Margarita Carrillo Arronte’s – Potato & Chorizo Quesadilla’s
This is not your usual Mexican dish, with heavy Spanish Chorizo influence and flavourings together with the Adobe Chillies making it a spicy affair! It
It is a simple to prepare dish, and I often make in advance and heat up till warm, not hot, when ready to serve. Having dishes like this that can be prepared in advance is a real help when preparing a Mexican Sharing Feast style meal, allowing you time to socialise and not be tied to the stove when you could be socialising!!
This is a recipe from Margarits Carrillo’s impressive volume , Mexico – The Cookbook, reviewed elsewhere on this blog.
I have taken the liberty of changing this original recipe here, and using parboiled diced potatoes instead of the mash, as I prefer the texture of that in the finished dish. It is really a bit of a hybrid between this dish (on p63 of the book) and the Potato and Chorizo Gorditas (on p58) – use whichever you prefer, the taste is still incredible, and packs a punch.
Ingredients – Serves 6 According to book – Really as part of a feast though
2 x tbsps. Corn Oil – I use Sunflower if no Corn Oil
7oz / 200g Chorizo peeled and diced
1 x onion – finely chopped
3 x smoked chipotle chillies in adobe – these can be purchased from most good online Mexican stores, or there are recipes available to easily make your own that stores really well. I have used both, making own when have time, or using bought for convenience.
1 ½ cups / 300g mashed potatoes – As detailed above I use 2 large potatoes, diced and parboiled as a preference
Salt – to taste
Corn Tortillas to serve (12 is suggested) , plus salsa of your choice
You will also need a medium saucepan – though I prefer to make in a large frying pan.
Similar to the Crab Quesadilla’s also on this blog, if you wish the mixture can be encased in a tortilla and deep fried until golden brown as an alternative serving
Method – this is way I make it, not necessarily the same steps as the recipe in the book!
Heat the oil in the pan and then add the chorizo, cooking over a medium heat for 5 mins, occasionally stirring to prevent it sticking , before adding the onion and continuing cooking for a further 5 mins – I have in the past cooked the onions first by mistake to no great detriment as long as you gently cook them and ensure the chorizo is cooked through all is good!
Add the chopped and combine well
Then add the potatoes, and a good seasoning of salt, stir and combine everything well.(If using the parboiled potatoes cook a little longer until they are cooked to your liking and not too hard, you are after a bit of bite but not hard potatoes)
Remove from the heat and allow to cool to room temperature, heating up to a warm (not hot) temperature before serving.
Serve by spooning into warmed tortilla and fold in half with your accompaniments. I normally serve like this, but can also be prepared and then deep fried (180 °C / 350 °F)until golden brown.
The Finished Dish
Picture of finished dish served as part of a sharing meal.
