My Suegra taught me to make this quesadilla Mexicana by hand using fresh masa and “queso para quesadillas,” a delicate, gooey and stringy cheese. These Quesadillas de Masa are served at small loncheras and birrierias around Mexico and taste like the comfort of home.
Quesadilla Mexicana Made by Hand with Fresh Masa
There’s nothing like a homemade quesadilla de masa made from scratch. Making your own masa (corn dough) and crafting tortillas by hand is an experience that brings the flavors and culture of Mexico straight to your kitchen. So, whether you’re cooking for your family or just craving a snack, here’s how to make traditional quesadillas Mexicanas from start to finish.
What Are Quesadillas Mexicanas?
Before diving into the recipe, let me explain what makes a quesadilla Mexicana special. In its simplest form, a quesadilla is a tortilla filled with cheese, folded, and then cooked until golden and melty. However, when you make quesadillas Mexicanas, you’re not just using any tortillas. The base is freshly made masa, a dough crafted from ground corn that has been nixtamalized, giving it that authentic, soft, yet slightly chewy texture. The result is a soft quesadilla full of flavor, far surpassing anything you’d get from a store-bought tortilla.
Ingredients for Quesadillas de Masa:
For the Tortillas (Fresh Masa)
- 1 1/2 cups masa harina (corn flour)
- 1 1/4 cups warm water
For the Quesadillas
- 2 cups shredded cheese (queso para Quesadillas, queso Oaxaca, quesillo, or any melty cheese of your choice)
- Fresh salsa or guacamole for serving (Try this Salsa de Molcajete)
Equipment
- Tortilla Press (Cast Iron or Wood)
Step-by-Step Guide to Making Quesadillas Mexicanas
Step 1: Making the Fresh Masa (Tortilla Dough)
The heart of any good quesadilla de masa lies in the masa. Start by placing the masa harina in a large mixing bowl. Slowly add the warm water while stirring with your hands. Keep mixing until the dough comes together, and knead it for about 2 minutes until it’s smooth and soft. You should be able to form a ball without it cracking or sticking to your hands. If it’s too dry, add a tiny bit more water; if it’s too sticky, keep kneading it until the warmth of your hands brings it to the right consistency.
Shape the dough into a ball and cover the bowl with a towel. Let it rest for 10 minutes while you prepare the cheese, grating it if needed.
After 10 minutes, knead the dough again for one minute. If it feels as though it has dried out slightly, wet your hands with warm water and knead it so that it is very soft and moist without being sticky.
Step 2: Shaping the Quesadillas de Masa
Next, it’s time to form the quesadillas! Heat a griddle, comal or cast iron skillet on medium heat. Prepare your tortilla press by placing a small sheet of plastic covering both the bottom and top of the press. This will allow you to easily peel the tortillas away and place them on the griddle.
Form a ball of masa slightly smaller than a golf ball, about one inch in diameter and place it between the two sheets of plastic on the press. Then close the tortilla press and push the lever firmly- you want the tortilla to be as thin as possible.
Open the press and slowly peel back the top piece of plastic from the tortilla. Place 1-2 tablespoons of grated or sliced cheese on one half of the tortilla. Keeping the plastic on the bottom of the tortilla, fold it in half. Press along the edges to seal the quesadilla. Peel back one side of the plastic then place the quesadilla, masa side down, on your left hand and peel back the plastic on the other side. Slowly lay the quesadilla onto the pan.
Step 3: Cooking the Quesadilla
Cook for about 2-3 minutes on the first side, or until the edges become dry and begin to lift from the pan. Flip the tortilla and cook for another 2 minutes on the other side. You want them to be lightly browned but not crispy. Also check to make sure all areas of masa are cooked, the tortilla should be dry and not look doughy.
Step 6: Serve and Enjoy!
Once your quesadilla mexicana is golden brown and melty, remove it from the comal and serve it hot. Serve with your favorite salsa, guacamole, or even a side of sour cream!
Tips for Perfect Quesadillas Mexicanas:
- Fresh masa is key! If you can find fresh masa at your local Mexican market, go for it! Otherwise buy the freshest masa harina you can find (check the expiration date and don’t let it sit in your pantry for months)! Fresh masa gives your tortillas a softer, more authentic texture.
- Don’t overstuff the quesadillas. Keep the filling simple and balanced so the tortilla cooks evenly and the cheese doesn’t burst out.
- Play with fillings! While cheese is traditional, you can get creative with your fillings. Try adding sautéed veggies, cooked meats, or even beans for a heartier option. Chorizo makes a great addition!
Why You’ll Love These Quesadillas de Masa:
Not only are quesadillas Mexicanas delicious, but they’re also a great way to bring a taste of Mexico into your home. The process of making the tortillas from scratch is fun, and the end result is worth the effort. If you have kids, they will love making and eating them! There’s nothing like biting into a warm, crispy quesadilla with melty cheese and a hint of smokiness from the comal. Plus, you can easily customize the fillings to suit your tastes!
Quesadillas Mexicanas
Equipment
- 1 tortilla press
Ingredients
- 1 1/2 cup masa harina
- 1 1/4 cup warm water
- 8 ounces cheese (queso para Quesadillas, queso Oaxaca, or other melty cheese)
Instructions
- Start by placing the masa harina in a large mixing bowl. Slowly add the warm water while stirring with your hands. Keep mixing until the dough comes together, and knead it for about 2 minutes until it’s smooth and soft. You should be able to form a ball without it cracking or sticking to your hands. If it’s too dry, add a tiny bit more water; if it’s too sticky, keep kneading it until the warmth of your hands brings it to the right consistency.
- Shape the dough into a ball and cover the bowl with a towel. Let it rest for 10 minutes while you prepare the cheese, grating or slicing it if needed. After 10 minutes, knead the dough again for one minute. If it feels as though it has dried out slightly, wet your hands with warm water and knead it so that it is very soft and moist without being sticky.
- Heat a griddle, comal or cast iron skillet on medium heat. Prepare your tortilla press by placing a small sheet of plastic covering both the bottom and top of the press. This will allow you to easily peel the tortillas away and place them on the griddle.
- Form a ball of masa slightly smaller than a golf ball, about one inch in diameter and place it between the two sheets of plastic on the press. Then close the tortilla press and push the lever firmly- you want the tortilla to be as thin as possible. Open the press and slowly peel back the top piece of plastic from the tortilla. Place 1-2 tablespoons of grated or sliced cheese on one half of the tortilla. Keeping the plastic on the bottom of the tortilla, fold it in half. Press along the edges to seal the quesadilla. Peel back one side of the plastic then place the quesadilla, masa side down, on your left hand and peel back the plastic on the other side. Slowly lay the quesadilla onto the pan.
- Cook for about 2-3 minutes on the first side, or until the edges become dry and begin to lift from the pan. Flip the tortilla and cook for another 2 minutes on the other side. You want them to be lightly browned but not crispy. Check to make sure all areas of masa are cooked, the tortilla should look dry and not doughy.
- Once your quesadilla Mexicana is golden brown and melty, remove it from the comal and serve it hot. Serve with your favorite salsa, guacamole, or sour cream!
Try These Recipes with your Quesadillas de Masa:
Want to make your own quesadillas Mexicanas? Grab the ingredients and give this recipe a try. Trust me, once you taste fresh masa tortillas with gooey cheese, you’ll never want to eat store-bought tortillas again! Let me know how it goes in the comments- I’d love to hear from you.
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