Masa Cups With Spicy Meat Filling Recipes

SPICY HARISSA MEAT PIES

Steps:

• Combine chile peppers, garlic, olive oil, chili powder, coriander, cumin, lime granules, and sea salt in the bowl of a food processor; pulse until blended. Set aside 1/2 cup harissa and store remainder in the refrigerator for another use.
• Sift flour, chili powder, cumin, and sea salt for the pastry into the bowl of a food processor. Add butter and shortening and pulse until crumbly. Pour cold beer in a little at a time, with the processor running, until a ball of dough forms and pulls away from the sides.
• Transfer dough to a lightly floured silicone pastry mat and roll to a thickness of about 1/8 inch. Cut dough into eight 8-inch circles and cover with waxed paper or a damp cloth while you prepare the meat filling. (If refrigerating dough overnight, let it rest on the counter for at least 15 minutes before using.)
• Heat oil in a heavy skillet over medium heat; stir in onion and garlic. Cook and stir until onion has softened and turned translucent, about 5 minutes. Add ground beef, salt, pepper, cumin, and thyme. Cook and stir until beef is browned and crumbly, about 10 minutes. Stir in the reserved 1/2 cup harissa. Add bread crumbs, beef stock, chili powder, and cayenne pepper. Cover and simmer, stirring occasionally, until all liquid has been absorbed and filling is moist but not watery, 10 to 15 minutes. Remove from the stove and set aside to cool.
• Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
• Mix beer and egg together in a small bowl.
• Uncover the dough circles and place 2 to 3 tablespoons of the meat filling in the center of each circle, leaving a clean margin of dough all the way around. Moisten the edges of the circles with the beer-egg mixture. Fold dough in half, enclosing the filling, and pinch edges closed with a fork. Lightly brush each pastry with beer-egg mixture and transfer to the prepared baking sheet.
• Bake in the preheated oven until pastries are golden brown, about 20 minutes.

CHILAQUILES: ONE OF THE BEST RECIPES WITH MASA

Steps:

• Mix the dough. Mix in a bowl the maseca with water and add a little salt. Make sure it's moist. If it isn't you can add spoonfuls of water until it's just right and set it aside for ten minutes with a kitchen towel.
• Divide the masa. Then make 15 (or 12 if you want a lot of tortillas) equally sized balls. Heat up the pan to medium-high.
• Shape the tortillas. Cover both sides of the tortilla press with plastic. Take one, place it in the middle and press it. Once you open it grab the plastic and drop the tortilla into your other hand.
• Fry the tortillas. Add cookie oil on the pan and cook each side of the tortilla for a little less than a minute on each side. You want to see some brown spots and a bit of bubble up.
• Dry the tortillas. Put them inside a kitchen towel so do away with some of the oil.
• Cook the vegetables. Heat up a saucepan to medium and drop in the tomatillos, serrano peppers, and the garlic clove. Cover it with water and let it simmer for about 10 to 15 minutes until the tomatillos are soft.
• Remove the water. Take out the water, only leaving in about a quarter of it.
• Blend the cooked vegetables. Drop all of this into the blender and blend it until you get a sauce-like consistency.
• Fry the tortillas. Drop a bit of oil in the skillet and fry the tortillas until they get crispy after cutting them into strips.
• Heat the skillet. Clean the skillet and then add another bit of oil and heat it up to medium.
• Cook the sauce. Once it's hot, add in the sauce with the epazote leaves and let it cook for about 5 minutes. Add a little bit of salt and make sure that it doesn't burn.
• Stir the tortillas. Add in the tortillas, and stir them around
• Add the chicken. Then add in the chicken, cover with salsa and cook it all together for 2 minutes.
• Serve. Serve on a plate and add in the crumble cheese, onion, cilantro, and on top of everything the cream cheese.

