Masa Cakes Authentic Mexican Recipes

BOCOLES RECIPE

Steps:

• Place the corn flour, salt, butter, and cheese in a bowl, and stir to mix well. Once these ingredients are completely mixed, add the chopped cilantro.
• Slowly add the warm water and knead to form a soft dough, it will feel a little sticky. The total kneading time will be about 4-5 minutes. Divide the dough into 8 small balls.
• Heat the griddle over a medium heat, and, using a paper napkin, dab the surface with a little oil. These little patties sometimes tend to stick to the griddle.
• To form the patties/bocoles, place each ball of dough between two pieces of plastic, place on your tortilla maker, and gently press down to form a circle of 2-½ inches in diameter and about 1/3-in thick.
• Bocoles, corn masa cakes recipe
• Place each formed patty on the hot griddle and cook for 2-½ minutes, then turn and cook for 3-½ to 4 minutes and then turn again to cook for 2 more minutes. Remove from the griddle and cover with a kitchen napkin to keep them warm while you cook the rest of the dough.

MEXICAN CORN CAKES

Steps:

• Whisk together masa harina, flour, baking powder, and salt in a medium bowl. Stir in cheese and corn kernels. Add water, 1/4 cup at a time, stirring after each addition until mixture holds together.
• Heat 1/4 cup oil in a cast-iron skillet over medium heat until hot but not smoking, about 5 minutes. Meanwhile, scoop a heaping 1/3 cup mixture, and use your hands to shape into a patty, about 1/3 inch thick. Repeat with remaining mixture, forming 8 patties.
• Working in batches of 4, fry patties, turning once, until golden brown, 2 to 4 minutes per side. Using a slotted spoon, transfer to paper towels to drain. If pan becomes dry, add 2 tablespoons oil for second batch. Cover patties with foil to keep warm, up to 30 minutes.

OVAL MASA CAKES WITH GOAT CHEESE FILLING

Steps:

• Mix goat cheese and cilantro in medium bowl for filling. Cover; chill.
• Combine fresh masa or masa harina mixture, lard, and salt in large bowl. Knead until well blended, adding warm water by teaspoonfuls as needed until dough is soft but not sticky. Divide into 12 equal portions; shape each into ball. Arrange on sheet of foil; cover.
• Cut two 8-inch rounds from heavy-duty resealable plastic bag. Place 1 plastic round on bottom half of tortilla press. Place 1 dough ball in center; top with second plastic round. Close tortilla press, gently flattening dough to 4-inch round about 1/4 inch thick. Peel off top plastic. Arrange 2 tablespoons goat cheese filling in strip in center of dough round. Using bottom plastic as aid, fold up sides of dough over filling. Using moistened fingertips, mold dough into oval, sealing filling inside. Arrange, seam side down, on sheet of aluminum foil. Repeat with remaining masa balls and filling.
• Heat 2 heavy large ungreased griddles or skillets over medium heat. Arrange 6 cakes in each. Cook until cakes are pale golden, 8 minutes per side. Transfer masa cakes to baking sheet. (Masa cakes can be made 2 hours ahead. Let stand at room temperature.)
• Pour vegetable oil into each griddle to depth of 1/8 inch. Heat over medium-high heat 2 minutes. Add 6 masa cakes to each griddle. Fry until masa cakes are heated through and golden brown, about 4 minutes per side.
• Arrange masa cakes on platter. Spoon some tomatillo salsa over. Garnish with radishes. Serve with remaining salsa.

SALVADORAN STUFFED MASA CAKES

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.

MASA CAKES FROM VERACRUZ

Steps:

• 1. 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. 2. 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 2 1/2 to 3 inches in diameter and 1/4 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. NOTE: 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.