Carne Asada Fried Quesadilla

Season and marinate the skirt steak with the lime juice, olive oil, tsp of pepper flakes, tsp of salt, and tsp of black pepper for at least 30 min in the fridge. In a skillet on high heat with a little oil, add the tomatillos and pepper, and sauté for about 4 minutes, then add the onion and garlic and sauté for a few minutes; add the cup of water, and let it dry. Add everything to the blender, season with salt, and blend it well. Sear the meat in a hot skillet, but don’t overcook it; keep it juicy, chop it off, and keep it warm. In a bowl, mix the masa flour, salt, and water, and mix until you get a slightly sticky dough; if it crumbles, then it needs more water, but always add 1 tsp at a time and mix; from 5 to 6 balls depends on the size you will like the quesadillas; then using a tortilla press or two flat items like plates or cutting boards, press the masa ball in between 2 pieces of plastic or parchment paper but not too thin or too thick. Add cheese in the center, then fold it like a taco, bringing together the edges, and press the edges to seal it. Fry in hot oil until golden brown; place them in a paper towel and, with a knife, cut them open. Add carne asada, salsa, lettuce, tomato, and crema. Enjoy!