Masa Patties Stuffed With Pork Onion And Salsa Recipes

HOT TAMALES USING CORN FLOUR

Steps:

• In a medium-size pot, combine the pork meat, garlic, onion, Bay Leaf and 1 teaspoon of salt. Cover with the water. Bring to a boil, reduce heat. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour or until meat is tender enough to shred. Remove onion, garlic, Bay leaf, and discard. Skim the broth and when the meat is cool enough to handle shred into bite-size pieces and set aside.
• While the meat is cooking. Soak the dry peppers in a medium size pot with warm water for about 20 minutes. Drain the peppers and place in the blender with the garlic cloves, cumin and 1/3 cup of soaking water. Process until you have a smooth sauce. Heat the vegetable oil in a medium-size skillet over medium heat, add the dry peppers sauce, 1 cup of the meat broth and cook for 8 minutes. Add shredded pork and season with salt and ground black pepper. Add more broth if needed. Simmer until heated through, about 5 more minutes.
• Place corn husks into a large bowl or pot. Pour enough boiling water over the husks to cover. Place a metal lid or heatproof dish on the husks to keep them submerged. Soak for about 45 minutes. Remove, drain and set aside.
• In a large bowl, beat the lard by hand or with an electric mixer until it is light. Add baking powder and the masa-harina and gradually the stock until dough is very light. If your dough looks dry add more broth or water. Taste and add salt if needed.
• Continue to beat until dough is well combined, light and smooth. To make sure your dough is light enough place a small amount in a glass with water. It will float when it's ready.
• Now comes the fun part. Assembling the Tamales. Place a small amount of the dough in the center of a corn husk. Using the back of a spoon spread the dough and top it with 1 1/2 tablespoon of the meat filling. Fold the sides of the husks. Fold bottom toward the center. And place tamales standing up in your already prepared tamal steamer cover with a layer of corn husks and a dish towel, cook for 1 hour and 15 minutes. Add more water to the steamer if needed during that time. For more pictures and instructions to assemble and cooking the tamales check this post "Chicken in green sauce Tamales"
• To check for doneness remove one of the tamales and if the husk can easily be removed from the dough they are ready. But if the dough sticks to the husk place back into the pot and cooks for 15 more minutes.

HOMEMADE SAUSAGE PATTIES

Steps:

• In a small saute pan, cook the bacon over medium heat until rendered but not crispy, about 3 minutes. Add 1 tablespoon vegetable oil and onions, and cook until the onions are soft and begin to turn golden in color, about 3 more minutes. Add the minced garlic and cook an additional 1 minute, or until fragrant. Remove the pan from the heat, and set aside.
• In a medium bowl, use a fork to mix together the bread crumbs, brown sugar, thyme, cayenne pepper, and salt, and pepper. Add the ground pork, egg yolk, and bacon and onion mixture to the bread crumbs, and gently mix with your hands until just combined. Do not over mix. Divide the mixture into 8 even portions and form into patties, pressing a small thumb indentation in the middle of each so they stay flat when they cook. In a large saute pan, heat 1 tablespoon vegetable oil over medium-high heat. Add the sausage patties and brown on both sides, about 2 minutes per side. Add a tablespoon of water and cover the pan for 3 minutes, or until the sausage is fully cooked. Serve hot.

PORK WITH SWEET ONION MARMELLATA

Steps:

• For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil and the onions. Stir to combine and cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot and cook over low heat for 2 hours, stirring every 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consistency and a deep mahogany color.
• Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, and pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap and reserve in the refrigerator.
• About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

SAUSAGE O'PATTIES

Steps:

• Grate the potato onto a cutting board, salt it, then transfer to a paper towel lined bowl or plate to drain.
• Place potato, onion, pork, parsley, thyme, salt and pepper in the food processor and pulse grind to form a sausage mixture. Heat a large nonstick skillet over medium heat with extra-virgin olive oil. When oil is hot, form 8 potato-sausage patties 3 inches wide, 1/2-inch thick, and set into skillet. Cook patties 6 to 7 minutes on each side until they are deeply golden brown in color.

GRILLED SAUSAGE PATTIES WITH PEPPERS AND ONIONS

Steps:

• Preheat the grill to 350 degrees F.
• In a large bowl mix together the pork and all of the spices. Mix well until evenly distributed. Shape the mixture into 5 equal patties. Grill the patties on each side until cooked to desired doneness, about 4 minutes on each side.
• In a large bowl, add olive oil, peppers, onions, salt and pepper, and toss together. Coat the mozzarella in the oil mixture, and transfer the slices to a large plate.
• Using a grate on top of the grill, arrange the onions and sliced peppers. Close the grill and allow to cook for 1 to 2 minutes on each side.
• Put the sliced peppers, onions and mozzarella on top of each meat patty. Close the grill and cook until the cheese melts, about 1 minute.
• Tuck a sausage patty into each roll and arrange on a serving platter.
• Cook's Note: After assembling each sandwich, gently squeeze the patty together so the bread absorbs some of the juice.

