Knives and Needles

Where Chefs can talk tattoos and Tattooers can talk food

Chuey Quintanar

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The last time we were in LA, Taki and I went to Sunday brunch at Chuey Quintanar’s house. Chuey’s wife, Violet is known for her breakfasts, and I knew we were in for a true treat! Violet made us her homemade Mexican quesadillas. I have never had quesadillas like these before (And haven’t since either now that I think about it!). The tick, round, hand-made quesadilla was stuffed with cheese and potato then folded in half and pan-fried to a delicious crispiness. We topped them with more cheese, guacamole, sour cream, sliced radishes, lettuce and salsa. Unbelievable. Violet sent me the recipe the other day so I can share it with you guys. Try it and let us know how it went! Send us a photo!

I have included some other photos of Chuey’s so enjoy!

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Brunch Quintanar style!

Quesadillas

For the filling

Boil potatoes (rustic are best)

When done, mash with butter and use salt and pepper to season

You can make cheese quesadillas and cheese and potatoes quesadillas

For the cheese use the Oaxaca style cheese, shredded.

For the quesadilla you can use corn flour the Maseca brand and follow directions based on how many you want to make, directions are on the back of the package.

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 You will need a traditional tortilla maker for this recipe (you can find it at a local Mexican grocery store).

Once you make the dough, you roll it into a small ball (about the size of your palm) and place it in the tortilla maker (make sure to line the tortilla maker with plastic so that the dough won’t stick), press the dough and once it looks like a thick tortilla, you can place ingredients inside, such as cheese and epasote (a Mexican fresh herb) or cheese and potato. Once the ingredients are placed you can close the tortilla like you would a taco making sure that the sides are sealed.

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 Once you have the quesadillas, you will fry them in medium heat until golden brown using vegetable oil. When done take them out of the pan and place them in a paper towel to help drain the extra oil.

Top the quesadillas with guacamole, salsa, shredded lettuce and fresh Mexican cheese (quoi fresco); you can also use sour cream

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Violet and yours truly in Hawaii

For the guacamole

2 avocados

½ a lime

Diced up tomatoes

Diced up onions

Garlic clove smashed

Cilantro-diced

Salt and pepper to taste

 To make: smash the avocado with a fork until creamy; add limejuice salt and pepper and mix. Then add the tomatoes, onions, garlic and cilantro and gently mix.

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Chuey and his daughter

Salsa

In a pan with a bit of oil place roma tomatoes (about 3-4) cut in half and grill. Once they are done, add to a blender and puree with cilantro (about ½ a cup) 1-3 Serrano peppers depending on how spicy you want, onion (about 1/3rd of an onion and one garlic clove add salt and pepper and place in a bowl.

Thank you Chuey and Violet!!

Thank you for tuning in today. If you have a food tattoo, recipe or just anything related send us an email, we would love to feature you! knivesandneedles@gmail.com

Cheers!

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