Authentic home cooking from Mexico, with US measurements. 
Fried Quesadillas or Empanadas (Taste of Mexico)
I first discovered fried empanadas, also known as fried quesadillas, thanks to my mother. Since I was very young, I remember her making them for breakfast, always served with fresh cheese and her homemade tomato salsa. She first taught me how to make the tortilla by hand from a ball of dough, how to add the filling, close it, and remove it without breaking it—which was the hardest part for me back then. Later, she showed me how to fry them without burning myself and how to get them golden and crispy. It’s a simple dish, but it has a great flavor and is very unique to Mexican cuisine.
Fried Quesadillas or Empanadas (Taste of Mexico)
I first discovered fried empanadas, also known as fried quesadillas, thanks to my mother. Since I was very young, I remember her making them for breakfast, always served with fresh cheese and her homemade tomato salsa. She first taught me how to make the tortilla by hand from a ball of dough, how to add the filling, close it, and remove it without breaking it—which was the hardest part for me back then. Later, she showed me how to fry them without burning myself and how to get them golden and crispy. It’s a simple dish, but it has a great flavor and is very unique to Mexican cuisine.
Open in Cookpad AppSteps
- 1
Wash and dice the carrots and potato into very small cubes, then mix them with the ground beef.
- 2
In a skillet with a little oil, cook the marinated ground beef along with the carrots and potato.
- 3
While the meat is cooking, start preparing the masa balls. Before this, knead the masa; I add a little milk to make it softer and easier to handle.
- 4
You can use a tortilla press or your hands to flatten the masa balls. Use two pieces of plastic—one under and one over the masa ball—to prevent sticking when flattening.
- 5
Once you have a flattened tortilla, add the filling (either the ground beef mixture or the cheese). Fold the tortilla in half and seal the edges.
- 6
Heat oil in a skillet and fry the empanadas. Once the oil is hot, add the first empanada.
- 7
When they are golden and crispy, remove them from the oil and place them on a paper towel to drain excess oil.
- 8
Chop and wash the lettuce to have it ready for serving.
- 9
Boil the tomatoes and chiles to make the salsa. Once boiled, blend them with a little onion and a garlic clove.
- 10
To serve, place 3 empanadas on a plate, top with lettuce, add crema to taste, sprinkle with fresh cheese, and finish with the salsa. Enjoy!
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