Authentic Mexican Tacos
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RECIPES

CUITLACOCHE QUESADILLAS AND EMPANADAS

Main Course
Serves
4 people
Preparation Time
0 hr 15 mins
Cooking Time
0 hr 15 mins
Difficulty
Medium
Funnybones product codes are shown in brackets
Ingredients
  • 1 Tin of Cuitlacoche - Mexican corn truffle (4575)
  • 1 clove Crushed Garlic
  • 1 Medium Diced Onions
  • 1 small tin Sweetcorn
  • ¼ pt. / 145ml Chicken stock
  • Salt & pepper
  • 3 tabs Olive oil
  • Corn Oil for Frying
  • Tortilla wraps (LW10001)
  • 1kg mix Masa (Maseca dough)
  • 8oz / 227g Mex mix (6600)
Instructions

Sweat onion and crushed garlic in olive oil then add Cuitlacoche, sweet corn and chicken stock, and reduce down, until nearly all the liquid has gone.  (You can blend afterwards to make a thick chunky paste)

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For Quesadilla

In hot clean pan place tortilla, cook 1 side first for 10 seconds then flip, just to soften the tortilla.

Add cooked Cuitlacoche filling and grated cheese then fold tortilla in half, and seal shut.

Place back on pan, flipping each piece to ensure cheese is melted, being careful not to burn tortilla.

 

For Empanadas

With fresh Masa (dough) make a thick tortilla by placing a hand rolled ball of dough between 2 non sticky flat surfaces and squeeze.

Add Cuitlacoche filling and grated cheese into middle of tortilla.

Fold in half, and then press together the edges to seal in filling.

Carefully place made pasty into hot frying oil (best if corn oil is used)

Remove from fryer once the empanada turns brown and let cool on paper towel to absorb excess oil.

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