Masa Potato And Cheese Snacks Oaxaca Style Recipes

MASA POTATO AND CHEESE SNACKS, OAXACA STYLE

Steps:

• 1. In a medium saucepan, boil the potatoes in water to cover until very tender, 12 to 15 minutes. Drain well, and put in a wide shallow bowl. Coarsely and gently break up the potatoes with a fork. Cool the potatoes to room temperature, and allow the steam to dissipate. 2. Meanwhile, in a medium bowl, mix the masa harina with the water. With clean hands, work the dough together until smooth and soft but not sticky. Cover with plastic wrap to prevent drying. 3. Put the cotija cheese in a food processor bowl, and pulse until finely crumbled. Add the prepared masa dough and salt. Pulse to mix. Add the potato and pulse to combine with the dough. The dough should be soft but not sticky. (Add water, 1 teaspoon at a time, if too stiff.) 4. Remove the dough to a flat working surface, and divide the dough into 1 1/2-inch balls. Cover with plastic wrap. To form the molotes, press 1 ball of dough into a 3-inch circle and put 1 stick of the cheese across the center. Wrap the dough around to enclose the cheese. Seal the ends well, with no cheese peeking through, and gently shape the molote to resemble a torpedo. Lay the molote on a baking sheet and cover with a clean kitchen towel. Repeat with remaining dough. 5. In a medium skillet, heat 1 inch of vegetable oil until hot. Fry the molotes, 3 or 4 at a time, frequently turning them, until golden brown, about 2 minutes. Drain on paper towels. Keep warm in a 200° oven. Serve warm. 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.

MEMELAS

Steps:

• Assemble the masa into balls measuring 3 inches (7.5 cm) wide (weighing 55 g each) and set them aside. Press each one individually on a plastic-lined tortilla press. Each ball should be about 5 inches (12 cm) in diameter after pressing.
• Place a nonstick griddle or cast-iron skillet over medium heat. Carefully transfer each memela to the comal. Cook each side for about 2 minutes until the tortilla is fully cooked.
• Using your fingertips while the memela is still really hot, fold up a quarter inch of the edges so that the memelas start to look like little boats. Using a knife, make a few slits in the middle. Spread about 1⁄2 teaspoon of aciento on each memela, and layer with another 1½ teaspoons of beans on top.
• Return the memelas to the hot comal, bean side up, and cook until the bottoms get a bit crispy. Top with crumbled queso fresco. Allow the cheese to get warm on the tortilla, then top with salsa. Remove from the heat and serve hot.

POTATO MASA CAKES

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.