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In a pot, we cook the fish with salt until it is tender, drain it, and shred it.
In a saucepan, add 125 ml of sunflower oil and heat it; when hot, add the tomato, onion, garlic, and epazote. When everything is fried, add the fish, seasoning with the broth and salt.
When the juices have reduced, remove from heat and let cool.
In a plastic tub, we place the corn dough, flour, 4 tablespoons of oil, salt, baking powder, and a little warm water to knead until we obtain a soft dough, not sticky or dry.
In a tortilla press, we place 2 plastics to prevent the dough from sticking. We make balls the size of a meatball and gently press to form a tortilla, remove 1 of the plastics, in the center we place 2 tablespoons of the fish stew or enough to ensure it isn’t too thick to avoid breaking when frying, no more than 3 quesadillas in the same pan.
We fold the tortilla in half to create the quesadilla, using the plastic we set aside, and peel it off with our hands, as if we were clapping.
In a deep frying pan, we place the remaining oil; when it is very hot, we fry the quesadillas and remove them when they are golden, being careful not to let them get too brown as they become hard.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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