Masa Tot Recipes
MASA DOUGH
Steps:
- Begin with masa and lard that is well chilled from the refrigerator. Mix together the chicken stock, baking soda, salt and 1/2 cup of mole. Place masa in the bowl of an electric mixer and beat on medium speed until light in texture. Add the chicken stock mixture slowly while continuing to beat at medium to high speed, scraping down the bowl with a rubber spatula occasionally.
- Turn the mixer up to high and add the lard, a tablespoon at a time beating well after each addition. Continue beating and scraping the bowl until mixture is light and fluffy, about 15 minutes total. Test for lightness by dropping 1 tablespoon of dough in a glass of cold water: if it floats, the mixture is light enough. If not, continue beating a few minutes longer.
MASA TOT
Make and share this Masa Tot recipe from Food.com.
Provided by anme7039
Categories Lunch/Snacks
Time 45m
Yield 3 dozen, 12 serving(s)
Number Of Ingredients 8
Steps:
- *Cook's Note: If using a Good Eats tortilla recipe, decrease milk to 1/3 cup.
- Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside.
- Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F.
- Roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving.
Nutrition Facts : Calories 65.5, Fat 1.4, SaturatedFat 0.4, Cholesterol 18.6, Sodium 311.3, Carbohydrate 11.5, Fiber 1.6, Sugar 0.9, Protein 2.2
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- Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt, and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside.
- Place the oil in a 5-quart Dutch oven fitted with a deep-fry thermometer set over medium heat and heat to 365 to 375ºF.
- Roll the dough into 1- to 1 1/2-inch balls, or scoop with a 2-teaspoon ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, 2 to 3 minutes. Transfer to a wire rack set over a paper towel-lined half-sheet pan and allow to cool 2 minutes before serving.
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