Picadillo fried quesadillas

Roast the tomatoes, half the onion and the chiles until nicely charred.

Transfer to a blender cup with the two garlic cloves and a quarter cup of water and pulse to a chunky salsa.

Heat a little oil in a pan over medium-high and saute the other half of the onion a couple of minutes.

Add the ground beef, season with the minced garlic, cumin, garlic salt, black pepper and a little salt, break it up and let it brown.

Add the potatoes and cook five minutes.

Optionally add the calabacita and the corn kernels, then the salsa; taste for salt.

Reduce to medium-low, cover and cook 10 minutes until the potatoes are soft; turn off and let cool a little.

Mix the masa with a little salt by hand and add water slowly until hydrated, about two and a half cups.

Knead five minutes until it feels like dough, no longer sticks to the hand and a pressed ball does not crack at the sides; add a little water if it cracks. Keep covered.

Heat the frying oil. With wet hands roll a small ball of dough and press it between two pieces of parchment in a tortilla press.

Fill with cheese and picadillo, fold into a taco shape and seal completely; keep covered with a kitchen towel.

Fry in hot oil five minutes, flipping halfway, until golden on both sides; drain on a kitchen towel or paper towels.

To add toppings, cut open as soon as they leave the oil and fill with cabbage, crema mexicana, queso fresco, tomatoes and green onion.