Masa Cakes And Eggs Recipes

EGG CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until starting to brown, about 5 minutes. Drain bacon slices on paper towels.
• Line 6 cups of a nonstick muffin tin with bacon slices. Chop leftover bacon slices and sprinkle over the bottom of each cup.
• Whisk eggs, milk, butter, parsley, salt, and pepper together in a large bowl. Stir in ham and mozzarella cheese.
• Pour egg mixture into the bacon-lined cups; top with Gouda cheese.
• Bake in the preheated oven until Gouda cheese is melted and eggs are set, about 15 minutes.

BOCOLES RECIPE

Steps:

• Place the corn flour, salt, butter, and cheese in a bowl, and stir to mix well. Once these ingredients are completely mixed, add the chopped cilantro.
• Slowly add the warm water and knead to form a soft dough, it will feel a little sticky. The total kneading time will be about 4-5 minutes. Divide the dough into 8 small balls.
• Heat the griddle over a medium heat, and, using a paper napkin, dab the surface with a little oil. These little patties sometimes tend to stick to the griddle.
• To form the patties/bocoles, place each ball of dough between two pieces of plastic, place on your tortilla maker, and gently press down to form a circle of 2-½ inches in diameter and about 1/3-in thick.
• Bocoles, corn masa cakes recipe
• Place each formed patty on the hot griddle and cook for 2-½ minutes, then turn and cook for 3-½ to 4 minutes and then turn again to cook for 2 more minutes. Remove from the griddle and cover with a kitchen napkin to keep them warm while you cook the rest of the dough.

CORNBREAD WITHOUT EGGS OR BUTTERMILK, MOIST EGGLESS CORNBREAD

Steps:

• In a large bowl, mix together all dry ingredients - cornmeal, flour, salt and baking powder.
• In a separate bowl, add melted butter and sugar, mix well until sugar is dissoved.
• Add the yogurt (or applesauce) and mix well to combine with the butter sugar mixture. It is a good idea to whisk the yogurt well before adding to the butter mixture, so there are no lumps and it is easy to mix.
• Also add the milk and vanilla extract to the butter mixture and mix everything together until well combined.
• Now add the prepared butter mixture to the dry flour mixture and mix the contents together without forming any lumps. In case the batter is too thick (as it may depend on the cornmeal and flour you use), you may add a little more milk and mix again( just add one tablespoon of extra milk at a time and then mix and see if you need more). You can use a balloon whisk to mix the ingredients to blend in perfectly.
• Preheat the oven in 350 degree Fahrenheit.
• Grease oil or melted butter in a square pan and pour the cornbread batter into it.
• Bake the cornbread for about 35 to 40 minutes until the top is lightly browned and the inside is cooked. You can check this by inserting a toothpick at the center of the cornbread, which should come out clean. If the inside is not cooked enough, cover the pan with a foil and cook for few more minutes until the cornbread is cooked completely. Covering with the foil helps to prevent the cornbread from drying out.
• Allow the bread to cool down, then cut and serve the warm cornbread with tea, coffee or milk along with honey or butter or jam or any syrup as you wish.

MASA CAKES AND EGGS

Steps:

• Warm milk with butter over low heat, just until butter melts. Do not bring to a boil. Combine masa harina, sugar, salt, and cheese in a bowl. Stir in milk mixture to make a soft dough. Shape the dough into 4 portions (about 1/4 c each), and flatten slightly to make a disc shape.
• Heat the olive oil over medium heat, and fry the masa cakes until crisp and golden (about 3 1/2 minutes per side). Remove and drain. Keep warm while you make the eggs.
• I highly recommend a microwave egg poacher, as it makes the eggs the perfect size and shape. But if you don't have one of those, you can poach the eggs as follows:.
• Bring a deep pan of water to a simmer (don't boil, as it will cause the eggs to disintegrate). Add 1 T white vinegar to help the eggs hold their shape.
• Break the egg into a small cup or bowl. Stir the simmering water to create a gentle whirlpool, then quickly slide the egg into the water (this helps the egg keep its shape. Poach the eggs for 3 1/2 minutes, or until the whites are set but the yolks are runny. Remove with a slotted spoon and drain on paper towels.
• To serve, place a masa cake on plate and top with egg. Add salsa to taste (we like La Victoria's Cilantro Salsa the best for this dish). Then sprinkle with extra feta and chopped avocado.
• Enjoy!

MASA CORN CAKES WITH POACHED EGGS

Steps:

• See how to poach eggs
• Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
• Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
• Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
• Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

DAVID CHANG'S PANKO-BREADED PORK CHOPS W/ MASA CAKES AND REDEYE

Steps:

• With a fork or whisk, mix together 3 of the eggs and the flour to form a smooth batter.
• Sprinkle the meat with salt and pepper. Put at least 2 inches of oil in a large, deep nonstick skillet over medium-high heat. When the oil is hot-a pinch of flour will sizzle-begin to prepare the pork: dip a piece in the egg batter, then in the breadcrumbs-the more of this coating that adheres, the better. Put the piece of pork in the pan and repeat until done; depending on how many chops you're cooking or how large your skillet is, you may have to cook in batches, since crowding the pan will lower the oil's temperature and make for soggy chops. (Drain cooked pieces on a paper towel, then transfer them to a low oven until you're finished cooking.) Adjust the heat so the meat cooks rapidly but the coating does not burn. Turn each chop as the first side becomes deep golden brown, about 3 to 4 minutes. Cook about the same amount of time on the second side.
• When the pork is almost done, bring about an inch of water to a boil in a deep, large skillet, add one teaspoon of salt and the vinegar, and lower the heat to the point where it barely bubbles. One at a time, break the 6 remaining eggs into a shallow bowl and slip them into the water. At this point, cover the skillet or begin to spoon the water over the tops of the eggs. Cook for 2 or 3 minutes, until the whites are barely set and the yolks have begun to film over. Remove with a slotted spoon and set aside.
• To make the gravy, combine 2 of the barely poached eggs, instant coffee grounds, sherry vinegar, and soy sauce in a small nonreactive bowl. Use an immersion blender to beat the ingredients until smooth, no more than 2 minutes. (You may also use a regular blender.).
• By hand, mix together the masa flour, water, lard, salt, and sugar in a medium-sized bowl just until the mixture is smooth. Form the dough into golf ball-sized spheres, then press each one into a ¼-inch thick disc. Grease your griddle or pan with a teaspoon of oil and, when the oil shimmers, add the masa cakes. Cook, working in batches, until they are light golden brown, about 3 minutes per side.
• Slice the pork and divide it among 4 plates. Divide the masa cakes and poached eggs among the plates, garnish with scallions, and serve with redeye gravy.