- 200g small all-purpose potatoes
- 2 teaspoons table salt
- vegetable oil for cooking
- ½ white onion, diced
- 1 large garlic clove, minced
- 5 fresh jalapeno, serrano or cayenne chillies, chopped
- 10 freshly made 11 cm corn tortillas, warmed (recipe below or use store-bought corn tortillas)
- Shredded iceberg lettuce
- Salsa verde (recipe below)
- Guacamole (recipe below)
- Cotija or fresco cheese, crumbled
- Coriander leaves
Potato Quesadillas/ Papadillas Method
- Place the whole potatoes in a saucepan and cover with cold water. Bring to the boil over medium–high heat, then reduce the heat and simmer for 10 minutes or until the potatoes are cooked through.
- Drain the potatoes and transfer to a large bowl, then mash them with the salt. You can peel them if you like, but I don’t bother.
- Heat 1 tablespoon of vegetable oil in a large frying pan over medium–high heat. Add the onion, garlic and chilli and cook, stirring frequently, for 5 minutes or until softened.
- Add the onion mixture to the mashed potato and gently combine.
- Make a papadilla by adding 50 g of the potato mixture to the base of a warm tortilla and folding it in half. Use a tooth pick to secure the quesadilla if it keeps opening up.
- Heat 1 cm of oil in a frying pan over medium–high heat and add the papadilla. Cook for 1–2 minutes or until the base is crisp, then gently flip and cook the other side until crisp.
- Drain the papadilla on a plate lined with paper towel and repeat with the remaining ingredients to make 10 papadillas.
- Serve the papadillas with shredded lettuce, salsa verde, guacamole, crumbled cheese and a few coriander leaves and don’t forget to remove the tooth picks!
- Combine the masa, warm water, salt and oil in a bowl until you have a soft and non-sticky dough.
- Lightly spray a comal or heavy-based frying pan with oil spray and place over medium–high heat.
- Place a square of plastic wrap over the bottom half of a tortilla press. To make 16 cm tortillas, roll 50 g of the dough into a ball and place it in the middle of the tortilla press. Cover with another square of plastic wrap (this stops the dough sticking to the press), then close the tortilla press and gently press to flatten the dough into a 3 mm thick tortilla. If you are making 11 cm tortillas, reduce the quantity of dough to 35 g for each tortilla.
- Open the tortilla press, remove the top layer of plastic wrap and flip the tortilla onto your hand.
- Remove the bottom layer of plastic wrap and place the tortilla in the pan. Cook for about 2 minutes, then flip over and cook for another 2 minutes.
- Transfer the tortilla to a tortilla warmer or folded tea towel and repeat with the remaining dough, using more oil spray as needed.
Salsa Verde/ Green Salsa – Makes about 250 ml (1 cup)
Salsas are one of the most important accompaniments in Mexican cuisine, and salsa verde is probably the most popular, with its the tangy flavour of green tomatillos mixed with fresh chilli. It’s also my favourite salsa. Fresh tomatillos are one of the ingredients Mexican expats miss most, but tinned tomatillos are readily available and are nearly as good. You will find them at Latin American supermarkets or online.
- 300 g fresh or tinned tomatillos
- 10 green chillies, such as jalapeno, serrano or long, roughly chopped
- ½ white onion, roughly chopped
- ½ garlic clove, finely chopped
- 1 teaspoon table salt
- 100 g coriander leaves, finely chopped
Salsa Verde/ Green Salsa Method
- If you are lucky enough to find fresh tomatillos, remove the husks and thoroughly wash the fruit. If using tinned tomatillos, drain and rinse them. Roughly chop the tomatillos.
- Heat a comal or heavy-based frying pan over medium–high heat. Add the tomatillos, chillli and onion and cook, stirring frequently, until charred on all sides.
- Place the charred tomatillos, onion and chilli in a mortar or blender and add the garlic, salt and 250 ml (1 cup) water. Pound with a pestle or blend the ingredients to a chunky salsa. Stir through the coriander and transfer to a serving bowl.
GUACAMOLE – Makes 500 g
When I was a child, I remember my dad loved to eat guacamole and chicharron rolled up in a taco. Now, of course, guacamole is everywhere, most commonly eaten as a dip with tortilla chips. It’s actually extremely easy to make; it just depends on the avocados you use. In Mexico, we are lucky enough to have a huge variety of avocados at our disposal, but outside of the country there is less choice. I recommend using hass or fuerte avocados, as they are large, creamy and easy to peel.
- 5 ripe avocados (the bigger the better)
- 15 g table salt
- 3 green chillies, such as jalapeno, serrano or cayenne, finely chopped
- 100 g coriander leaves, finely chopped
- 3 limes, juiced
- 1 tablespoon extra virgin olive oil
- Gently mash the avocado in a bowl and stir through the remaining ingredients. Your guacamole is ready!
Guacamole is best eaten on the day it is made, as the avocado will start to discolour once peeled, but if you do have leftovers it will keep in an airtight container in the fridge for 1–2 days.
Recipes extracted from Comida Mexicana by Rosa Cienfuegos, published by Smith Street Books, RRP AU$ 45.00 / NZ$ 55.00
Photography © Alicia Taylor, Food Stylist © Deborah Kaloper