Recipes

Masa Cakes from Veracruz

Masa Cakes from Veracruz

Bocoles
Patricia Quintana, cookbook author and cooking instructor from Mexico City, has been a friend and source of information about Mexican cuisine for many years. Patricia taught me to make bocoles, fat little masa cakes that are served with eggs and sausage for breakfast in the Huasteca region of Veracruz, where Patricia's family owns a ranch. Sometimes bocoles are stuffed with cheese or beans.
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Ingredients

Makes 12 bocoles

Instructions

  • Put the ingredients in a food processor and process until the mixture comes together to form a soft smooth dough.
  • Remove from the processor and knead the dough by hand to test the moistness.
  • The dough should be moist and soft, but should not stick to your hands.
  • If too dry, moisten hands with water and work the dough until it reaches the desired consistency.
  • Put the dough in a plastic bag and let rest for 20 to 30 minutes.
  • Heat a comal, griddle, or skillet over medium heat.
  • Flatten egg-size balls of dough—by hand or in a tortilla press— into small cakes 2½ to 3 inches in diameter and ¼ inch thick.
  • Cook in a large, dry pan for 3 minutes on each side or until crusty and flecked with brown in spots.
  • Serve bocoles warm.

Notes & Wine Advice

To stuff the bocoles: When they are hot off the pan, slit an opening with a small sharp knife and slip in a small thin piece of cheese, such as Monterey Jack, Oaxaca, or asadero.
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Course; Cake
Cuisine; Mexican

Masa Dough Shells with Crab

Masa Dough Shells with Crab

Chalupas con Jaiba
Corn tortilla dough formed into ovals shaped like canoes are called chalupas. These chalupas are fried crisp and filled with crab and green salsa for a terrific appetizer.
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Ingredients

Makes about 16 small appetizers

  • Basic Corn Tortilla Dough
  • Vegetable oil for frying
  • Fresh Tomatillo Sauce or purchased
  • ½ pound fresh or frozen crab meat picked over

Instructions

  • Prepare the masa dough.
  • Divide the dough into 8 equal balls about 2 inches in diameter, then divide each ball in half for 16 (1-inch) balls.
  • Put the balls on a platter and cover with plastic wrap to prevent drying.
  • Form 1 ball into an oval shape resembling a canoe.
  • Pinch up a 1⁄3-inch rim all around the edge.
  • Repeat with the remaining balls.
  • In a medium skillet, heat oil to a depth of about ½ inch.
  • Fry the chalupa shells 2 or 3 at a time over medium-high heat until crisp and golden, about 2 minutes on each side.
  • (If the oil gets too hot, adjust the temperature, as needed.
  • ) Drain the masa shells on paper towels.
  • Prepare tomatillo sauce.
  • Then, fill each chalupa equally with crab and top with a dollop of green sauce.
  • Serve at once.
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Course; Appetizer / Fish
Cuisine; Mexican

Basic Corn Tortilla Dough

Basic Corn Tortilla Dough

Masa para Tortillas
This recipe details how to prepare dough to make corn tortillas from dried corn flour called masa harina. The dough is also used to make a number of masa-based snacks, such as sopes, gorditas, and chalupas. (See Appetizers and Snacks chapter.)If there is a tortilla factory near your home, you can buy prepared wet masa instead of making your own dough. Either way, the dough will work very well. (You don't have to worry about overworking masa dough because there's no gluten that can toughen as there is in wheat flour doughs.)
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Ingredients

Makes about 1 pound masa dough for 12 (6-inch) tortillas

Instructions

  • In a large bowl, mix the masa, water, and salt together with your hands until combined.
  • Knead the dough very well until moist and smooth, but not sticky, about 3 to 5 minutes.
  • If the dough is at all crumbly or seems too dry, moisten hands with water, and knead some more.
  • If the dough sticks to your hands, add masa harina, 1 tablespoon at a time, to achieve a moist, smooth dough.
  • Cover the bowl with plastic wrap, and let the dough rest about 20 minutes before using, or refrigerate for up to 3 days, or wrap and freeze for up to 3 months.
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Course; Tortilla
Cuisine; Mexican

Mushrooms and Poblano Chiles in Guajillo Sauce

Mushrooms and Poblano Chiles in Guajillo Sauce

Hongos y Poblanos en Salsa de Guajillo
This is an outstanding combination to serve with grilled meats, or as a filling for enchiladas or crepes. I also use it in mini-amounts to fill Masa Shells for Sopes and serve as an appetizer.
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Ingredients

Makes about 3 cups

  • 2 large poblano chiles roasted and peeled
  • Guajillo Chile Sauce with Cream
  • 3 tablespoons olive oil
  • 1½ pounds mushrooms use a mixture of portobello, cremini, and white mushrooms, halved and thinly sliced
  • ½ medium white onion finely chopped
  • ¼ cup finely chopped fresh epazote leaves if available, or cilantro
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground pepper or to taste
  • Finely crumbled or grated cotija cheese

