Recipes

Tortilla Appetizer with Beef and Green Sauce

Tortilla Appetizer with Beef and Green Sauce

Picaditas de Carne y Salsa Verde El Balcon is a small café in Puebla that specializes in antojitos (snacks). Picaditas, another form of sopes, are typical of Puebla, and they are made with small fresh tortillas. The edges are pinched to make a rimmed cup, which can hold a variety of toppings. This snack is excellent for brunch or an informal lunch.
Deel op Facebook Print Recipe

Ingredients

Makes 4 snacks

  • Basic Corn Tortilla Dough
  • 1 tablespoon vegetable oil
  • ½ medium white onion very thinly sliced
  • 8 ounces thinly sliced ¼ inch lean beefsteak
  • ¼ teaspoon salt or to taste
  • 1 cup green salsa purchased or homemade
  • ¼ cup crumbled queso fresco fresh Mexican cheese

Instructions

  • Prepare the tortilla dough, making 4 fresh corn tortillas, 1⁄4-inch thick and about 4 inches in diameter.
  • Heat a medium dry skillet or Mexican comal over medium-high heat.
  • Put 1 tortilla on the pan.
  • Cook until it loosens easily from the pan, about 45 seconds.
  • (It should still be pale in color.
  • ) Turn and cook 35 seconds.
  • Remove from the pan and pinch up a 1⁄3-inch edge all around.
  • Return to the pan, flat side down.
  • Cook 30 seconds.
  • Transfer to a plate.
  • Cover to keep warm.
  • Repeat with remaining tortillas.
  • Stack, covered, on the same plate.
  • Heat the oil in the same skillet over medium-high heat.
  • Cook the onion, stirring, until it starts to brown, 3 to 4 minutes.
  • Transfer to a plate.
  • Cook the steak in the same skillet until brown on both sides and just cooked through, about 2 minutes on each side.
  • Season with salt.
  • Transfer the meat to a cutting board and finely chop it
  • To assemble, spread 2 tablespoons of green salsa on each picadita.
  • Top each with about 3 tablespoons of the chopped steak and onion.
  • Sprinkle with cheese and serve at once.
————————————————————————————————–
Course; Appetizer / Beef
Cuisine; Mexican

Masa Quesadillas with Cheese

Masa Quesadillas with Cheese

Quesadillas
Cheese turnovers, called quesadillas, are a favorite snack all over Mexico. Quesadillas are often made with ready-made tortillas, especially in the United States, but these authentic quesadillas are made from scratch using the uncooked masa dough that is the same as that used for making corn tortillas.
Deel op Facebook Print Recipe

Ingredients

Makes about 16 snacks

  • Basic Corn Tortilla Dough
  • ¼ teaspoon salt
  • 6 ounces Oaxaca string cheese or other melting cheese, thinly sliced
  • 20 fresh epazote leaves finely shredded (optional), or substitute ½ cup coarsely chopped fresh cilantro
  • 2 to 3 serrano chiles thinly sliced with seeds
  • Vegetable oil for frying

Instructions

  • Prepare the dough.
  • Then, dampen your hands with water, and mix the dough with the salt, working it very well until soft.
  • Form the dough into 16 small balls of equal size.
  • Using a tortilla press, put 1 piece of plastic on the open press and lay 1 ball in the center.
  • Put a second piece of plastic on top of the dough, and lower the handle to press out a 3-1⁄2-to 4-inch circle.
  • Peel off the top piece of plastic.
  • Put a small slice of cheese on ½ of the circle, but not too close to the edge.
  • Add a few shreds of epazote or cilantro and about 3 thin slices of serrano on top.
  • Lift the plastic and gently fold the dough together so that the edges meet.
  • Press to seal the edges together, and peel off the plastic.
  • Put the filled quesadilla on a lightly floured baking pan, and cover to prevent drying out.
  • Repeat with the remaining dough.
  • Heat oil to a depth of ¼ inch in a medium skillet until it shimmers.
  • Fry the quesadillas, 2 at a time, until golden brown on both sides, about 1 to 2 minutes per side.
  • Drain on paper towels and serve at once.
————————————————————————————————–
Course; Cheese / Snack
Cuisine; Mexican

Masa White Bean Snack

Masa White Bean Snack

Tlacloyos
Estela Salas Silva, owner and instructor of Mexican Home Cooking in Tlaxcala, about 2 hours from Mexico City, teaches traditional regional cooking in her spacious kitchen. I loved these oval-shaped masa-based bean snacks—somewhat like quesadillas in that they are soft inside and slightly crisp on the surface—so Estela shared her recipe. A tortilla press is needed.
Deel op Facebook Print Recipe

