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1
Place the masa in a large bowl and add flour, lard, baking powder and salt.
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2
Moisten your hands and knead for 5 minutes.
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3
Cover with a damp cloth and let rest for 10 minutes.
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4
Form the masa into 12 balls.
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5
Line a tortilla press with plastic wrap, place a ball of masa in the center and cover with another piece of plastic.
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6
Press lightly to form a 4-in (10 cm) circles.
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7
Peel the plastic from the top of the tortilla and spread a spoonful of filling (recipes follow) on the tortilla in a half circle, leaving a 1/2 in (1-cm) margin around the edge.
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8
Fold the tortilla in half and remove the plastic from the bottom.
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9
Press the edges of the quesadillas to seal.
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10
In a skillet heat 1/2 in (1 cm) oil to 375F (190C).
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11
Fry the quesadillas, 2 at a time, for 2 to 3 minutes on each side or until lightly browned.
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12
Do not let them stick together as they fry.
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13
Serve with guacamole and salsa mexicana.
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14
Relleno de queso (Cheese Filling): Place a spoonful of cheese and a sprig of epazote in each quesadilla.
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15
Relleno de Papa con Chorizo (Potato and Chorizo Filling): Cook the potatoes in boiling salted water.
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16
When they are tender , drain and place in a bowl.
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17
Mash slightly with a fork.
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18
Heat a skillet, add the chorizo and cook over low heat for 8 to 10 minutes.
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19
Add the chorizo to the potatoes.
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20
Moisten with a tablespoon of fat rendered from the chorizo and mix well.
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21
Relleno de Flor de Calabaza (Squash Blossom Filling): Remove the stems and pistils from the flowers.
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22
Rinse with water, drain and chop coarsely.
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23
Heat the oil in a skillet, add the onion and garlic and saute for 2 minutes.
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24
Add the tomato, stir and heat for 3 minutes or until the mixture comes to a boil.
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25
Add the flower, chile poblano, epazote and salt.
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26
Cook, uncovered, over medium heat until flowers are soft and the excess liquid has evaporated, about 4 minutes.
