Mushroom corn-masa quesadillas (Quesadillas de hongos)

1. Slice the mushrooms and finely chop the onion and the deseeded jalapeño.

2. Heat the oil in a frying pan, soften the onion for 3 minutes, add the jalapeño and mushrooms and fry over high heat for 6-8 minutes until the mushroom liquid has evaporated. Finally stir in the torn epazote leaves and season with salt. If you have no epazote, a pinch of oregano and a little extra coriander will stand in.

3. Knead the masa harina with the salt and enough lukewarm water to make a soft, non-sticky dough; leave for 10 minutes, then divide into 12 balls.

4. Press the balls between two sheets of plastic (or in a tortilla press) into thin rounds about 15 cm across.

5. Put the rounds into a hot, dry pan, pile pulled Oaxaca cheese and mushrooms on one half, fold over and cook for 2-3 minutes per side until the dough is spotted brown and the cheese has melted. If you have no Oaxaca cheese, mozzarella works too.

6. Serve hot with green or red salsa.

Tip: In Mexico City quesadillas are often made without cheese – if you want something lighter, try it with just mushrooms.