Equipment

  • Saucepan

Ingredients

Makes about 16 snacks

  • 2 medium tomatoes cored
  • 2 serrano chiles stemmed
  • ¼ cup loosely packed cilantro
  • 1 small garlic clove chopped
  • ¼ teaspoon salt or to taste
  • Basic Corn Tortilla Dough
  • 2 8-inch squares of plastic wrap
  • 1 cup cooked and seasoned white beans mashed, canned or homemade
  • Vegetable oil or lard for frying
  • ½ cup grated cotija or mild feta cheese

Instructions

  • 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.
  • Prepare the masa dough; then, roll the dough into balls 1½ 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.
  • 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.
————————————————————————————————–
Course; Snack
Cuisine; Mexican

Masa Potato and Cheese Snacks, Oaxaca Style

Masa Potato and Cheese Snacks, Oaxaca Style

Molotes de Papa y Queso,
estilo QaxacaI first tasted molotes in Oaxaca as part of the traditional celebration for the Day of the Dead (Dia de Los Muertos), on November 2, that's celebrated all over Mexico. It's both a reverent and joyful time when it is believed that the dead return to earth for a night with relatives and friends. Dia de Los Muertos is a mixture of ancient traditions and Catholic beliefs brought to Mexico by Spain.Just outside the cemetery, food vendors prepare all sorts of snacks, including these, which I liked so much I soon learned how to make them. Serve them with the salsa of your choice.
Deel op Facebook Print Recipe

Equipment

  • medium saucepan

Ingredients

Makes about 30 molotes

  • 2 medium Russet potatoes about 8 ounces, peeled and quartered
  • 2 cups masa harina flour for corn tortillas
  • 1¼ cups hot water
  • ¾ cup crumbled cotija or grated Parmesan cheese
  • ½ teaspoon salt
  • 1 pound Monterey Jack cheese cut into 30 sticks, 2-inches long × 1⁄4-inch wide
  • Vegetable oil for frying

Instructions

  • 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.
  • 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.
  • 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.
  • )
  • Remove the dough to a flat working surface, and divide the dough into 11⁄2-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.
  • 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.
————————————————————————————————–
Course; Cheese / Snack
Cuisine; Mexican

Potato Masa Cakes

Potato Masa Cakes

Tortitas de Papa y Masa
Mashed potato mixed with corn tortilla dough makes a wonderful potato cake to eat alone or serve with a variety of toppings. See recipes for Potato Masa Cakes with Grilled Chicken and Potato Masa Cakes with Vegetables.
Deel op Facebook Print Recipe

Ingredients

Makes 4 (4-inch) round cakes

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
————————————————————————————————–
Course; Appetizer
Cuisine; Mexican

Potato Masa Cakes with Vegetables

Potato Masa Cakes with Vegetables

Tortitas de Papa y Masa con Verduras
Adobe Restaurant in Tlaquepaque, a village near Guadalajara, has a very inventive and modern menu, including this dish. Serve as a vegetarian entrée or with a small steak. Fresh Tomatillo Sauce is served on the side.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

  • Fresh Tomatillo Sauce optional
  • 1 tablespoon olive oil
  • 1 medium white onion finely chopped
  • 1 small carrot cut into 1⁄4-inch dice
  • 2 small zucchini cut into 1⁄4-inch dice
  • ½ red bell pepper neatly diced, about ¼ inch
  • 1 jalapeño chile seeded, ribs removed, and minced
  • ½ cup fresh corn kernels from about 1 ear
  • ½ teaspoon salt or to taste
  • ⅛ teaspoon freshly ground pepper or to taste
  • 2 teaspoons unsalted butter
  • Potato Masa Cakes with Grilled Chicken

Instructions

  • Prepare the salsa, if using.
  • Then, in a large skillet, heat the oil over medium heat and cook the onion, stirring, until softened, about 3 minutes.
  • Add the carrot and cook, stirring, 1 minute.
  • Add the zucchini, red pepper, jalapeño, and corn.
  • Cook, stirring, until the vegetables are tender, about 4 minutes.
  • Stir in the salt, pepper, and butter.
  • Reserve in the pan off heat.
  • Prepare the potato masa cakes.
  • To serve, reheat the vegetables.
  • Place 1 potato cake in the center of each of 4 serving plates.
  • Divide the vegetable mixture over each cake.

