Antojitos

[Anna N]

My son-in-law asked me to make Antojitos - I have never heard of them before. He can't remember where he ate them only that he loved them! Googling doesn't return much useful information and a search of this board comes back blank. Anyone familiar with them and how to make them? Thanks, Anna N

Edited May 5, 2003 by Anna N (log)

[guajolote]

From the Food Lover's Companion:

In Mexico, the word antojitos  ("little whims") refers to what Americans call APPETIZERS.

So I guess your son-in-law likes appetizers , so do I.

One of my favorite antojitos is tostaditos (mini tostadas) de Ceviche. Make Tuna Ceviche, and put a spoonful on a tortilla chip. Top with some pickled onions.

[Jaymes]

Yeah, think of it like 'tapas.'

Tell him to be more specific and get back to us.

[Anna N]

Thank you! Could explain why I couldn't find a recipe! The best he can describe what he remembers is a quesadilla but much hotter (spicier). I guess I will have to invent my own version of an appetizer quesadilla with loads of some sort of hot sauce. Anna N

[guajolote]

which kind of quesadillas?

[Jaymes]

The best he can describe what he remembers is a quesadilla but much hotter (spicier).  I guess I will have to invent my own version of an appetizer quesadilla with loads of some sort of hot sauce.

You'd be better off with "some sort of" chiles rather than "hot sauce."

Ask if they contained beans, undoubtedly cheese, maybe some pico or salsa, onions, etc.

Perhaps they had something they dipped the quesadillas into.

Edit: thought I'd expound a bit on this.

I've had many different types of appetizer quesadillas - but the most common ones are made with flour tortillas. You smear them with refried beans or a paste of some sort (can be minced vegetable paste - like mushrooms, etc.) - and then add cheese (Mexican white cheese being the most popular and best to my taste), and then some sort of seasonings: pico, chopped chiles, either fresh or smoked or roasted or chipotle, tomatillos, chopped tomatoes, onions, cilantro - you get la pictura.

You can also add cooked meat - machaca, carnitas, chicken, chorizo, ground beef, shrimp, fish - whatever.

And salsa - red sauce or tomatillo or whatever -- though typically, pico de gallo or other chunky salsa crudas are added but the runnier cooked salsas are usually served alongside to dip the quesadilla into - and sour cream is also popular for this.

But whatever you choose to add, the whole thing shouldn't be too thick - certainly not more than about 3/4" or so.

Now you put another flour tortilla on top and fry the whole thing, both sides, as you would a grilled cheese sandwich. Of course the "authentic" thing is lard - but you can use a plain vegetable oil.

Fry on one side, then turn over and fry the other side until the tortillas are crispy and have some brown spots. Take your quesadilla out and cut it into small pie-shaped wedges - big enough for two or three bites per wedge.

You can also do this with just one tortilla. Put your fillings on half, then fold over and fry on both sides. Again, cut into pie-shaped wedges. Just enough for one person for a nice lunch.

Serve immediately with salsas and sour cream alongside for dipping (try mixing the two for a special dip).

Obviously you can make them with any or all of these combinations (although you do need something "sticky" like cheese to hold the thing together). Perhaps just cheese and pico and avocado chunks, for example - my personal favorite.

Edited May 5, 2003 by Jaymes (log)

[Anna N]

Jaymes: Your signature says it all. Thanks for kindly sharing this. From here I know I have a map and will make my S-I-L some of these appetizers that I am certain he will love! And I learned a new word! Anna N.