Fresh Masa Quesadillas with Oaxaca Cheese

What you need

• 180 g (1 1/2 cups) masa harina
• 1/4 tsp salt
• 240 ml (1 cup) warm water, plus more as needed
• 170 g (6 oz) Oaxaca cheese, pulled into thin strings
• 12 leaves epazote, optional
• 1 tsp neutral oil, for greasing
• salsa, for serving

Method

Restated from the original video

1. 1

   Stir the salt into the masa harina, then pour in the warm water.

2. 2

   Knead with wet hands until the dough is smooth and soft, like modelling clay, about 2 min. If the edges crack when you press a piece flat, work in more water a spoonful at a time.

3. 3

   Cover the dough with a damp towel and let it rest for 10 min.

4. 4

   Divide the dough into 12 balls and keep them covered.

5. 5

   Line a press with two pieces of plastic and flatten each ball into a round about 11 cm (4 1/2 in) across. Without a press, flatten the balls between the plastic with the base of a heavy pan.

6. 6

   Heat a comal or cast-iron pan over medium heat and wipe it with a thin film of oil.

7. 7

   Lay a little cheese and an epazote leaf, if using, on one half of each raw round. Fold it over and pinch the edges closed.

8. 8

   Cook 3-4 quesadillas at a time, turning once, until both sides are toasted in spots and the cheese has melted, about 3 min per side.

9. 9

   Serve hot with salsa.

Imported from goya.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.