6 servings
Context
Right in the heart of Tulum’s lush jungle, our restaurant finds inspiration from nature’s bounty. Our Vegetarian Quesadilla, a highlight of our fall-winter offerings, effortlessly captures this essence. Crafted with dedication and a nod to local flavors, it’s a dish that speaks of our surroundings—a comforting, vegetarian bite that evokes the spirit of Tulum. We invite you to savor and enjoy.
Ingredients:
| 1 kg | Mushrooms (of your choice) |
| 300 g | Oaxaca cheese (or any meltable cheese) |
| 4 | Corn tortillas (or flour tortillas) |
| 2 | Avocados |
| 300 g | Red onion |
| 30 ml | Apple cider vinegar |
| 5 g | Orégano |
| 1 | Lemon |
| To taste | Salt |
For the adobo sauce:
| 8 | Guajillo chilies |
| 6 | Ancho chilies |
| 1 cup | Vinegar (white or apple cider) |
| 3 tablespoons | Paprika |
| 6 | Cloves of garlic, chopped |
| 2 | Bay leaves, chopped |
| ½ teaspoon | Coriander seeds |
| ⅓ tablespoon | Ground black pepper |
| ½ tablespoon | Ground cumin |
| ¾ tablespoon | Dried Mexican oregano |
| ½ teaspoon | Thyme |
| 6 | Cloves |
| ½ teaspoon | Ground allspice |
| 30 ml | Soy sauce |
Steps:
- Prepare the Adobo Sauce:
Soak the chilies (stems and seeds removed) in hot water for 30 min.
Blend the chilies, herbs, spices, garlic, and vinegar until smooth. Set aside. - Mushroom Filling:
Slice the mushrooms thinly.
Sauté in a pan with oil and salt.
Add the adobo sauce and mix well. Set aside. - Avocado Mousse:
Halve the avocados and remove the pulp.
Blend the pulp with lemon juice and salt to taste. Set aside. - Pickled Onion:
Slice the red onion thinly.
Season with salt and oregano.
Add vinegar until covered. Set aside. - Making the Quesadilla:
Heat the tortilla in a pan.
Add cheese and wait for it to melt.
Add the mushroom filling and fold the tortilla in half.
Heat for 1 minute on each side. - To serve:
Place the quesadilla on a plate.
Accompany with avocado mousse and pickled onion.
Enjoy your special twist on quesadillas!
