Mexican Quesadillas (Part 2)

The first time I came to visit my future family in Mexico, I was introduced to the simple deliciousness of a homemade cheese quesadilla.  I never knew something so easy to put together could turn out so amazing.  I would happily eat them for breakfast, a snack, or a light dinner.

When I went back to the US to finish my Master's, I would be intensely jealous of Ismael, when I saw him on Skype with a plateful of these quesadillas.  So please, don't cause relationship problems, make sure to prepare plenty for everyone.

This was actually the first recipe my mother-in-law taught me.  After that lesson, she sent me home with a pound of oaxacan cheese and told me to make them for Ismael.

There is one rather special ingredient that you will need to make these quesadillas.  It is a herb called Epazote, which has a peppery lemon taste that merges well with the cheese.  It takes these quesadillas from ordinary to simple culinary greatness. I have had good luck finding it in Mexican markets in the US, as it is rather important to Mexican cuisine, so I am hopeful you will be able to buy it without too much trouble.  If you want to read more about it, I found this article to be quite helpful.

The needed ingredients:
- Epazote
- Oaxacan or Chihuahuan Cheese (in a pinch, Mozzarella or Monterey Jack would work)
- Corn tortillas
- Salsa of your choice (Here I have My Everyday Salsa Verde)

Preheat your comal or large skillet.  Place 1 corn tortilla on the comal and top with 1 large or 2 small epazote leaves and a generous amount of cheese.

Once the tortillas heat to the point where they are pliable, fold them over and cook, turning them over as needed, until the cheese is nicely melted and the tortilla is slightly crisp.

Move to a serving platter and add your favorite salsa.

Don't be fooled be the simplicity of this recipe.  These are amazing!  I think it would be worth your time to find the Mexican cheeses - they have a slight acidic tanginess which is missing in American-style cheeses. And as you will need to go to a Mexican market for the epazote and the corn tortillas, it is not really out of your way to pick up some nice cheese as well.

Happy quesadilla eating!
~ Kim

Licuados - The Mexican Milk Shake

I have to say that I am ridiculously excited about sharing this recipe.  Liquados are easy, cheap, versatile and amazing delicious - which explains why they are available on every street corner in Mexico City.  You really have no reason not to made one!

I personally like to refer to them as "Mexican Milk-shakes" because they are rich, creamy and their main ingredient is typically milk (although juice or horchata are sometimes used instead).  It as if a milk-shake became literal, rather than being the "ice-cream shake" that it is.

Licuados are principally made of your choice of fruit, milk, and sugar to taste.  Almost any type of fruit will work: mango, guava, banana, papaya, cantaloupe, strawberry, etc, but banana is my current favorite.  I think that is because it goes so well with the two secret ingredients: vanilla and cinnamon.  These will take your drink from ho-hum to addictive.

First you, of course, need to gather your ingredients along with a trusty blender.

For 1 pint you will need:
- About 1 cup (not packed) of your choice of fresh fruit (mango, peach, apricot, banana, strawberry, mango, papaya, etc.)
- Milk (about 1.5 cups)
- Sugar (1-3 TB to taste)
- A few drops of vanila (no more than 1/4 tsp)
- A good shake of cinnamon

From watching people make licuados, I have noticed they fill the fruit to about half the total volume of licuado that they want.  For instance, if they want a 0.5 liter of licuado, they fill fruit (including some air pockets) to the 0.25 liter point on their blender.

Add milk to the total volume desired (0.5 liter), 1-3 TB of sugar, a healthy shake of cinnamon, and a splash of vanilla.  Blend 45 to 60 seconds until you have a nice, frothy mixture.  The froth is really important!  Taste and add more sugar, cinnamon, and vanilla as desired - until the flavor is amazing.  (You can also blend in a few ice cubes, if you like.)

Pour into a chilled glass and enjoy!
Kim