POTATO MASA CAKES WITH GRILLED CHICKEN

Steps:

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

HOMEMADE ITALIAN SAUSAGE PATTIES

Steps:

• Combine parsley, salt, fennel, black pepper, garlic, Italian seasoning, minced onion, and red pepper flakes in a spice grinder or mortar and pestle. Grind until all seasonings are finely crushed.
• Place pork in a large bowl and add seasoning mix. Mix with your hands until well combined. Roll into a log and slice into four 1/2-inch thick sausage patties.
• Heat oil in a skillet over medium heat and cook sausage patties for 4 minutes. Turn patties and finish cooking for 4 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (73 degrees C).

MASA PATTIES STUFFED WITH BEANS AND CHEESE

Steps:

• 1. Prepare the dough. Have ready a tortilla press and 2 (8-inch) squares of plastic wrap or 2 small plastic sandwich bags. Then, make 12 egg-size tortilla balls. Put on a plate cover to keep moist. 2. 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. 3. 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. 4. 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. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

JAN'S SAVORY BREAKFAST SAUSAGE PATTIES (PALEO)

Steps:

• Combine pork, molasses, salt, black pepper, sage, thyme, red pepper flakes, onion powder, parsley, nutmeg, fennel seeds, cayenne, and allspice in a large bowl; mix well by hand.
• Divide pork mixture into 16 portions; shape into patties 1/4-inch thick.
• Heat a nonstick skillet over medium heat; pan-fry patties, in batches, until golden and no longer pink in the center, about 5 minutes per side.

ASIAN PORK PATTIES

Steps:

• In a large bowl, combine the first five ingredients. Crumble pork over mixture and mix well. Shape into four patties. , In a large skillet, over medium heat, brown patties 4-5 minutes on each side or until a thermometer reads 160°; drain. Add the pineapple, juice, green pepper and onions; bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a small bowl, combine the vinegar, water, brown sugar and cornstarch. Add to pineapple mixture. Bring to a boil; cook and stir for 2 minutes. Serve with rice.

MEXICAN MEAT PATTIES WITH FRESH CORN SALSA

Steps:

• Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls.
• Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
• Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties.
• Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties.
• Top patties with corn salsa.
• Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.

SAUCY BEEF PATTIES

Steps:

• In a large bowl, combine the egg, bread crumbs, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties. In a large skillet, brown patties on both sides. Remove and set aside; drain drippings., In the same skillet, combine the remaining ingredients. Return patties to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until a thermometer reads 160°. Freeze option: Cool beef patties in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in patties reads 165°, stirring occasionally and adding a little water if necessary.

SALISBURY BURGER PATTIES WITH CARAMELIZED ONIONS

Steps:

• In 12-inch skillet, melt butter over medium-low heat. Stir in brown sugar. Add onions; cook 12 to 16 minutes, stirring occasionally, until onions begin to turn golden brown. Place onions in medium bowl; cover to keep warm.
• In same skillet, cook beef patties over medium heat 6 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Return onions to skillet; pour gravy over onions and patties. Cook 2 to 3 minutes longer, stirring once or twice, until gravy is thoroughly heated. If desired, sprinkle with chopped fresh parsley.

THAI PORK PATTIES WITH SWEET CHILLI & NOODLES

Steps:

• Heat the grill. In a bowl, mix together the pork, garlic, lemongrass, fish sauce and half the coriander. Season with pepper. Mix well and form into 8 patties. Rub each one with the oil and a sprinkling of sugar, then place on a rack in a baking tray.
• Grill the patties for 3 mins each side until golden brown. Meanwhile, in a large bowl, cook the rice noodles following pack instructions. Drain the warm noodles and serve with the patties, chopped spring onions, remaining coriander and a drizzle of sweet chilli dipping sauce.

PORK SAUSAGE PATTIES

Steps:

• In a large bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into six patties. , In a large skillet, cook patties over medium heat for 6 minutes on each side or until meat is no longer pink, turning occasionally. Freeze option: Prepare uncooked patties and freeze, covered, on a plastic wrap-lined baking sheet until firm. Transfer patties to a resealable plastic bag; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 160°.

CRISPY MASHED POTATO & STUFFING PATTIES

Steps:

• In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing., In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into skillet; press to flatten slightly. Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels. If desired, serve with applesauce.

MASA SHELLS FOR SOPES

Steps:

• 1. Prepare the tortilla dough. Then, form the dough into 16 equal balls and cover with plastic wrap to keep soft. Heat a large skillet over high heat and brush with a few drops of oil. Using a tortilla press, put an 8-inch square of plastic on the bottom of the tortilla press. Place 1 of the dough balls on the center and top with another piece of plastic. Lower the handle and press lightly to form a patty about 3 inches in diameter and 1/4 inch thick. Pick up the sope with one hand and remove the top piece of plastic. Flip the dough onto the other hand. Remove the second piece of plastic and place the patty on the hot skillet. Cook about 1 minute. Turn and cook until light brown on the bottom. (The interior will still be soft.) 2. Remove sope from the heat, and while still hot, pinch up the pale top edge to make a small rim all around. Work fast--the sopes are hot! Put the sope on a plate, cover with plastic and repeat with the remaining sopes. Once you get the hang of it, you can press and bake the sopes quickly. Put the sopes in a sealed plastic bag and store refrigerated up to 1 day ahead. Before assembling, the sopes will be fried and filled. To complete and serve, see the recipes for Masa Shells with Chicken and Potatoes or Ground Beef Sopes (see Appetizers and Snacks). From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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.