Caribbean Corn Sticks Sallye Recipes

Steps:

• 1. Measure the masa mix and salt into a medium sized bowl. Measure 1 1/4 cups of boiling water and the shortening into a glass measuring cup. Stir until the shortening is melted. Pour this mixture into the bowl of masa and mix with a fork. When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands. If the dough is too dry, add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.
• 2. Knead the dough for one or two minutes. Add more water if needed. The dough should be moist enough to stay together but not sticky.
• 3. Make a golf ball sized ball, and slightly flatten Place plastic wrap or waxed paper inside tortilla press or spray with non-stick cooking spray Place another sheet of plastic wrap or waxed paper on top of slightly flattened ball of dough Press with tortilla press If dough sticks to plastic, it is too moist. Add a little masa (corn flour) on top of ball to absorb the liquid You should keep dough covered with plastic wrap while working to avoid it drying out
• 4. Cook on non-stick griddle for about 45 seconds to 1 minute per side. Or cook for same amount of time in heavy cast iron skillet Voila!! You've got a corn tortilla ready to eat.
• 5. If you don't have a tortilla press, do the following: Place ball of dough on piece of waxed paper, cover with another piece of wax paper and use rolling pin or glass to flatten dough into thin round surface, then proceed to step 4

Steps:

• Place water, salt, onion powder, garlic powder, and Sazon seasoning into a sauce pan. Bring to a boil.
• Lower heat, add cornmeal slowly, stir to avoid creating lumps. Keep stirring, & continue cooking on low heat.
• Remove from heat, add the cheese and blend well. Allow to cool for 15 minutes.
• Put a teaspoon of the mixture in the palm of your hand. Place on flat surface, roll into sticks.
• Place the corn sticks on a tray, cover with wax paper and put in refrigerator for 30 minutes.
• Heat oil in deep fryer, fry the corn sticks until golden brown.
• Drain on paper towel to remove excess oil.
• NOTE: Goya Sazon is a seasoned salt that is used daily in most of Latin America, including the Caribbean. You can easily find it in the Hispanic aisle of most grocery stores, or in a Hispanic market.

Steps:

• Coat large skillet with non-stick spray.
• Add corn and garlic, sauté for 5 minutes.
• Combine pineapple juice and next 5 ingredients.
• Add to corn, cover and reduce heat.
• Simmer 15 minutes.
• Add onions and cook for 5 more minutes.