I'd wanted to try my hand at making tortillas for a long time. For advice on how to make this genuine Mexican dish I went to Margaret Flores, my colleague, who spent years living in
“All sorts of variations on the tortilla appear in recipe books but most of them are local inventions and are not how they are eaten in
“Flour tortillas are a staple in
Her advice is to buy the Woolworths Home brand flour tortillas. Each packet contains 15 tortillas and they are the cheapest and best.
“Chilies are usually used in a sauce. But Mexican food does not have to be hot. There are many different kinds of chilies. It’s not how hot they are but their different flavours which interests Mexican cooks. A dish may have eight different kinds of chilies to give the desired complexity of flavours.
Some sauces in
For a really quick snack her suggestion is to follow three easy steps to create a quesadilla.
Fill: Put grated cheese on half of each tortilla. (For a variation you can also add ham.)Then fold it over.
Eat with a Sauce: Here are two easy uncooked recipes.
- Mix together some chopped tomatoes, a little chopped onion, a green chili, some chopped coriander and lemon juice.
- Mash an avocado. Add a squeeze of lemon and lime juice, a little chopped onion, chopped tomatoes and coriander. Add salt to taste.
Fry some chopped bacon and onion.
Mash in a tin of borlotti beans.
Mix the bacon and onion into this. This is a simplified way of making refried beans. Spread some of this mixture onto the tortilla.
Add a slice of ham, some grated cheese and a little chilli.
Place a second tortilla on top.
Lift the sincronizada into a warmed heavybottomed fry pan ( not too hot or it will burn) There is no need to add oil. When heated on one side flip it over and warm the other.