Summary
Highlights
Two versions of masa preparation are presented: Ken's traditional method using whole corn kernels (boiling, grinding with a mortar and pestle, and sifting), and the host's easier version using pre-ground masa harina. The host emphasizes that masa harina is the more practical option for home cooks and addresses the important difference of nixtamalization in his masa harina.
A detailed list of ingredients for the quesadillas is provided: masa harina, warm water, salt, lard (for dough and frying), tequesquite water (with instructions on how to prepare it), and cheese. The step-by-step cooking process begins: mixing salt and water into masa harina, adding melted lard and tequesquite water, and forming tortillas using a press or by hand, remembering to prevent sticking with parchment paper.
The host delves into the history of corn tortillas, tracing their Nahuatl name 'tlaxcalli' and focusing on the nixtamalization process. This ancient technique, involving cooking maize in water with lye or lime, made corn easier to grind and, crucially, allowed for the absorption of niacin (vitamin B3), preventing diseases like pellagra. The absence of this knowledge in Europe after Columbus introduced maize led to widespread pellagra.
The importance of maize in Aztec life is highlighted, referencing the Codex Mendoza and Hernan Cortez's letters. Maize was central to the Maya creation myth, where gods made humans from corn. The Aztec legend of Quetzalcoatl transforming into an ant to bring maize to the people is recounted, illustrating its sacred status. The segment concludes by emphasizing the ancient origins of corn tortillas, dating back 10,000 years.
Instructions for frying the quesadillas are given: placing cheese in the center, folding, pinching the edges, and frying in hot lard while spooning lard over the top. It's recommended to flip the quesadillas for crispiness and to avoid overfilling with cheese. The host then tastes the finished 'sifted quesadillas', praising their crispiness, puffiness from the tequesquite, and melted cheese, comparing the shell to a tostada.
The host introduces his favorite dish, the quesadilla, highlighting its historical significance as a blend of pre-Columbian and post-Columbian cuisines. He announces making 'quesadillas cernidas' or sifted quesadillas from an 1831 recipe, focusing on corn tortillas. Food historian Professor Ken Albala is introduced as a collaborator for this episode, discussing his work and the recipe from 'El Cocinero Mejicano'.
Ken Albala reads the 1831 recipe for 'sifted quesadillas', detailing the process of cooking, grinding, and sifting corn, mixing it with lard, salt, and tequesquite, and then frying with cheese. The host notes the differences from modern quesadillas, particularly the frying method. He then explains tequesquite as a natural leavener, similar to baking soda, which contributes to the quesadillas puffing up.