Masa White Bean Snack Recipes

CHILAQUILES: ONE OF THE BEST RECIPES WITH MASA

Steps:

• Mix the dough. Mix in a bowl the maseca with water and add a little salt. Make sure it's moist. If it isn't you can add spoonfuls of water until it's just right and set it aside for ten minutes with a kitchen towel.
• Divide the masa. Then make 15 (or 12 if you want a lot of tortillas) equally sized balls. Heat up the pan to medium-high.
• Shape the tortillas. Cover both sides of the tortilla press with plastic. Take one, place it in the middle and press it. Once you open it grab the plastic and drop the tortilla into your other hand.
• Fry the tortillas. Add cookie oil on the pan and cook each side of the tortilla for a little less than a minute on each side. You want to see some brown spots and a bit of bubble up.
• Dry the tortillas. Put them inside a kitchen towel so do away with some of the oil.
• Cook the vegetables. Heat up a saucepan to medium and drop in the tomatillos, serrano peppers, and the garlic clove. Cover it with water and let it simmer for about 10 to 15 minutes until the tomatillos are soft.
• Remove the water. Take out the water, only leaving in about a quarter of it.
• Blend the cooked vegetables. Drop all of this into the blender and blend it until you get a sauce-like consistency.
• Fry the tortillas. Drop a bit of oil in the skillet and fry the tortillas until they get crispy after cutting them into strips.
• Heat the skillet. Clean the skillet and then add another bit of oil and heat it up to medium.
• Cook the sauce. Once it's hot, add in the sauce with the epazote leaves and let it cook for about 5 minutes. Add a little bit of salt and make sure that it doesn't burn.
• Stir the tortillas. Add in the tortillas, and stir them around
• Add the chicken. Then add in the chicken, cover with salsa and cook it all together for 2 minutes.
• Serve. Serve on a plate and add in the crumble cheese, onion, cilantro, and on top of everything the cream cheese.

MASA WHITE BEAN SNACK

Steps:

• 1. In a saucepan, bring about 2 cups water to a boil. Add the tomatoes and chiles. Cook until the tomatoes and chiles are tender, about 5 minutes. Drain and transfer tomatoes and chiles to a blender. Add the cilantro, garlic, and salt. Blend well. Transfer to a bowl. 2. Prepare the masa dough then, roll the dough into balls 1 1/2 inch in diameter. Cover to keep from drying out. Set up tortilla press. Put 1 piece of plastic on the bottom of the tortilla press. Place 1 dough ball on the plastic covered press. Top the ball with another piece of plastic. Lower the handle and press into 3 1/2- to 4-inch tortilla about 1/8-inch thick. Remove the top piece of plastic. Holding the tortilla with the bottom piece of plastic attached, spread 1 tablespoon of beans on top of the tortilla. Fold tortilla in half, remove the second piece of plastic and shape the tortilla into an oval and pat to flatten. Pinch the edges to seal the beans inside. Repeat until all are filled. 3. Heat a dry nonstick skillet over medium-high heat. Cook the filled tortillas on the hot pan, 2 at a time, until light brown on the bottom, about 3 minutes. Turn and cook until lightly browned. Brush tops lightly with oil. Turn again and cook 1 minute. Brush with oil, turn and cook 1 minute more. Remove to a plate. Cover to keep warm. Repeat until all are cooked. Top each tlacloyo with the tomato sauce and sprinkle with cheese. Serve at once.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MASA SNACKS, VERACRUZ STYLE

Steps:

• 1. Form the masa dough into 18-to-20 equal balls of about 1 ounce each. Using a tortilla press, place a piece of plastic on the open tortilla press, and put 1 masa ball in the center. Lay another piece of plastic on top of the ball. Lower the handle to press into a 3-inch circle. 2. Heat a small dry skillet over medium-high heat until hot. Peel the plastic off the masa patty and pan-bake 15 seconds, turn over and cook another 15 seconds. Remove from the pan and quickly pinch up the edge of the partially baked masa to form a tiny rim of about 1/4 inch all around. Cover with a kitchen towel to keep moist. Repeat with the remaining balls. Reserve the shells while preparing the tomato sauce. 3. In a medium skillet, heat the oil and cook the onion, garlic, and serrano chile. In a blender, blend the roasted tomatoes and cilantro. Add to the skillet, and cook until the mixture thickens and is nearly dry. Season with salt. The topping can be made ahead and stored refrigerated up to 2 days. 4. In the same skillet used for cooking the masa patties, heat enough oil to cover the bottom of the pan. When the oil shimmers, fry the reserved picada shells on both sides until golden brown, 1 to 2 minutes. Drain on paper towels. Top each picada with about 1 tablespoon of the tomato sauce. Sprinkle 1/2 teaspoon of cheese on top, and serve at once while still warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.