Tripe Quesadillas

Yamilette González
Quesadillas are a classic of Mexican cuisine and these filled with tripe will be no exception. The best part is that you will fall in love with the exquisite flavor of these crispy tripe quesadillas stewed with guajillo chili sauce and accompanied by lettuce, cheese, cream, and salsa.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 6 guajillo chiles, seedless and soaked
  • 1/4 onions
  • 1 clove garlic
  • 1 cup chicken broth
  • salt
  • pepper
  • vegetable oil
  • 1/2 cups onion
  • 1 tablespoon garlic
  • 2 cups beef tripe, cooked
  • epazote
  • 250 grams dough, for the quesadilla dough
  • 250 grams flour, for the quesadilla dough
  • 1 tablespoon baking powder, for the quesadilla dough
  • chicken broth, for the quesadilla dough
  • vegetable oil, for frying
  • lettuce
  • sour cream
  • queso fresco
  • green salsa
Preparation
40 mins
25 mins
Low
  • Blend the guajillo chili, onion, garlic, chicken broth, salt, and pepper. Set aside.
  • Heat the vegetable oil in a skillet over medium heat, sauté the onion until it becomes transparent, then add the garlic and beef tripe. Next, pour in the guajillo chili sauce and cook over medium-low heat for 15 minutes. Let the tripe cool and set aside.
  • Add the corn masa, flour, and baking powder to a bowl, season with a little salt, pour in the water, and knead until combined. Set aside.
  • Form 60-gram dough balls and use a tortilla press to make a tortilla. Then, fill with the tripe and close the quesadilla.
  • Heat vegetable oil in a deep saucepan and fry the tripe quesadillas for 10 minutes or until golden brown and cooked through. Place on paper towels and set aside.
  • Open the tripe quesadillas and serve with lettuce, cream, cheese, and green salsa.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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