Dogfish Quesadillas

Name: Dogfish Quesadillas
Prep time: 15 min
Yield: 20
Cuisine: Mexicana
Ingredients: 1 kilo masa dough; 1/2 kilos wheat flour; 5 tablespoons sunflower oil; salt, to taste; 2 tablespoons baking powder; water, warm, necessary amount for kneading; 1 liter sunflower oil; 1 kilo school shark, the flesh, without bones; 500 grams tomato, finely chopped; 500 grams onion, finely chopped; 3 cloves garlic, finely chopped; 1 bunch epazote, disinfected and finely chopped, just the leaves; 1 tablespoon chicken bullion

Silvia Magaña Perez

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.

Reviewed by Editorial Team of Kiwilimón

Published: 25-02-2013

Preparation

15 mins

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.