Swordfish machaca quesadillas with salsa macha

Instructions

1. Cut the swordfish in small cubes. Heat the olive oil in a saucepan over medium heat. Add the onion and tomato and cook until softened. Add the swordfish and cook for about 20 minutes or until the fish starts to fall apart and there's almost no liquid remaining. Add the chipotle chillies and season to taste. Remove from the heat and set aside to cool.
2. Meanwhile, for the salsa, heat the olive oil in a saucepan over medium heat. Add all the ingredients except the salt and stir over medium heat for 5 minutes. Remove from the heat and stand until cool. Transfer to a food processor and blend into a chunky consistency. Season with salt.
3. For the tortillas, place the masa and warm water in a bowl and stir until a smooth dough comes together. Divide into 50 g balls. Using a tortilla press lined with a piece of non-stick baking paper or plastic wrap (or use a rolling pin), press the tortillas into thin rounds.
4. Place a heaped spoonful of the swordfish machaca on one side of each tortilla, then fold over to make a semi-circle and press the sides to seal well.
5. Pour the oil into a large saucepan or deep–fryer and heat to 170˚C. Fry the quesadillas, in batches, for 4 minutes or until golden and crisp. Drain on paper towel, then serve with the salsa macha and lime wedges.