Cheese Quesadilla

§ PROCEDURE

1. Optional salsa: bring a small pot of water to a boil and cook 2 medium tomatoes for 5–8 minutes until soft. Transfer to a blender with 1 garlic clove, a pinch of oregano, and salt to taste. Blend until smooth. Set aside.
2. Wash and thinly slice the lettuce. Set aside.
3. In a large bowl, combine 2 cups masa harina and a pinch of salt. Add 15 ml vegetable oil and 1 cup of the water. Mix with a silicone spatula. Gradually add the remaining ½ cup of water, a little at a time, continuing to mix until the dough is smooth, pliable, and just barely not sticky. It should hold together without cracking when pressed.
4. Divide the dough into 10–12 equal portions and roll each into a ball. Keep them covered with a damp kitchen towel to prevent drying.
5. To press each tortilla: cut two squares of plastic wrap and place one on the bottom plate of the tortilla press. Set a dough ball in the center, cover with the second plastic square, and press firmly. Open, rotate the tortilla 180 degrees, and press once more for an even thickness. If using a rolling pin, place the dough ball between the two plastic squares and roll from the center outward with even pressure until a few millimeters thin.
6. Preheat a griddle or comal over medium-high heat — no oil needed. Transfer a pressed tortilla directly to the hot griddle. Cook for about 60–90 seconds on the first side until pale char spots appear underneath, then flip. Immediately place a generous amount of cheese on one half of the tortilla.
7. Cook for another 60–90 seconds until the cheese begins to melt and the tortilla is cooked through. Fold the plain half over the cheese side and press gently. Cook 30 seconds more per side if you want crispier edges. Repeat with remaining tortillas.
8. Serve warm with thinly sliced lettuce and tomato salsa on the side, or enjoy plain.

§ OBSERVED RESULT

The freshly pressed tortilla arrives on the griddle pale and pliable. Within 90 seconds it develops char spots and structural integrity. Cheese applied to one half melts as the second side cooks through. Folded, it holds its shape. The outside is soft with slight resistance; the inside is hot and cheese-filled. Earth specimens eat these at significant speed.