Masa Cakes From Veracruz Recipes

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BOCOLES RECIPE



Bocoles Recipe image

These delicious corn dough patties can be eaten for breakfast, lunch, or dinner. They can be served plain, with cheese, or stuffed like a gordita. Some of the fillings are pork cracklings in salsa, eggs, picadillo, refried beans, and cheese.

Provided by Mely Martínez

Categories     Antojitos

Time 20m

Number Of Ingredients 6

1 cup of corn flour
½ tsp salt
4 tablespoons butter or lard
1/3 cup crumbled queso fresco*
3 Tablespoons of chopped fresh cilantro (or mint)
¾ cup warm water

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.

Nutrition Facts : ServingSize 2 Bocoles, Calories 126 kcal, Carbohydrate 14 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 236 mg

PUPUSAS (MASA CAKES) WITH BACON AND CHEDDAR



Pupusas (Masa Cakes) with Bacon and Cheddar image

A pupusa [pu'pusa], is a traditional Salvadoran dish made from a thick, handmade corn tortilla that is usually stuffed with a blend of cheeses, pork and/or refried beans. I made these years and years ago, and today when I was going through my recipe files, I found it. These are incredibly easy to make and the way I make them,...

Provided by Andy Anderson !

Categories     Other Appetizers

Time 20m

Number Of Ingredients 6

2 c masa harina
1 pinch salt, kosher variety
1 1/3 c warm filtered water
1 c grated cheese, i use monterey jack, but have some fun with it
4 oz bacon, diced
vegetable oil, for cooking

Steps:

  • 1. Gather your ingredients.
  • 2. Put the bacon in a pan.
  • 3. Chef's Note: The pan should be big enough to cook the Pupusas.
  • 4. Cook the bacon until lightly browned.
  • 5. Place on a paper towel to drain, and reserve the pan with the bacon grease.
  • 6. Combine masa harina, salt, and water in a mixing bowl, along with 2 to 3 teaspoons of the bacon grease. The bacon grease is optional... good, but optional.
  • 7. Knead to form a smooth, moist dough with a play dough-like consistency... Remember play dough?
  • 8. Chef's Note: What is Masa Harina? Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. Literally translated from Spanish, it means "dough flour," because the flour is made from dried masa, a dough from specially treated corn.
  • 9. Divide the dough into six equal portions and roll into balls.
  • 10. Chef's Note: The balls should be about 2 inches in diameter. I suspect you will get from 6 to 8.
  • 11. Using your thumb, poke a nice hole in the center of each of the balls.
  • 12. Fill up the hole with bacon and cheese.
  • 13. Wrap the dough around the filling, and seal. Make sure that there is no leakage.
  • 14. Pat the dough between your hands until you have a nice round disk about 1/4 to 1/2 inch thick.
  • 15. Add the vegetable oil to a pan (just to cover the bottom), and bring the heat up to medium high, and then add the Pupusas.
  • 16. Cook for several minutes per side (about 2 or 3) until each side is golden brown.
  • 17. Chef's Tip: I went crazy and used the same pan that I cooked the bacon in... So, I cooked them in bacon grease (I think I have a death wish). If you don't want to use the bacon grease, just wipe out the pan and use the vegetable oil.
  • 18. Serve warm with a nice runny egg or two. Enjoy.
  • 19. Keep the faith, and keep cooking.

MASA CORN CAKES WITH POACHED EGGS



Masa Corn Cakes with Poached Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

2 large ripe tomatoes (about 1 pound), finely diced
1/4 small white or red onion, finely diced
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1/4 cup chopped fresh cilantro
Kosher salt
2 cups whole milk
3 tablespoons unsalted butter, sliced
2 cups masa harina corn flour
Kosher salt
2 teaspoons sugar
1/3 cup crumbled queso fresco or feta cheese, plus more for garnish
2 tablespoons extra-virgin olive oil
8 large eggs
1 tablespoon white vinegar
1 Hass avocado, chopped, for garnish

Steps:

  • See how to poach eggs
  • Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
  • Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
  • Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
  • Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

SALVADORAN STUFFED MASA CAKES



Salvadoran Stuffed Masa Cakes image

Provided by Rubén Martínez

Categories     Bean     Pork     Quick & Easy     Mozzarella     Meat     Hominy/Cornmeal/Masa     Gourmet

