Masa Stuffing Recipes

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TAMALE STUFFING



Tamale Stuffing image

I adapted this soooo heavily, but the base is a recipe in the November issue of Food Network magazine. It was too spicy for my husband, but I loved it. Hope you do, too.

Provided by Carol in Cabo

Categories     Corn

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 15

3 poblano peppers
1 kg masa harina flour (corn meal and lard mixture for making tortillas)
2 teaspoons baking powder
salt
1 cup chicken broth
2 cups hot water
3 garlic cloves, chopped
1 tablespoon chipottle peppers in adobo seasoning or 1 tablespoon chipottle salsa
1 bunch green onion, chopped
1 teaspoon cumin
1/2 teaspoon orange zest
2 links dried chorizo sausage
2 tablespoons soy or other cooking oil
3 tablespoons capers
4 banana leaves

Steps:

  • 1. If you cannot find masa (ask where you buy tortillas) substitute 3.5 cups corn flour with 1.3 cups lard.
  • I do not know why, but the website keeps adding harina flour to my word masa which is SOOOO not correct!
  • 2. Broil or BBQ poblanos until the skin is charred. Place in bowl, cover with plastic wrap and chill. When cool rub off skin, remove seeds and stem and chopped coarsely.
  • 3. Pre-heat oven to 375 degrees.
  • 4. In large bowl mix masa (or lard/corn flour mixture), baking powder, salt, broth and water and mix until smooth (you might need to use your hands to get out all the lumps). It's a loose batter.
  • 5. Chop onions, zest, garlic, chorizo.
  • 6. Put the oil in saute pan and add onions, garlic, zest, chorizo, chipotle, cumin and cook until onion and chipotle are cooked (around 3 minutes).
  • 7. Add the poblanos and capers and season with salt.
  • 8. Stir the onion mixture into the masa mixture.
  • 9. Line a 9x13 baking dish with banana leaves, leaving enough to roll over the top. Cross them so that the batter won't fall out. Pour in the batter, and put another banana leave over the center, bend the leaves from below over to seal. Cover with tin foil.
  • 10. Bake until set, about one hour and 15 minutes. Remove the foil half way.
  • 11. Enjoy! I loved it.

Nutrition Facts : Calories 586.3, Fat 14.8, SaturatedFat 3.4, Cholesterol 13.2, Sodium 478.7, Carbohydrate 101.1, Fiber 9.9, Sugar 2.5, Protein 17.1

SALVADORAN STUFFED MASA CAKES



Salvadoran Stuffed Masa Cakes image

Provided by Rubén Martínez

Categories     Bean     Pork     Quick & Easy     Mozzarella     Meat     Hominy/Cornmeal/Masa     Gourmet

Yield Makes 16 cakes

Number Of Ingredients 6

1/2 pound fresh mozzarella, coarsely grated (2 cups)
1 cup cooked small red beans or kidney beans, rinsed and drained if canned
1 cup finely chopped chicharrón (fried pork rind)
4 cups corn tortilla flour (masa harina)
3 cups water at room temperature
Accompaniment: Salvadoran Coleslaw

Steps:

  • Toss together cheese, beans, pork rind, and 1/2 teaspoon salt in a large bowl with your hands, then press mixture firmly into 16 (1 1/2-inch) balls (for filling).
  • Combine tortilla flour, water, and 1/2 teaspoon salt in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. (Dough should be moist but not sticky. If necessary, knead a little more tortilla flour or water into dough.)
  • Flatten 1/4 cup dough between moistened palms into a 4-inch disk. Wrap disk around a ball of filling, enclosing it, and form into a smooth ball. Reflatten between your palms into a 4-inch disk (1/2 inch thick; filling should remain hidden). Put on a tray lined with plastic wrap and cover with plastic wrap to prevent drying. Make 15 more pupusas.
  • Heat a comal or large (2-burner) griddle over medium-low heat until hot, at least 2 minutes. Brush lightly with oil, then cook pupusas in batches, turning and pressing lightly with a metal spatula every 2 to 3 minutes, until crusty and browned in spots (some cheese may ooze out), 10 to 12 minutes total per batch. Serve immediately.

TAMALE STUFFING



Tamale Stuffing image

Provided by Food Network Kitchen

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 15

3 poblano chile peppers
1 1/3 cups lard
2 teaspoons baking powder
Kosher salt
3 1/2 cups masa harina (instant corn flour)
1 cup low-sodium chicken broth
2 tablespoons vegetable oil
1 bunch scallions, chopped
3 cloves garlic, chopped
1 tablespoon chopped chipotle chiles in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon grated orange zest
2 ripe plantains, chopped
3 tablespoons capers, chopped
2 banana leaves (thawed if frozen)

Steps:

  • Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
  • Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
  • Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
  • Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.

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