Quesadillas are the perfect blend of Old and New Mexican cuisine. With the help of Professor Ken Albala, we create 19th century Quesadillas Cernidas and look at the history of Aztec corn tortillas.

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LINKS TO INGREDIENTS & EQUIPMENT**
Canon EOS M50 Camera: https://amzn.to/3amjvwu
Canon EF 50mm Lens: https://amzn.to/3iCrkB8
Tequesquite: https://amzn.to/32OGnl6
Masa Harina: https://amzn.to/2EROnK2
Tortilla Press: https://amzn.to/3gRovek

LINKS TO SOURCES**
Cocinero Mejicano: https://bit.ly/3bmV0jt
The History of Mexico by Captivating History: https://amzn.to/2F4vkM7
Second Letter of Cortez: https://bit.ly/3bksxdQ
Mexicolore: https://www.mexicolore.co.uk/aztecs/home/

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QUESADILLAS CERNIDAS
ORIGINAL 1831 RECIPE (From Cocinero Mejicano)
Put your corn to cook with water, being washed and let it dry. Grind it and sift. Mix with the dough a little melted lard, salt, and little of the settled tequesquite so the dough is workable. Sprinkle with flour and form into a wheel, well flattened in the way you like, and put in the middle a little aged cheese, or fresh, according to the preference of each one. Fold over the edges so they stick. At this point put them into very hot lard, bathing continuously each so they puff up. Take them out and drain them and eat them fresh.

MODERN RECIPE
INGREDIENTS
- 1 1/2 Cups (180g) Masa Harina
- 1 Cup (250ml) Warm Water
- 1 teaspoon Salt
- 2 tablespoons of lard plus more for frying (or any oil of your choice)
- 2 tablespoons Tequesquite water (Using a tablespoon of tequesquite and 4oz boiling water)
- 4oz (115g) cheese

METHOD
1. Mix the salt, masa harina, and water together to form a dough. Add in the 2 tablespoons of lard (or oil) and tequesquite water making sure to not get any large pieces of rock.
2. Shape the dough into balls about the size of a golf ball and press into tortillas either by hand, with a rolling pin, or with a tortilla press.
3. Place a sprinkling of cheese in the center of the tortilla then fold over and press down to seal in the cheese, forming a quesadilla.
4. Heat lard or oil in a pan about a half inch deep over medium high heat. Place the quesadilla into hot lard or oil. After about 1 minute, flip the quesadilla over to cook the other size. Once the quesadilla has browned and puffed up a bit, remove from the oil and set on a paper towel to drain. Then eat.

PHOTO CREDITS (Creative Commons Licenses)
Quetzelcoatl: https://bit.ly/3bmZjeo
Tortillas on a Comal: https://bit.ly/2QOxC4A
Girl with Pellagra: https://bit.ly/3bglNOh
Aztec Calendar: https://bit.ly/31OCKw3
Ant with Corn: https://bit.ly/3lEJwwj
Sierra Madres: https://bit.ly/32LN9rD

#tastinghistory #quesadillas #aztecs