Crispy Masa Boats With Pork Picadillo Recipes

Steps:

• The dough for the Sopes: In a medium pan, boil the potatoes in salted water to cover until thoroughly tender, about 25 minutes. Drain and cool. Push the potatoes through a ricer or medium-mesh strainer into a bowl. Scrape the potatoes into a measuring cup. Discard about 1 cup of the potatoes, return 1 cup to the bowl and knead in the masa (fresh or reconstituted) and ¾ teaspoon salt. The dough should be the consistency of soft cookie dough. Forming and baking the sopes: Heat a well-seasoned or nonstick griddle or heavy skillet over medium. Divide the dough into 18 portions, roll into balls and cover with plastic to keep them from drying out. One by one, form the fat little tortillas that will become the sopes: cut two squares of plastic (to be on the safe side, cut them from a food storage bag, the thicker plastic works better). With your hands, gently flatten a ball of dough between the sheets of plastic to about 2 ½ inches in diameter (it should be about 1/4" thick). Peel off the top sheet of plastic. Use your thumb and index finger to push up the dough into a border about ½" high around the edge to form the sope, the little boat. Flip the sope-uncovered side down-onto the fingers of one hand, then gently peel off the second piece of plastic. Now, flip the sope over onto the griddle or skillet, flat side down. After about a minute, when the sope has loosened itself from the cooking surface, remove it from the griddle. This cooking is just to set the bottom surface, not to cook the masa all the way through. While the first sope is cooking, continue shaping and adding others to the griddle or skillet. After cooking, to keep them from puffing oddly during frying, prick the bottoms of each one with a fork, being careful not to go all the way through. Cool, then cover the sopes with plastic to keep them from drying out. Finishing the sopes: In a deep heavy medium skillet or saucepan, heat ½" of oil to 350 degrees (if you do not have a thermometer you can judge the temperature by dipping the side of a sope in the oil-if it sizzles vigorously, it's ready). Stir in the balsamic vinegar (if using) into the salsa and set out the herbs and crumbled cheese. A few at a time, fry the sopes until they are a rich golden brown, about a minute. Drain them upside down on paper towels, then keep them warm in the oven. When all the sopes are done, arrange them on a serving platter. Spoon about ½ Tbs of salsa onto each one, top with herbs and sprinkle generously with cheese.

Steps:

• In a 5-quart pot or Dutch oven, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, 3 to 5 minutes.
• Add tomato paste, chipotles, chile powder, cinnamon, and cloves; cook until fragrant, about 1 minute. Add pork; cook, stirring occasionally, until no longer pink, 7 to 8 minutes.
• Add tomatoes and puree, and vinegar; bring to a boil. Reduce to a simmer, and cook, partially covered, until thick, 35 to 40 minutes. Add raisins. Serve with white rice, if desired.

Steps:

• Blend juice and annatto paste in blender until smooth. Heat dressing in medium skillet on medium-high heat. Add half the onions; cook and stir 3 min. Stir in meat; cook 5 min., stirring occasionally. Add juice mixture and zest; cook on medium-low heat 10 min. or until liquid is absorbed, stirring occasionally.
• Meanwhile, heat griddle on medium heat. Shape masa into 12 balls; flatten slightly. Place 1 Tbsp. cheese in center of each ball; fold in sides of dough to completely cover cheese. Roll balls into cylinders. Place 1 cylinder between 2 pieces of plastic wrap; press gently with tortilla presser to form 4-inch oval "boat." Repeat with remaining balls. Cook masa boats on griddle 2 min. on each side or until puffed.
• Top masa boats with meat mixture, remaining onions and cilantro.

Steps:

• For filling:
• Heat oil in large nonstick skillet over medium-high heat. Add pork, serrano chili, chili powder, cumin, cinnamon and allspice to skillet and stir 3 minutes. Add raisins and lime juice; boil until almost all liquid evaporates, about 1 minute. Remove from heat. Mix in almonds and sour cream. Season with salt and pepper. Cool.
• For dough:
• Butter 2 large baking sheets. Mix flour, Masa Harina, baking powder and salt in large bowl. Stir in melted butter. Whisk water and 1 egg in small bowl to blend. Add to flour mixture; knead in bowl until smooth pliable dough forms, about 2 minutes. Working with half of dough at a time, roll out on floured surface to 1/8-inch thickness. Using 3 3/4-inch-diameter biscuit cutter, cut out rounds. Reroll scraps and cut out additional rounds for a total of 12 rounds per dough half.
• Whish remaining egg in small bowl to blend. Place 1 tablespoon filling in center of each dough round. Lightly brush edges with egg. Fold dough over, pressing edges with fork to seal. Place on prepared baking sheets. (Can be made 1 day ahead. Cover with plastic wrap; chill.)
• Preheat oven to 375°F. Brush empanadas with beaten egg. Bake until light golden brown, about 25 minutes. Serve with Chipotle Salsa and sour cream.

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• Place the loaves of bread cut-side up on the prepared baking sheet.
• In a small bowl, combine the the olive oil, garlic powder, salt, and pepper. Brush over the bread.
• Bake for 10 minutes, or until the bread is golden brown and dried out.
• Top the bread with the toppings of your choice. You can mix and match any flavor combinations you prefer!
• For Meat Lovers pizza, add marinara sauce, mozzarella, mozzarella, pepperoni, sausage, ham, and bacon.
• For Alfredo Veggie pizza, add alfredo sauce, spinach, artichokes, mushrooms, Parmesan, and sun-dried tomatoes.
• For Barbecue Chicken Pizza, add barbecue sauce, chicken, pepper Jack, bell pepper, and red onion.
• For Prosciutto Pesto Pizza, add pesto, prosciutto, roasted red pepper, Parmesan, eggs, and pepper.
• Bake the pizza party boats for 15 minutes, or until the ingredients are heated through and the cheese is fully melted.
• Slice and serve!
• Enjoy!