Fried Quesadilla with Chorizo and Potato

Directions

1. Bring a stockpot of water to a boil over high heat. Add the potatoes and cook until fork tender. Drain the potatoes.
2. In a sauté pan fry the chorizo over medium heat for 8 to 10 minutes. Use a spatula to break up the chorizo into tiny bits and stir frequently. Stir in the potatoes and salt to taste.
3. In a bowl mix together the masa harina, vegetable shortening, salt, and water. Knead for 2 minutes until you have a soft dough. If the dough feels too dry add 1 tablespoon of water at a time.
4. Take a tablespoon and scoop out the dough to form a ball that is 1 inch in diameter. Repeat.
5. Line a tortilla press with 2 sheets of plastic wrap. Place the ball in between the plastic and press down with the press to form a tortilla that is 5 to 6 inches in diameter. Remove the top layer of plastic.
6. Place a spoonful of the potato chorizo mixture on one half of the tortilla. A 1/2 inch from the outer edge. Fold the tortilla in half to form a half circle. Press the edges together and remove from the bottom layer of plastic. Repeat.
7. In a large frying pan heat the corn oil to 375 degrees.
8. Fry 2 to 3 minutes per side and remove to a paper covered plate to dry.