I bought some masa harina, which is the maize flour used to make authentic corn tortillas, so decided to cook them two ways. 

Tostadas are fried and then loaded with toppings, whereas quesadillas are more like a sandwich, where the filling is cooked in between two tortillas. Both are equally as delicious. 

Homemade tortillas

• 130 g white or blue masa harina

1. Combine the masa harina flour,120ml warm water and 1/2 tsp salt in a bowl with your hands. Bring it together, then knead on a clean surface for a few mins until no longer sticky. Shape into a ball, then put back in the bowl and cover with a tea towel to rest for 10 mins. Once rested, line the tortilla press (if you have one) with cling film on both sides, then press table-tennis-sized balls between the plates to create tortillas. Roll out between two sheet of clingfilm to make your tortilla as thin as possible. If you don’t have a tortilla press, simply roll out the tortillas this way instead.
2. Put a comal (a smooth Mexican griddle pan), flat griddle pan or large frying pan on a high heat. Once very hot, cook each tortilla for 1 min on each side – the tortillas should take on some colour. When each has cooked, stack them inside a tea towel, closing it up each time you add a new tortilla. This will keep them warm and moist, as the steam from each tortilla will soften the rest, making them easier to fold.

PER SERVING 47 kcals fat none saturates none carbs 1g sugars none. fibre none protein none salt 0.2g

Cheese quesadilla

• 10 tortillas
• 1 ball of Oaxaca (or mozzarella cheese, grated)
• butter (softened)
• salsa to serve (I used a tomatillo salsa)

1. Put one tortilla on a hot comal, flat griddle pan or frying pan. Liberally sprinkle with cheese, then place another tortilla on top and lightly brush with some softened butter. Turn over once and, when the cheese has melted, cut the quesadilla in half and sprinkle with sea salt. Repeat with the remaining ingredients. Serve with the salsa.

PER SERVING 234 kcals fat 11g saturates 7gcarbs 29g sugars none fibre none protein 6gsalt 1.0g

Tuna Tostadas

• 200 g tuna loin
• 25 ml soy sauce
• 15 ml sesame oil
• 5 g sesame seeds
• 15 g chipotle paste
• 10 tortillas
• 2 tbsp sunflower oil
• 2 small avocados (stoned, peeled and crushed)
• small pack coriander (chopped)

1. Cut the tuna into small cubes and keep chilled. Mix the soy with the sesame oil, most of the sesame seeds and the chipotle paste. Add the tuna in and mix well.
2. Fry the tortillas in the sunflower oil, turning them once until they are crisp. Spread some avocado on each tortilla, then pile with the tuna. Sprinkle with the remaining sesame seeds and the coriander to serve.

PER SERVING 273 kcals fat 11g saturates 1gcarbs 30g sugars 1g fibre 1g protein 14g salt 1.6g