Fried Quesadillas, Mexico City-Style
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- Опубліковано 19 чер 2024
- Though to most everyone north of the Rio Grande/Rio Bravo, the word quesadilla immediately conjures thoughts of crispy flour tortillas with an oozy cheese filling, many in Mexico-especially around Mexico City-think quesadilla means corn tortilla dough folded over any number of fillings, sealed up tightly and slid into hot oil to brown and crisp.
While you can find these quesadillas fritas at corner stalls throughout central Mexico, when I lived in Mexico City (and to this day, when I return), the small prepared foods market in Coyocan is a must-stop. Sidle up to one of the stalls, choose the corn mushroom called huitlacoche or shredded chicken tinga or green chile-potato or just cheese, watch them press out the corn masa and fill it, then wait in anticipation while the hot oil transforms your turnover into pure, crunchy satisfaction.
Here's the recipe!👇
www.rickbayless.com/recipe/go...
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00:00 Rick's Intro to Quesadillas Fritas
01:08 Building the Dough
05:03 Diving the Dough
06:03 Shaping the Quesadillas
10:33 Rick's Tips
11:21 Getting Ready for Frying
12:12 Frying the Quesadillas Fritas
13:56 Plating
With all due respect, Chef Bayless, I thought your thumbnail was the maw of a beast with corn tortilla teeth.
I have definitely cracked!
Thumbnail makes it look like Tynasaurus teeth
This guy knows more about authentic mexican cooking than most mexicans i know, love that! Have learned a lot thru this videos even if i have grown eating and cooking the same dishes
I don’t think so,,unfortunately for you this is gringo food even if you call it Mexican !!
@@guardiancosmico9086 nah, this guy knows his stuff, you don't have to be a mexican to cook the good stuff, just to do it properly
@@guardiancosmico9086lol according to what? Did you not even listen to the information in the video about which part of Mexico it comes from and how they make it? This guy spent years in Mexico learning all of this.
@@guardiancosmico9086 Every serious chef I know in Mexico considers Chef Bayless one of the world’s greatest experts in the rich gastronomic history of Mexico’s various regions. It is very common to find non-native people who fall in love with a culture to become very respectful and thoughtful about that culture. Chef Bayless is a perfect example of that. So many fine Mexican chefs deviate from traditional methods and ingredients (to be trendy or just to be different), but Rick is the ultimate aficionado of this great national treasure of Mexico.
Para nada. Bayless es un cheff aficionada a la comida mexicana. Pero la hace a su manera. No la hace auténtica. Vivió muchos años en México y se llevó algunos conocimientos y nombres de ingredientes tradicionales. Por ejemplo, le dice "kabic" al recado rojo de Yucatán, lo que no es muy exacto. Pero tiene su mérito hacer un video de 15 minutos para explicar como hacer empanadas de queso.
Whenever we visit Frontera Grill it’s such a treat! The wonderful Marilu and Alejandro recommended these quesadillas to us last weekend and the avocado salsa that came with it was so delicious! We also usually get the cochinita pibil and the carne asada brava - so good! We met Chef Richard a few months ago and he shared his beautiful aprons that his mom makes for him with us. Top tier staff at this spot. They all make us feel so welcome and at home! ❤️
The thumbnail looks like a dinosaurs mouth 😂
I just came to see who else noticed it 😂
Oh man you are speaking my language. I've had these and a little different near the California border. The different version was called a "Quate". It was stuffed with a melting cheese and a spicy Machaca. Absolutely amazing.
We grew up eating these , yummy 😋
Hi Rick, I really enjoy watching your videos and learning about Mexican cuisine ! It’s far more complex than just what we usually think of as just Tacos 🌮, Enchiladas, and Burritos🌯. You have a very easy way of educating us on the complexities of their cuisine & I look forward to learning more.
Blown away at the corniness
❤Love all your recipes. Muchismo gracias Chef!
Thank you! I love the legal paper clip to hold your wire for the thermometer
I love quesadillas.
