0. For the meat filling: Peel the potato and dice it. Boil it in hot water for about 10 minutes. In a pan, sauté the onion in a tablespoon of oil and add the ground beef and boiled potato cubes. Stir and brown the meat. Add the tomato paste, salt, cumin, and a cup of water and cook until the liquid has evaporated. Remove from the heat and let cool.

1. For the dough: In a large bowl, combine the flour and yeast, stirring well, and add the salt. Knead the mixture, adding the warm water a tablespoon at a time until you obtain a firm, smooth dough. Divide the dough into balls 3 or 4 cm in diameter.

2. Wrap the dough ball between two sheets of parchment paper and roll it out with a rolling pin to form a disk about 10 cm in diameter. Now the quesadillas are ready to be filled with diced cheese or meat sauce.

3. Fill half of the disk with the meat, toward the center, leaving enough space at the edges to seal them. Take the disk in your hands and, using the parchment paper, create a parcel by overlapping the two halves. Repeat this process with all the quesadillas, alternating the two fillings as desired. Make sure to seal the parcels well by crimping the dough at the edges with your hands. Heat a generous amount of oil in a large saucepan and, once hot, lower the parcels. Fry them until golden brown and then, using a slotted spoon, place them on paper towels to drain off the excess oil.