Blue Corn Quesadillas with Potato, Chorizo and Hibiscus
Blue Corn Quesadillas with Potato, Chorizo and Hibiscus is an incredible flavor combination for your next lunch
We make quesadillas two to three times a week. I’m not sure why I don’t share with you my quesadilla creations more often. I will be making that my 2021 resolution.
For my first quesadilla recipe this year, I’m sharing one of my favorite flavor combinations of potato with chorizo and hibiscus blooms. I’ll even go a step further and include the recipe for blue corn masa tortillas, because they are incredible together.
Related recipe: Chile Relleno Quesadilla
The spicy chorizo (or soy chorizo) is always perfect with potatoes, but when you add flor de jamaica (hibiscus flowers) to the mix, the flavor changes with a bit of tang and the spiciness of the chorizo is intensified. Melt a rich cheese all over that and you have the perfect combination of flavor.
The hibiscus blooms can be used to make agua de jamaica, hibiscus agua fresca. Once the blooms are seeped, don’t discard. You can make a delicious meal with them.
If blue corn flour is not available, you can certainly use regular corn flour. Or save some time and use ready made corn or flour tortillas. No problem.
Blue Corn Quesadillas with Potato, Chorizo and Hibiscus
Description
Blue Corn Quesadillas with Potato Chorizo and Hibiscus. Gooey cheese and spicy chorizo with potatoes and hibiscus fried in blue corn masa.
Ingredients
4 cups corn flour
2 ½ cups warm water
2 large Russet potatoes, peeled
vegetable oil, divided
5 ounces chorizo or soy chorizo
2 cups hydrated hibiscus
3 cups Chihuahua cheese, or your favorite melting cheese, shredded
Shredded lettuce
Mexican cream or sour cream
Cotija cheese, crumbled
Instructions
Place corn flour in a large bowl. Add water, ½ cup at a time, mixing with hands until mixture is no longer sticky. Cover and set aside to hydrate for 60 minutes.
While masa hydrates, place potatoes in a large saucepan. Add enough water to cover and boil for 20 minutes. Drain, set aside to cool. Chop in ½-inch pieces.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add soy chorizo and stir, breaking up into small pieces. Add hibiscus and stir; cook for 10 minutes. Add potatoes, season with garlic salt and pepper, reduce heat to medium and cook for 10 minutes. Remove from heat and set aside.
Form 20 golf ball-size masa balls and place back in bowl. Keep covered to prevent masa from drying out.
Preheat 2 cups oil in a large frying pan over medium heat.
While oil heats up, begin assembling quesadillas.
Using a tortilla press lined with a plastic sheet, press each ball into a 4-inch tortilla. Place 2 tablespoons of potato filling and a 1-2 tablespoons cheese. Fold over, using the plastic sheet. Seal quesadilla pressing with fingers over plastic sheet. Carefully place on hot oil and fry for 1 minute on each side. Remove from oil and place on a paper towel lined plate to absorb excess oil. Repeat with remaining masa, filling and cheese.
Slice quesadillas open if adding salsa. Serve topped with shredded lettuce, cream and cotija cheese.
