Craving a taste of authentic Mexican street food? Look no further than infladitas and quesadillas – two incredibly simple yet satisfying snacks that pack a flavorful punch. These crispy delights offer a delightful contrast of textures; the airy, puffed infladitas provide a satisfying crunch, while the cheesy quesadillas offer a warm, gooey interior. Whether you're a seasoned cook or a culinary novice, these recipes are easily adaptable to your spice preferences and dietary needs. From choosing the perfect tortillas to mastering the art of the perfect crisp, we'll guide you through each step.
This article will walk you through each stage of preparing both infladitas and quesadillas, from gathering ingredients to achieving that perfect golden-brown finish. We'll explore variations using different cheeses, fillings, and toppings to customize your snack experience. Prepare to be amazed by how easily you can create these delicious Mexican treats at home, perfect for a quick weeknight meal or a fun weekend gathering with friends and family.
Tools Needed
- griddle
- blender
- saucepan
- frying pan
- tortilla press
- plastic wrap
- colander
- absorbent paper
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Doughs
- Mix corn flour, salt, and warm water gradually until you have a 300-gram dough. Cover and let rest.
- Add wheat flour, baking powder, egg, and butter/oil to the rested dough. Knead until smooth.
- Use store-bought corn dough or make it with nixtamalized corn flour, salt, and water. Let rest for at least an hour.
- Add rice flour (or wheat flour) and salt to the rested dough. Knead until soft and flexible.
Step 2. Create the Fillings
- Grill tomatoes, garlic, onion, and serrano peppers. Blend them with salt.
- Sauté onion, garlic, and serrano pepper. Add beans and chorizo/longaniza, crushing the beans.
- Boil potato until soft. Sauté onion and jalapeños until softened. Add potato, season, and combine.
Step 3. Assemble and Fry the Snacks
- Portion dough (50g), flatten between plastic wraps to 8cm circles. Fry until golden brown.
- Portion dough (50g), flatten, fill with potato mixture and cheese, seal tightly. Fry until golden brown.
Step 4. Serve your Authentic Mexican Snacks
- Serve warm with beans, chorizo, sauce, lettuce, cheese, avocado, and radish.
- Serve warm with your favorite sauce (e.g., green tomato and Morita chili sauce) and cream.
Read more: Crispy Fish Tacos Recipe: Easy Fried Tilapia Tacos
Tips
- For extra soft infladitas, add an egg to the dough.
- Use rice flour in the quesadilla dough for a crispy exterior and soft interior.
- Keep quesadillas covered with plastic while making others to prevent drying.
Nutrition
- N/A
FAQs
1. What's the difference between infladitas and quesadillas?
Infladitas are small, puffed corn tortillas, often shallow-fried until crispy. Quesadillas are folded tortillas filled with cheese (and often other ingredients) and cooked until the cheese melts and the tortilla is warm and slightly crispy.
2. Can I use flour tortillas instead of corn tortillas?
While traditionally made with corn tortillas, you can use flour tortillas for both infladitas and quesadillas. Keep in mind that flour tortillas will have a softer texture than corn tortillas.
So there you have it – two incredibly delicious and surprisingly simple Mexican snacks mastered! From now on, you can enjoy the satisfying crunch of infladitas and the melty goodness of quesadillas whenever the craving strikes. Experiment with different fillings and toppings to create your own unique variations and share the joy of authentic Mexican flavor with friends and family.