Queso Quesadilla Corundas
WHAT YOU NEED
- 1 plantain leaf
- 1 teaspoon vegetable oil
- 4 poblano peppers
- 1 pound tomatillos, husked
- 1 medium yellow onion, peeled, quartered
- 3 serrano chiles
- 4 large garlic cloves, peeled
- 3 cups water
- 1/2 bunch cilantro, plus more for serving
- 1/2 teaspoon ground black pepper (optional)
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups lard
- 4 cups masa harina (corn flour)
- 2 1/2 cups Cacique® Queso Quesadilla shredded cheese (about 1 1/2 packages)
- Cacique® Crema Mexicana to serve
HOW TO MAKE IT
- Begin by soaking your plantain leaf for an hour or until pliable. Use boiling hot water for quicker results.
- Rub the poblano peppers with the vegetable oil. Char them all over until the skin is blistered and black. Put them in a plastic bag. Allow them to steam until cool enough to handle, about 10 minutes. To clean them, run them under cold water until clean. Cut into thin strips and reserve.
- Make the salsa: In a medium pot combine the tomatillos, onion, serranos, garlic and water. Allow to boil over medium high heat until the onions have softened, about 8-10 minutes. Carefully spoon the ingredients into a blender. Add the cilantro and season with salt and pepper and puree. Reserve the water for your masa.
- Make the masa: In a large bowl combine the baking powder, salt, lard and masa harina. Use your hands to thoroughly combine the ingredients. Slowly add the cooled reserved water from boiling the tomatillos. For this recipe you’ll use about 2 cups, but add it as needed. The masa should be smooth and be able to hold its shape. Divide the masa into 12 equal parts and roll into balls. (Dip your hands into the reserved water if they seem too dry.)
- Assemble the corundas: Flatten the masa balls in your hand. Place about 3 tablespoons of Cacique® Queso Quesadilla shredded cheese and strips of poblanos in the center. Pull the edges toward the center to cover and roll gently into a ball again. Repeat with 11 masa balls.
- Cut the softened plantain leaf in long thin strips big enough to hold your masa balls. Place the masa ball on one end. Corundas are triangular, so fold the end accordingly. Your dough should be pretty sturdy, so feel free to manipulate the masa into a triangular shape by pressing and gently squeezing. (It’s like folding those paper footballs for table-football.)
- Stack the wrapped corundas over a steamer basket in a medium-large pot. Fill with just enough water to come up to the steamer basket. Cover and steam until cooked through, about 90 minutes. Allow to set covered for about 10 minutes until set. Serve warm with tomatillo sauce and Cacique® Crema Mexicana.