SPICY BEEF IN LETTUCE CUPS

Steps:

• In a small bowl,combine soy sauce,sherry,cornstarch, sugar and salt; stir well and set aside.
• In a medium bowl, use a spoon to break up the ground beef; gently mix in soy-sauce mixture. Set aside 10 to 15 minutes.
• Heat wok or large, deep skillet over medium-high heat until very hot.
• Add oil and swirl to coat pan; add ginger and garlic.
• Cook for about 1 minute, stirring, until fragrant but not browned.
• Crumble in beef, and use spatula or large slotted spoon to break it up and spread meat over pan to help it cook evenly.
• Cook until it changes color on one side, 1 to 2 minutes.
• Turn meat and cook another minute undisturbed.
• Toss well, using a spatula to break up any large chunks.
• When meat is cooked, add pepper flakes and scallions, then toss well.
• Add sesame oil and remove from heat, tossing until sesame oil is well blended.
• Transfer meat to serving plate; serve hot,warm or at room temperature.
• Arrange lettuce cups on serving platter; fill each with a spoonful of beef or provide lettuce cups and plate of beef and let guests assemble lettuce packets themselves.

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.

CRISPY MASA BOATS WITH PORK PICADILLO

Steps:

• For picadillo:
• Place pork in heavy medium saucepan. Add pinch of salt and enough cold water to cover by 1/2 inch. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until meat is tender, about 1 hour 10 minutes. Cool meat in broth. Using slotted spoon, transfer meat to work surface; discard broth. Shred meat coarsely into large bowl.
• Place tomatoes with juices and chiles into blender and puree. Heat oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add garlic and sauté 1 minute. Add pork and sauté until browned, about 10 minutes. Mix in raisins, vinegar, pepper, and cinnamon, then tomato puree. Simmer until picadillo is thick, stirring often, about 6 minutes. Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using.)
• For dough shells:
• Combine fresh masa or masa harina mixture, lard, flour, baking powder, and salt in large bowl. Knead well, adding more warm water by tablespoonfuls as needed until dough is soft, smooth, and pliable but not sticky. Divide dough into 12 equal pieces; shape into balls. Place on sheet of foil. Cover with plastic wrap to prevent drying.
• Flatten balls with moistened fingertips to 2 1/2x3/4-inch disks. Heat heavy large griddle or skillet over medium-high heat. Place 3 disks on griddle. Cook until outsides are light brown but insides are still soft and uncooked, about 3 minutes per side. Transfer disks to baking sheet. Repeat with remaining disks.
• Using greased knife, cut each disk horizontally in half; turn so uncooked sides are up. Using fingertips, flatten uncooked center of each and pinch edge of soft dough between fingertips to form 1/4- to 3/8-inch-high rim.
• Pour enough oil into large skillet to reach depth of 1/2 inch. Attach deep-fry thermometer and heat oil to 350°F to 360°F. Fry 4 dough shells at a time until lightly browned and crunchy outside but still tender inside, about 1 minute. Using slotted spoon, transfer shells to paper towels to drain. Spoon warm filling into each shell. Sprinkle with almonds and serve.

MASA CUPS WITH MUSHROOMS AND CHILES

Steps:

• 1. Make the masa dough (tortilla dough) and roll into approximately golf-ball-size pieces. Flatten each ball to about 2 1/2 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 a baking sheet, dusted with flour. Cover with plastic wrap to prevent drying out while preparing the mushroom filling. 2. In a heavy medium skillet, pour oil to a depth of 1 1/2 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPICY TOMATO CUPS

Steps:

• Preheat the oven to 350 degrees.
• Lightly grease the cups of a 12-cup muffin tin.
• Separate each biscuit into two layers.
• Place and press a biscuit layer evenly into each cup.
• Combine the mayonnaise, cheese, tomatoes and green chilies, onion, bacon, salt and pepper and mix well.
• Spoon the filling on top of the biscuit layers.
• Bake for 20-25 minutes, or until golden.
• Enjoy.

MASA CUPS WITH SPICY MEAT FILLING

Steps:

• 1. 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 2 1/2 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. 2. 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. 3. In a heavy medium skillet, pour oil to a depth of 1 1/2 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.