Swordfish machaca quesadillas with salsa macha

"Machaca in a very traditional Mexican recipe from the northern part of the country. Deep fried quesadillas can be found almost in every corner in Mexico City, this also has my all-time favourite salsa. Macha means that its usually quite spicy."

Swordfish machaca quesadillas with salsa macha Credit: Adam Liaw

• serves

  4

• prep

  30 minutes

• cook

  40 minutes

• difficulty

  Mid

Stream free On Demand

Couch Potato

Watch The Full Episode Here

G

Watch The Full Episode Here

G

Ingredients

• 300 g skinless swordfish
• 30 ml extra virgin olive oil
• ½ brown onion, diced
• 2 tomatoes, diced
• 50 g chile chipotle
• 1 litre vegetable oil, for deep-frying
• lime wedges, to serve

Salsa macha

• 400 ml extra virgin olive oil
• 4 chile morita
• 8 chile piquín
• 4 chile de árbol
• 4 garlic cloves
• 100 g roasted peanuts
• 100 g toasted sesame seeds
• 10 g salt

Tortillas

• 400 g masa harina
• 560 ml warm water

Chilling/freezing time: 30 minutes

Instructions

1. Cut the swordfish in small cubes. Heat the olive oil in a saucepan over medium heat. Add the onion and tomato and cook until softened. Add the swordfish and cook for about 20 minutes or until the fish starts to fall apart and there's almost no liquid remaining. Add the chipotle chillies and season to taste. Remove from the heat and set aside to cool.
2. Meanwhile, for the salsa, heat the olive oil in a saucepan over medium heat. Add all the ingredients except the salt and stir over medium heat for 5 minutes. Remove from the heat and stand until cool. Transfer to a food processor and blend into a chunky consistency. Season with salt.
3. For the tortillas, place the masa and warm water in a bowl and stir until a smooth dough comes together. Divide into 50 g balls. Using a tortilla press lined with a piece of non-stick baking paper or plastic wrap (or use a rolling pin), press the tortillas into thin rounds.
4. Place a heaped spoonful of the swordfish machaca on one side of each tortilla, then fold over to make a semi-circle and press the sides to seal well.
5. Pour the oil into a large saucepan or deep–fryer and heat to 170˚C. Fry the quesadillas, in batches, for 4 minutes or until golden and crisp. Drain on paper towel, then serve with the salsa macha and lime wedges.

 

Photography by Adam Liaw.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Couch Potato

Watch The Full Episode Here

G

Watch The Full Episode Here

G