Yield Makes 16 cakes

Number Of Ingredients 6

1/2 pound fresh mozzarella, coarsely grated (2 cups)
1 cup cooked small red beans or kidney beans, rinsed and drained if canned
1 cup finely chopped chicharrón (fried pork rind)
4 cups corn tortilla flour (masa harina)
3 cups water at room temperature
Accompaniment: Salvadoran Coleslaw

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 SNACKS, VERACRUZ STYLE



Masa Snacks, Veracruz Style image

Number Of Ingredients 9

1 tablespoon vegetable oil, plus extra for frying the picadas
1/4 cup finely chopped onion
1 clove garlic (medium), finely chopped
1 , serrano chile kimmy, , finely chopped with seeds
4 plum tomatoes, (about 8 ounces), broil-roasted
..........Click the Edit tab and select this entry to open the recipe.
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt, or to taste
1/2 cup crumbled cotija or mild feta cheese

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.

Nutrition Facts : Nutritional Facts Serves

FRIED MASA CAKES WITH CHEESE (AREPAS DE QUESO)



Fried Masa Cakes with Cheese (Arepas de Queso) image

Categories     Milk/Cream     Breakfast     Fry     Picnic     Lunch     Mozzarella     Cornmeal     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 arepas

Number Of Ingredients 7

2 1/2 cups milk
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 1/2 cups white arepa flour (precooked cornmeal)
1 teaspoon salt
1 tablespoon sugar
1 cup grated mozzarella
2 tablespoons vegetable oil

Steps:

  • Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
  • Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
  • Add hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
  • Form dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
  • Heat ‚ tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.

MASA CAKES AND EGGS



Masa Cakes and Eggs image

I got this from Food Network Magazine and it instantly became a favorite. The portion size (1 masa cake with 1 poached egg) looks small, but my boyfriend and I are both hearty eaters and neither of us can finish two. I recommend one with a couple strips of bacon and a slice of cantaloupe for the perfect breakfast!

Provided by Silverhawk13

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup milk
1 tablespoon butter
1 cup masa harina cornflour
1 teaspoon sugar
1/4-1/2 teaspoon salt
1/4 cup feta or 1/4 cup queso fresco, crumbled
1 tablespoon extra-virgin olive oil
4 eggs, poached
salsa, to taste
extra feta (to garnish)
chopped avocado (to garnish)

Steps:

  • Warm milk with butter over low heat, just until butter melts. Do not bring to a boil. Combine masa harina, sugar, salt, and cheese in a bowl. Stir in milk mixture to make a soft dough. Shape the dough into 4 portions (about 1/4 c each), and flatten slightly to make a disc shape.
  • Heat the olive oil over medium heat, and fry the masa cakes until crisp and golden (about 3 1/2 minutes per side). Remove and drain. Keep warm while you make the eggs.
  • I highly recommend a microwave egg poacher, as it makes the eggs the perfect size and shape. But if you don't have one of those, you can poach the eggs as follows:.
  • Bring a deep pan of water to a simmer (don't boil, as it will cause the eggs to disintegrate). Add 1 T white vinegar to help the eggs hold their shape.
  • Break the egg into a small cup or bowl. Stir the simmering water to create a gentle whirlpool, then quickly slide the egg into the water (this helps the egg keep its shape. Poach the eggs for 3 1/2 minutes, or until the whites are set but the yolks are runny. Remove with a slotted spoon and drain on paper towels.
  • To serve, place a masa cake on plate and top with egg. Add salsa to taste (we like La Victoria's Cilantro Salsa the best for this dish). Then sprinkle with extra feta and chopped avocado.
  • Enjoy!

Nutrition Facts : Calories 318.6, Fat 15.5, SaturatedFat 6.6, Cholesterol 236, Sodium 373.2, Carbohydrate 33.9, Fiber 0.3, Sugar 1.8, Protein 9.7

MASA CAKES FROM VERACRUZ



Masa Cakes from Veracruz image

Number Of Ingredients 4

1 cup masa, harina, (flour for corn tortillas)
1/2 cup lukewarm tap water
2 tablespoons plus 2 teaspoons vegetable shortening
1/4 teaspoon salt

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.

Nutrition Facts : Nutritional Facts Serves

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