2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Mexico is a country known for its unique cuisine, which is the result of the cultural diversity of Mexicans. One of the symbols of Mexican cuisine is considered to be the tortillas, so well known to us Europeans.
They resemble the Arabian doner and can be filled with a variety of fillings, but the moment they are prepared with melted cheese and fried sausage, they take the name cassadia or quesadilla.
If you want to add a little Mexican flavor to your menu, nothing prevents you from preparing your own cassadia, as in Bulgaria we have the necessary products for this purpose. Finding only unrefined wheat flour is more complicated, but in most large stores it is already available to buyers.
Even if you can't find it, you can replace it with corn flour, which is used to make traditional tortilla cakes almost everywhere in Mexico. Before you rush into making the tortilla dough, keep in mind that the amount of flour and water is very relative, no matter what recipe you follow.
The end result is important, which depends on the good kneading of the dough. It must be elastic enough and not roll out thickly so that the Mexican bread can be folded together with the filling after baking.
Here is the classic recipe for Mexican cassadia:
Necessary products: 500 g of unrefined wheat flour, 1 1/2 teaspoons of salt, 3 tablespoons of butter, 130 ml of water, 10 slices of cheese about 2 cm wide, 3 tablespoons of oil, 150 g of sausage, 1 / 2 red onions, 5 eggs
Method of preparation: In a bowl, mix the flour, softened butter and 1 tsp salt. From this mixture mix the dough, which should not look like rubber. In case you find it too greasy, you can add more water and flour. Leave to stand for 30 minutes, covered with wrapping foil, after which it is made into 20 small balls the size of a walnut.
Each ball is placed between two sheets of greased baking paper and rolled out until it reaches a diameter of 8 cm and a thickness of about 2 mm. All cakes are placed on a hot Teflon pan and baked on both sides briefly.
Half of the loaves are filled with 1 slice of cheese and folded in half. Separately, heat the oil in a pan and fry the finely chopped sausage and onion in it, and finally the previously beaten eggs with 1/2 teaspoon of salt.
Once the mixture begins to harden, fill the remaining loaves with it. All casadas prepared in this way - both those with the local filling and those with the cheese, are placed in a preheated ribbed pan to be baked on both sides and are ready to serve.
Try Cassadia with spinach, Cassadia with chicken, Cassadia with cheese.
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