Chaac-Mool‘s Corn Tortillas – Nothing beats a freshly made tortilla. Sold by the dozen, they’re so good they can be eaten plain as snacks, as quesadillas with some Broncha from Achadinha Cheese Company, ”
Photo by Jorge Onitveros from the book Celebraciones Mexicanas: History, Traditions and Recipes
And to make your handmade tortillas extra special, learn how to insert edible flowers with the recipe in my new book, Celebraciones Mexicanas: History, Traditions and Recipes, available for pre-ordering now on Amazon. Barnes & Noble.
Did you know: The secret ingredient for Quesadillas Suisas is epazote, an herb found in Mexico and here, at Mexican grocers like Chico’s on 24th Street near Harrison. Just a few springs with Queso Oxaca (which is very similar to mozzeralla) and you won’t even want to add other ingredients! Use your comal to heat your corn or flour tortilla, making sure the comal is really hot. Flip the tortilla as soon as it begins to puff up, and add the cheese, leave open for a few minutes as the cheese begins to melt, then add the epazote, remove quickly from the comal and fold over. Serve immediately, with or without salsa. To make sure your quesadilla is a real taste delight, use handmade tortillas, available at Mission Community Market or make your own.
When you are done with your comal, clean thoroughly and return the wet, clean comal to a hot fire so it dries and won’t rust.