Me gusta mucho ver como la gastronomia mexicana llega a otras partes del mundo, ¡¡Provecho!!
I grew up watching you on KCET in the 90s....LOL
Here in the frontera, across from Mexicali, we have the "special quesadilla" that is the same thing with a flour tortilla. They are much larger than the corn ones you have here, and can be very well approximated using quality raw tortillas. I have found that a mix of a good Mexican melting cheese like Mex Manchego or Oaxa cheese AND some queso fresco with some moisture make a great combo.
We're in San Diego and have a friend we're planning to go see in Yuma, do you have any places you suggest to try this special quesadilla? Is it in Calexico, or in El Centro? We went to see my grandma near Needles a few weeks ago and passed through Brawley, we were going to stop at Johnny's, but the line was pretty long and we didn't have much time.
@@L.Spencer I sure do. Been here 40 years and tried almost all of them. There are always two that I go back to. Sobe’s in El Centro and El Zarape in Imperial. Sobe makes the best pure Special Quesadillas around, but if you are a big fan of shrimp and don’t mind a higher price, El Zarape in Imperial has one that they stuff after it comes out the deep frier.
Both places have the best chips and salsa in my opinion, and for a little trivia, look up Camacho’s Place on the web - the now closed iconic out-of-the-way country restaurant that Sobe was a long time cook at. The menu is virtually the same, and all the quality came with it, but it was impossible to bring the ambiance from a multi generation owned restaurant more than 8 miles from the nearest gas station with a tin roof and set next to a canal across from a feed yard, complete with 1920s/30s commercial refrigerators and newspaper clippings that went back through the decades. One of the nearest things to the restaurant is the country school, McCabe, I went to my whole life, and that my mom taught all her 37 years at. Camacho’s was sometimes a treat for honor roll or some other serious reward - nostalgia level 10 for me 😊
@@L.Spencer definitely try out Sobe’s in El Centro. If you love shrimp, you might try one from El Zarape in Imperial. Very expensive, but they stuff it with garlic shrimp after it’s cooked. Both places have the best chips and salsa.
@@L.Spencer and regarding Johnny’s, save your time and money. It is fueled mainly on nostalgia. I can’t stand their bland salsa and their carne asada is worthless.
Graciela’s and La Fonda are two in El Centro as well that make it but the rest of the food is hit or miss at times. As a kid there were more options but this was in the 80’s and 90’s before people left family restaurants and started going to big chain ones because we wanted to be more like San Diego.
Hola Rick, me encanta como cosinas la autentica comida mexicana! Adorables tus vídeos yo se cosinar toda esa gran variedad de platillos y los AMO, y se que tienes un gran sazon. Saludos cordiales.!
These look fantastic! I just ordered the bundle of masa from you. Looking forward to trying them 😋
This is a must try Rick. Thank you.
Masienda flour is so delish! Thx 4 recipe!
Yummy, it reminds me this. It’s like Malaysian curry puff ❤
my aunt makes these with leftover chile colorado, pico de gallo, and monterey jack. It's a perfect bite
Thank you chef
Your wonderful 💯💯💯🥰🥰😋
I love and enjoy watching you
Dang it Chef Bayless, I just bought a pastry board so I can start making my own shortcrust pastry now I need to buy a tortilla press so I can make my own tortillas! 🙂 Thank you for this video!
Interesting! This kinda reminds me of a fried tamale. Thanks Rick!
A food truck here in LA does them. Fillings included potatoes, huitlacoche, squash blossom and squash, chicarones, chicken, beef, picadillo, mushrooms, and a couple others. They were topped with lettuce, crema or mayo, and shaker cheese.
I just ordered a tortilla press to make these.😍
Thank you.
i knew there had to be a mexican fried cheese empanada variant!
