Name: Veracruz-Style Quesadillas
Prep time: 70 min
Cook time: 20 min
Yield: 5
Cuisine: Mexicana
Ingredients: 2 cups tomato purée, for the salsa; 1/2 cups axiote, for the salsa; 2 cloves garlic, for the salsa; 1/2 onions, for the salsa; 2 leaves bay, for the salsa; 1/2 tablespoons thyme, for the salsa; 2 tablespoons olive oil; 1 cup onion, finely chopped; 1 tablespoon garlic, finely chopped; 1/4 cups parsley, finely chopped; 1 cup tomato, finely chopped; 300 grams white fish, cooked and shredded; pinches salt; pepper; 1 teaspoon oregano; 1/2 cups epazote, finely chopped; 1/4 cups green olives; 500 grams masa dough, seasoned with salt and kneaded; 1/2 cups vegetable oil, for frying the quesadillas; 1 cup tomato, cut into thin strips, for garnish; 1 cup cabbage, finely chopped, for garnish; 1 cup panela cheese, grated, for garnish

Preparation

50 mins

20 mins

Low

For the salsa: Blend the tomato puree, annatto, onion, garlic, bay leaves, and thyme. Set aside. Heat the olive oil in a saucepan over medium heat and cook the onion until transparent, then add the garlic until lightly browned, then add the parsley, tomato, fish, salt, and pepper. Continue cooking for 10 more minutes, then add the salsa, oregano, epazote, and olives. Let cook for another 15 minutes or until the fish is cooked, adjust seasoning. Remove from heat and let cool.