Instructions

  • Prepare the chiles.
  • Then, cut out the stem end section of the chiles.
  • Discard the stems and cut the chiles open.
  • Remove the seeds and veins.
  • Rinse the chiles, blot with paper towels, and cut into thin strips, then into dice.
  • Then prepare the guajillo chile sauce.
  • Reserve.
  • Heat the oil in a large nonstick skillet over medium-high heat.
  • Add the mushrooms, poblanos, and onions.
  • Cook, stirring, until the moisture has cooked away.
  • Stir in the epazote, salt, and 1 cup of the reserved guajillo chile sauce.
  • (Save the extra sauce for another use.
  • ) Cook the mushroom mixture until completely heated through, 3 to 4 minutes.
  • Sprinkle top with cheese.
  • Serve hot or as directed in your recipe.
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Course; Sauce / Side Dish
Cuisine; Mexican

Masa Cups with Mushrooms and Chiles

Masa Cups with Mushrooms and Chiles

Garnachas de Hongos y Chiles Poblanos Garnachas are cup-shaped shells formed with corn tortilla dough from Yucatán. The shells are fried and filled with any number of things. Mushrooms, poblano chiles, and a spicy sauce fill these garnachas.
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Ingredients

Makes about 12 appetizers

  • Basic Corn Tortilla Dough
  • All-purpose flour for dusting
  • Mushrooms and Poblano Chiles in Guajillo Sauce
  • Vegetable oil for frying
  • Finely chopped epazote leaves or fresh cilantro for garnishing

Instructions

  • Make the masa dough (tortilla dough) and roll into approximately golf-ball-size pieces.
  • Flatten each ball to about 2½ inches.
  • Using thumbs and fingers, pinch up the edges all around and form into shallow bowls about ¾ inch deep.
  • Place the formed shells on a baking sheet, dusted with flour.
  • Cover with plastic wrap to prevent drying out while preparing the mushroom filling.
  • In a heavy medium skillet, pour oil to a depth of 1½ inches.
  • When the oil shimmers, fry the shells, in batches, on both sides until golden brown, about 1 to 2 minutes on each side.
  • Drain on paper towels.
  • Fill the shells with the mushroom mixture while still hot.
  • Sprinkle the tops with chopped epazote leaves or cilantro, if desired, and serve at once.
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Course; Appetizer
Cuisine; Mexican

Masa Cups with Spicy Meat Filling

Masa Cups with Spicy Meat Filling

Garnachas con Carne Molida
Fresh masa dough is formed into small cups or shells called garnachas in Yucatán. One minor difference with sopes is that these garnacha cups are deeper. The little shells are finger food and can be filled with just about anything.
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Ingredients

Makes about 16 appetizers

  • Basic Corn Tortilla Dough
  • All-purpose flour for dusting
  • Vegetable oi l for frying
  • 1 pound lean ground pork or beef
  • ½ medium onion finely chopped
  • 2 medium garlic cloves finely chopped
  • 1 teaspoon dried oregano Mexican variety preferred, crumbled
  • 2 medium tomatoes peeled and chopped
  • 1 teaspoon bottled chipotle salsa
  • ¼ teaspoon salt or to taste
  • Fresh salsa sour cream, and chopped cilantro (optional)

Instructions

  • 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 2½ 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.
  • 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.
  • In a heavy medium skillet, pour oil to a depth of 1½ 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.
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Course; Appetizer / Beef / Pork
Cuisine; Mexican

Ground Beef Sopes

Ground Beef Sopes

Sopes con Carne Molida Spicy ground beef is an easy topping that almost everyone likes for rustic finger foods called sopes. Prepare all the parts ahead and keep them warm. Masa shells are fried just before being filled, and need to be served right away. For convenience, mix the ground beef with a prepared red salsa of your choice.
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Ingredients

Makes about 16 appetizers

Instructions

  • Prepare the masa shells.
  • Cover and set aside.
  • Then, in a medium nonstick skillet, heat the oil over medium heat and cook the onion, stirring, until translucent, about 3 minutes.
  • Add the ground beef and cook, breaking up lumps into small bits, until the meat is browned and cooked through, 6 to 8 minutes.
  • Stir in the salsa and cilantro.
  • Set aside off heat.
  • In another skillet, pour oil to a depth of about 1 inch and cook over medium-high heat until the oil shimmers.
  • Fry the masa shells, 3 or 4 at a time, turning once until golden on both sides.
  • Drain on paper towels.
  • Spread 1 teaspoon of warm refried beans on each shell.
  • Add 1 tablespoon of the beef mixture and top with a bit of shredded lettuce.
  • Add a dollop of sour cream.
  • Serve at once.
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Course; Beef
Cuisine; Mexican

Masa Shells with Refried Beans and Chicken

Masa Shells with Refried Beans and Chicken

Sopes de Pollo y Frijoles Refritos Warm refried beans, finely diced fried potatoes, green onion, chicken, and spicy green salsa add up to one of the most popular sopes ever. The sopes and layered components can be made ahead. The final frying and filling of the sopes goes pretty fast. Make plenty, for they’ll be snapped up quickly.
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Ingredients