Notes & Wine Advice

Serve with green salsa, if desired.
————————————————————————————————–
Course; Cake
Cuisine; Mexican

Masa Snacks, Veracruz Style

Masa Snacks, Veracruz Style

Picadas
No wonder picadas, the filled masa dough snacks similar to those called sopes in other parts of Mexico, are so popular in Veracruz. The typical red and green toppings are colorful, and taste great! Picadas are finger foods and should be served as soon as they are made.This recipe is for picadas with red sauce. (To make picadas with the green topping, make masa shells exactly as directed in this recipe, and top with Fresh Tomatillo Sauce, instead of red sauce.)
Deel op Facebook Print Recipe

Ingredients

Makes 18 to 20 appetizers

Instructions

  • 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.
  • 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 ¼ inch all around.
  • Cover with a kitchen towel to keep moist.
  • Repeat with the remaining balls.
  • Reserve the shells while preparing the tomato sauce.
  • 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.
  • 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 ½ teaspoon of cheese on top, and serve at once while still warm.
————————————————————————————————–
Course; Snack
Cuisine; Mexican

Masa Patties Stuffed with Pork, Onion, and Salsa

Masa Patties Stuffed with Pork, Onion, and Salsa

Gorditas de Cerdo
These masa patties are stuffed with a delicious combination of pork, onion, and salsa. These gorditas are from Dona Julia Gorditas, a great little place in Zacatecas.
Deel op Facebook Print Recipe

Ingredients

Makes 12 snacks

  • Basic Corn Tortilla Dough
  • 2 teaspoons vegetable oil or olive oil
  • 1 pound thinly sliced ¼ inch pork cut from the leg or sirloin
  • ¼ teaspoon salt or to taste
  • 1 medium white onion finely chopped
  • 2 medium garlic cloves finely minced
  • ½ cup thick and chunky bottled salsa

Instructions

  • Proceed as described in of Masa Patties Stuffed with Beans and Cheese (preceding recipe).
  • 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.
  • 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.
  • 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.
  • )
  • 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.
————————————————————————————————–
Course; Pork / Snack
Cuisine; Mexican

Masa Patties Stuffed with Beans and Cheese

Masa Patties Stuffed with Beans and Cheese

Gorditas de Frijoles y Queso
Gordita, or "little fat one", generally means a savory snack made with corn tortilla dough. The size and what goes on top or inside varies from region to region. Just as with similar snacks called sopes and chalupas, it's an adventure trying all different kinds when traveling in Mexico.This recipe is from Dona Julia's Gorditas in Zacatecas, a wonderful fast food establishment that offers a number of fillings stuffed inside the plump tortillas—all made fresh to order.
Deel op Facebook Print Recipe

Ingredients

  • Basic Corn Tortilla Dough
  • 1½ cups refried beans canned or homemade
  • 1 cup shredded Chihuahua or Monterey Jack cheese
  • Jarred pickled jalapeño chiles en escabeche, seeded and cut into strips or rings

Instructions

  • Then, make 12 egg-size tortilla balls.
  • Put on a plate; cover to keep moist.
  • 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.
  • Lay the tortilla on the hot pan.
  • Cook until the edges look dry, about 40 seconds.
  • With a spatula, turn and cook the second side for 1 minute.
  • Turn again and cook for 15 seconds.
  • (If it puffs, that’s good, it will be easier to cut open for the filling.
  • ) Put the tortillas on a plate, cover to keep moist and repeat making small fat tortillas until all are finished.
  • 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 tablespoons refried beans, 1 tablespoon cheese, and 2 or 3 strips of jalapeño.
  • 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 but still soft, about 2 minutes total.
  • Serve at once.
————————————————————————————————–
Course; Cheese / Snack
Cuisine; Mexican

Potato Masa Cakes with Grilled Chicken

Potato Masa Cakes with Grilled Chicken

Tortitas de Papas y Masa con Pollo Asada
Strips of pan-grilled chicken are stacked on a crisp potato masa cake for this modern Mexican presentation. The chicken can also be cooked on an outdoor grill, if desired.
Deel op Facebook Print Recipe

Ingredients

Makes 4 servings

Instructions

  • Preheat the oven to 200°.
  • Prepare the Potato Masa Cakes, and keep warm in the oven while cooking the chicken.
  • Rub the chicken with the 2 teaspoons of oil and season with about ¼ teaspoon of the salt.
  • Heat a stovetop grill pan over medium-high heat and cook the chicken breasts about 4 to 5 minutes per side or until browned with grill marks on the outside, firm to the touch, and no longer pink inside at the thickest part.
  • Meanwhile, in a skillet, cook the corn with the butter, stirring, until completely heated through, 3 to 4 minutes.
  • Reserve in the pan off heat.
  • Remove the chicken to a cutting board and slice thinly crosswise.
  • Remove the potato cakes from the oven and put 1 cake in the center of each of 4 warm plates.
  • Arrange the chicken strips equally on top of each potato cake and top each with some salsa and a dollop of sour cream.
  • Spoon a portion of the corn around the cakes on each plate.
  • Scatter chopped cilantro over all.
————————————————————————————————–
Course; Chicken / Quiche
Cuisine; Mexican