Masa Patties Stuffed With Pork Onion And Salsa Recipes

Steps:

• 1. Cover the pork slices with plastic wrap and pound them to an even 1/4-inch thickness with a meat mallet or rolling pin. Put the meat in a pie plate. In a small bowl combine the garlic, seasoning extract, chipotle sauce, and oil. Spoon over the meat, and turn the slices several times to coat with the marinade. Marinate the meat 25 to 30 minutes. 2. Meanwhile, in a medium bowl mash the avocado with a fork. Add the tomato, onion, serrano, cilantro, lime juice, and salt. Stir gently to mix. 3. Heat a nonstick skillet over medium-high heat. Put the seasoned meat in the pan, and cook, turning 2 to 3 times until nicely browned and cooked through, 3 to 4 minutes total. Remove the meat to a cutting board and chop into bite-size pieces. Transfer the chopped pork to a bowl. 4. Heat the tortillas, 1 at a time, on a hot griddle, comal, or in a dry skillet. Lay 1 tortilla on a working surface, and spread with 1/6 of the avocado salsa. Add 1/6 of the chopped grilled pork, and some shredded lettuce. Fold in the sides and roll the tortilla into a cylinder. Repeat with the remaining tortillas. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In medium skillet over moderately high heat, heat oil until hot but not smoking. Add celery, onion, garlic, and jalapeño and sauté until softened, 5 to 7 minutes. Add oregano and sauté 1 minute more. Transfer vegetables to medium bowl and set aside.
• In large bowl, whisk together masa, salt, cumin, baking powder, and pepper. In separate large bowl, using electric mixer, beat butter until light and fluffy, about 30 seconds. In 3 additions each, alternately beat in masa mixture and 2 cups stock, beating after each addition until just combined. Add eggs and beat until smooth. Fold in sautéed vegetables and corn.
• If baking inside turkey: Use immediately to stuff turkey and spread remainder in baking dish as directed in recipe .
• If baking entire recipe as side dish: Preheat oven to 450°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

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.

Steps:

• 1. Lightly dust a baking sheet with flour. Make the masa dough (tortilla dough) and roll into approximately golf-ball size pieces. Flatten each ball to about 2 1/2 inches. Using thumbs and fingers, pinch up the edges all around and form into shallow bowls about 3/4-inch deep. Place the formed shells on the baking sheet. Cover with plastic wrap to prevent drying out until ready to fry. 2. In a large skillet, heat 1 tablespoon of oil over medium heat. Break up the meat and add to the hot oil. Cook, stirring until no longer pink, 3 to 4 minutes. Add the onion, garlic, and oregano. Cook, stirring, for 5 minutes. Add the tomatoes and chipotle salsa. Raise the heat and cook briskly to reduce the juices. Season with salt. Remove from the heat. Keep warm while frying the shells. 3. In a heavy medium skillet, pour oil to a depth of 1 1/2 inches. When the oil shimmers, fry the shells in batches, on both sides, until golden brown. Drain on paper towels. Fill the shells with the meat mixture while still hot. Top with a little salsa, sour cream, and a sprinkle of cilantro, if desired. 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.

Steps:

• Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls.
• Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
• Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties.
• Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties.
• Top patties with corn salsa.
• Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.

Steps:

• 1. In a small saucepan, cook the potato in salted water to cover until very tender, about 8 minutes. Drain and mash potato with the butter while still hot. Cool until lukewarm. 2. In a mixing bowl, using clean hands, mix the masa harina, salt, and water together to make a soft dough. If too dry, add additional water 1 to 2 teaspoons at a time until the dough is moist and soft, but not sticky. Add the mashed potato and work it into the masa with your hands. Divide the dough into 4 equal pieces and form into balls. 3. Put 1 ball between 2 pieces of plastic wrap and gently press and pat lightly with your hands to make a 4-inch round cake about 1/3-inch thick. 4. Preheat the oven to 200°. In an 8-inch nonstick skillet, heat about 1 tablespoon of oil over medium heat. Remove the plastic and fry the cake until golden brown and crisp on both sides, about 5 minutes per side. Put on a baking sheet and keep warm in the oven while shaping and frying the remaining cakes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the dough. Have ready a tortilla press and 2 (8-inch) squares of plastic wrap or 2 small plastic sandwich bags. Then, make 12 egg-size tortilla balls. Put on a plate cover to keep moist. 2. Open the tortilla press. Lay 1 piece of plastic on the bottom and drape the second piece over the hinged lid. Put 1 ball of dough on the plastic on the bottom of the press and lay the other piece of plastic on top of the dough. Lower the hinged lid and press gently to form a 4-inch tortilla about 1/3-inch thick. Open the lid and pick up the fat tortilla. Peel off the top piece of plastic. Flip over the tortilla and carefully peel off the second piece of plastic.3. To make the filling, heat the oil in a large nonstick skillet over medium-high heat. Cook the pork until brown on both sides and white inside, but still juicy, 2 to 3 minutes on each side. Season with salt and transfer pork to a cutting board. Finely chop and reserve. 4. In the same skillet, cook the onion, stirring, until translucent, about 3 minutes. Add the garlic and cook 1 minute. Return the chopped pork to the pan. Add the salsa and stir to mix. 5. With a small sharp knife, cut a slit in one side of each tortilla and gently slide the knife blade back and forth to make a pocket for the filling. Stuff the pockets with about 2 to 3 tablespoons of the pork mixture. (Any leftover pork makes great tacos or burritos.) 6. Brush the gorditas on both sides with oil and cook on a hot griddle or in a hot skillet, turning 2 to 3 times, until flecked with brown, about 2 minutes total, but still soft. 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.