Makes about 16 appetizers

Instructions

  • Prepare the salsa.
  • Reserve.
  • Then, prepare the masa shells.
  • Cover and set aside.
  • Then, prepare the shredded chicken.
  • Cover and set aside, or if made ahead, refrigerate until ready to use.
  • Then, in a nonstick skillet, heat the oil over medium heat and cook the potato, stirring, until lightly browned, about 5 minutes.
  • Add the onions, salt and pepper.
  • Cook for 1 minute.
  • Reserve in the pan off heat.
  • In another skillet, pour oil to a depth of about 1 inch and cook over medium-high heat until the oil shimmers.
  • Fry the masa shells, 3 or 4 at a time, turning once until golden on both sides.
  • Drain on paper towels.
  • Spread about 1 teaspoon of warm refried beans on each shell.
  • Add about 1 teaspoon potato and 1 tablespoon of the shredded chicken.
  • Top with 1 teaspoon of salsa and a dollop of sour cream.
  • Add a thin slice of radish on top of the sour cream, if desired.
  • Serve at once.
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Course; Appetizer / Chicken
Cuisine; Mexican

Masa Shells with Chicken and Potatoes

Masa Shells with Chicken and Potatoes

Sopes de Pollo y Papa
Masa shells (called sopes) are served all over Mexico. They are topped with just about anything and are quite addictive!
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Ingredients

  • Masa Shells for Sopes
  • 2 skinless boneless chicken breast halves
  • Oil for frying
  • ½ medium white onion finely chopped
  • 2 cooked boiling potatoes peeled and finely diced
  • ½ teaspoon salt
  • ½ cup green salsa purchased or homemade
  • ½ cup crumbled cotija or mild feta cheese
  • 6 small radishes thinly sliced

Instructions

  • Prepare the masa shells.
  • Then, cover and set aside.
  • Cook the chicken breasts over medium heat in 1 cup of salted water until no longer pink in the center, about 8 minutes.
  • Remove the pan from the heat and cool the chicken in the liquid about 10 minutes.
  • When cool, shred the meat and reserve in a bowl.
  • In a medium nonstick skillet, heat about 1 tablespoon of oil and cook the onion, stirring, until translucent, about 3 minutes.
  • Add the diced potatoes and salt.
  • Cook, stirring, until the potatoes start to brown, about 5 minutes.
  • Transfer to the bowl with the chicken.
  • Stir in the salsa.
  • Set aside.
  • Wipe out the skillet with paper towels.
  • Add fresh oil to a depth of about 1 inch and cook over medium-high heat until the oil shimmers.
  • Fry the reserved masa shells, 3 to 4 at a time, turning once until golden on both sides, about 2 minutes on each side.
  • Drain on paper towels.
  • Put a portion of the chicken mixture on each sope.
  • Sprinkle each with cheese and garnish with thinly sliced radish rounds.
  • Serve at once.
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Course; Appetizer / Chicken
Cuisine; Mexican

Stuffed and Fried Flour Tortillas

Stuffed and Fried Flour Tortillas

Chimichangas Chicas de Picadillo
Chimichangas are burritos that are fried after being filled and rolled. They are found mainly in the state of Sonora in northern Mexico where very large thin flour tortillas are used. My recipe is more manageable for home cooks, and features a simplified picadillo (chopped meat) filling for small flour tortillas to be served as a first course or light snack.
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Ingredients

Makes 6 snack-size servings

Instructions

  • Prepare the tomato sauce and keep warm.
  • Then, in a large skillet, heat olive oil over medium heat.
  • Add the meat, and cook, breaking it up, until no longer pink, about 3 minutes.
  • Add the onion and cook, stirring, about 3 minutes.
  • Add the salsa, raisins, oregano, cinnamon, allspice, and salt.
  • Cook, stirring occasionally, until mixture is nearly dry, 6 to 8 minutes.
  • Remove from the heat and set the picadillo aside.
  • In a large dry skillet, soften the tortillas, 1 at a time, over medium heat, turning once or twice until soft and warm, about 1 minute total for each tortilla.
  • Stack and cover with a kitchen towel to keep warm.
  • (Or microwave the tortillas, wrapped in damp paper towels, about 1 minute on high.
  • )
  • Preheat the oven to 200°.
  • Put 1 warm tortilla on a plate.
  • Put about 3 tablespoons filling in the center.
  • Fold the bottom up over the filling, fold in the sides, and fold the top down, overlapping, envelope style.
  • Secure with toothpicks, and put on a tray.
  • Repeat with remaining tortillas.
  • In a large skillet, heat 2 tablespoons of oil over medium heat.
  • Add the filled tortillas, 2 at a time, folded side down, and fry until golden brown on the bottom, about 45 seconds.
  • Turn and brown the second side, 30 to 40 seconds.
  • Place on a baking sheet and keep warm in the oven while frying remaining chimichangas.
  • To serve, put the chimichangas on individual plates, ladle the warm tomato sauce on top, add a dollop of sour cream, and sprinkle with cilantro.
  • Serve at once.
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Course; Tortilla
Cuisine; Mexican