Quesadillas from San Luis Potosi (quesadillas potosinas)

This authentic Mexican recipe from the state of San Luis Potosi, is based on the following ingredients: corn masa, green chiles, Oaxaca cheese and delicious and no less appreciated tomato salsa. In this recipe, instead of using ready made tortillas you will make your own dough with corn masa; no worries it is very easy to work with... the point in this is that you will incorporate the ancho chiles to it, thus giving it a special taste as well as a darker color, trademarks of this mexican recipe.

Recipe for Quesadillas Potosinas


* 1 lb. corn masa
* 6 Ancho Chiles
* 1 lb. Oaxaca Cheese
* 1 lb. of red Tomatoes, chopped into small cubes
* 3 cloves of garlic
* 1 bunch green onions
* 12 Green Chiles
* 1/4 cup lard or butter
* 3 Avocados


1) Soak the ancho chiles in hot water, then drain. Blend them together with about 1/3 of the masa, a bit of the water that the chilies soaked in, and a pinch of salt, using a blender. Put the blended chilies in a bowl and mix with the rest of the masa, adding more water and mixing until you get the desired consistency. Let this masa mixture sit for 20 minutes.

2) Cut the chilies in strips, discard the seeds. Melt one tablespoon lard or butter in a frying pan; fry the minced garlic, roast the tomatoes and the chiles. Then season with salt and simmer over the stove until the salsa reduces.

3) At this point let the salsa cool down and add the Oaxaca cheese. From the dough extract small balls with you will press into tortillas and place them on the comal (or griddle), cook slightly then fill and fold. Cook until the quesadillas are cooked.

Heat them up just before serving and enjoy the traditional taste of these quesadllas made as how they make them in the Mexican state of San Luis Potosi!