2 cups of masa de maiz
1 cup of cooked garbanzo beans (chick peas)
2 red chili anchos
1 cup of queso fresco (farmer`s cheese may be substituted), crumbled
1 cup of sour cream
salt and pepper
1. Soak, cook, and peel the garbanzos.
2. Hollow out, soak and liquify the chilis. Mix the garbanzos with the chili and the corn dough. Add salt and pepper.
3. Form small tortillas and put a small amount of cheese in the center. Fold them over into quesadillas and fry them in lard. Serve with sour cream. (Often served with a salad or shredded lettuce.)