I hope that one day Rick makes real chalupas, the little boats like masienda has on their channel. I discovered them in an old lost cookbook. More recently, I learned that in places, chalupas are basically just tostadas. Pati Jinich was visiting somewhere, and they had little boats they used to catch fish from this lake. They reminded me of how chalupas are shaped, so I wonder if that was the origin, whatever region she was visiting that season.
I should not have watched this show at 1AM. Now I am hungry!
I enjoyed that lesson about quesadillas. Now I get how to make the masa. Good tip 👍
Rick, do you know how to make chimichanga?
If you do some research you’ll find Special Quesadillas (Quesadillas Especiales)are exclusive to the Imperial Valley in Southern California next to Mexicali. Recently closed, to the dismay of many, the restaurant that initiated these wonderful quesadillas over 30 years ago. Made with uncooked flour tortillas, the recipe on UA-cam!
I want a tour of Rick's house!
Did anyone else see this thumbnail and think it was giant monster teeth at first, I couldnt unsee it after lol.
🤤🤤🤤
Mmm stuffed nachos 😂
Would this dough come out ok if it was paddled in a stand mixer?
Skip wins a debate Rick wins in cooking, both have landlines
Are these similar to Molotes?
what is the difference between the dried masa and the fresh masa?
I get the nixtamalizada masa harina/flour and I find it's about the same as I remember fresh masa being. On the other hand, regular masa harina does taste different, I'm not sure I can explain it though. If fresh masa isn't available to you, I would get one regular and one nixtamalizada flour, and see if you can taste the difference. It's not just a corn taste, it's the process they go through to process the corn, using lime (not the fruit, but the mineral).
Does any culture not have pierogies/potstickers/gyoza/quesadillas ?
Thanks Rick… skip needs you😢 also have a dermatologist check you out 5:30
Can the Quesadillas be Baked instead of Fried ???
no way this man is 70 years old...
Wait, thats legal?
I live in Mexico City and learned that the word quesadilla does not come from the word queso. It is an indigenous word meaning folded or doubled over. I was shocked the first time I ordered a quesadilla with chicken and it had no cheese. I quickly learned to ask for cheese.
Would the texture be too different if omitting the wheat flour if you’re gluten free?
I was going to suggest regular masa harina in place of the wheat flour (not in place of the masa harina nixtamalizada or fresh masa) but I just checked the recipe I probably used last summer, from Jauja's Cocina and she uses rice flour (harina de arroz), which I think is gluten free. ua-cam.com/video/zMxrG556jTY/v-deo.htmlsi=B5_BPYIu_PNbh0cX&t=214
Thank you!
provecho! :)@@Jl-620
We would suggest using a gluten-free flour mix (such as Bob's Redmill) to replace the wheat flour. We haven't tested with rice flour, but please let us know how it turns out if you do! - Allison, Rick's Test Kitchen Director
I'm surprised he didn't say "QUESADILLA" like the word "ARMADILLO"🤭
Who else thought they were teeth?
gj rb, invite me to dinner please? im in cocoa beach
The picture looked like teeth lips and gums
Anyone gonna tell this dude these are empanadas
I believe empanadas are made with wheat flour not corn meal, along with what is inside.
I was thinking they're called that, in Tamaulipas. 😁Made the same way, with corn.
They are known as empanadas on the coast and in the north and south of México but in the valley in México (México city, the state of México, ect) they are know as quesadillas fritas.
Hey, no views...
Noooo, never replace epazote with cilantro, no comparison
Dejen de copear nunca le ban a l'égard Al savor ..signalé con sus hamburguesas
Is a simple name in Central America is empanada 🥟 a mix of names when is a name that recipe already, you can't ask for a quesadilla frita in Mexico, quesadilla is just one quesadilla flour tortilla and cheese 🧀 that's it look like you're reinvent the wheel 🛞 empanada de queso period 😂
I’m pretty sure you can afford a haircut. I appreciate that you live modestly, but you’re a very wealthy man with $10 million in the bank.
His hair's fine, hijuela.
I thought the video was about rotten teeth from the thumbnail