Though to most everyone north of the Rio Grande/Rio Bravo, the word quesadilla immediately conjures thoughts of crispy flour tortillas with an oozy cheese filling, many in Mexico–especially around Mexico City–think quesadilla means corn tortilla dough folded over any number of fillings, sealed up tightly and slid into hot oil to brown and crisp.

While you can find these quesadillas fritas at corner stalls throughout central Mexico, when I lived in Mexico City (and to this day, when I return), the small prepared foods market in Coyocan is a must-stop. Sidle up to one of the stalls, choose the corn mushroom called huitlacoche or shredded chicken tinga or green chile-potato or just cheese, watch them press out the corn masa and fill it, then wait in anticipation while the hot oil transforms your turnover into pure, crunchy satisfaction.

Here's the recipe!👇
https://www.rickbayless.com/recipe/go...

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00:00 Rick's Intro to Quesadillas Fritas
01:08 Building the Dough
05:03 Diving the Dough
06:03 Shaping the Quesadillas
10:33 Rick's Tips
11:21 Getting Ready for Frying
12:12 Frying the Quesadillas Fritas
13:56 Plating