Masa Snacks Veracruz Style Recipes

VERACRUZ-STYLE SAUCE

Steps:

• In a medium stockpot, heat oil over medium-high heat. Add whole garlic cloves, and cook, stirring, until golden on all sides. Remove garlic and discard. Add minced garlic and the onion. Cook, stirring frequently, until onions are translucent, about 3 minutes. Stir in tomatoes. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 15 minutes.
• Add olives, chiles, capers, bay leaves, parsley, thyme, marjoram, oregano, salt, canela, and wine. Cook until the sauce has thickened to desired consistency, 15 to 20 minutes. Taste and adjust for seasoning. If using fresh whole herbs, remove and discard before serving.

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

* APPETIZERS AND SNACKS

Steps:

• Appetizers with Cheese, Meats, and Poultry Melted Cheese Appetizer Melted Cheese with Chorizo Sausage Mushrooms with Melted Cheese Baked Cheese with Green Sauce Avocado and Cheese Appetizer Chicken Wings with Tamarind and Chipotle Yucatán Chicken and Bean Tortilla Snack Chicken Tostadas Smoked Turkey Tostadas Shredded Beef Tostadas Ham and Cheese Appetizer Stuffed Mushrooms with Ham Appetizer Meatballs Meatballs in Almond SauceAppetizers with Fish Spicy Baked Shrimp Shrimp Ceviche Shredded Shrimp Appetizer Chilled Shrimp in Cilantro Salsa Shrimp Salpicón Shrimp, Puerto Vallarta Style Fried Shrimp in Beer Batter Shrimp Fritters Shrimp Pinwheel with Jalapeño and Cilantro Sauce Shrimp Cakes with Corn Salsa Jalapeños with Shrimp Filling Grilled Jalapeños with Tuna Stuffing Tuna in Parsley Sauce Mixed Seafood Cocktail Marinated Fish Cocktail Marinated Scallop Cocktail Marinated Fried Fish Fillets Return-to-Life Shellfish Cocktail Oysters with Garlic and Lime Steamed Clams, Baja Style Clams Steamed in Beer Clams in Red Chili Broth Fried Squid Swordfish Bites with Pineapple and Red Bell Pepper Appetizer Fish Balls Chopped Crab Appetizer Caviar and Serrano Chiles on Crisp Tortilla RoundsChips, Dips, and Nachos Fried Corn Tortilla Chips and Strips Toasted Corn Tortilla Chips Crisp-Fried Whole Tortillas Bacon Guacamole Black Bean Dip Refried Beans with Cheese Green Chiles with Cheese Almond and Cheese Dip Olive and Tomato Dip Yucatán Stuffed Cheese Mushroom Appetizer Spread Tuna, Capers, and Jalapeños Bean and Cheese Nachos Black Bean Nachos Chorizo and Refried Bean Nachos Cheese, Jicama, and Green Chile Nachos Combination NachosFolded and Wrapped Tortilla Snacks Crisp Rolled Chicken Taquitos Crisp Rolled Flautas with Chicken Crisp Rolled Flautas with Chorizo Mushroom and Epazote Tacos Creamy Mushroom Tacos Cactus Tacos Tacos with Steak, Cactus, and Onions Potato and Green Chile Tacos Mashed Potato Tacos with Red Salsa Fish Tacos Red Snapper Fish Tacos Open-Faced Chicken and Cheese Quesadillas Chicken Quesadillas Quesadillas with Oven-Barbecued Beef Quesadillas with Avocado Quesadillas with Zucchini and Cheese Quesadillas with Squash Blossoms Quesadilla Stack with Onions and Cheese Quesadillas with Chiles and Mushrooms Goat Cheese Quesadillas Chickpea Quesadillas with Cheese Yucatán Egg-Stuffed Tortillas with Pumpkin Seed Sauce Bean Burritos Tijuana Pork Burritos Grilled Chicken Burritos Stuffed and Fried Flour TortillasMasa Dough Snacks Masa Shells for Sopes Masa Shells with Chicken and Potatoes Masa Shells with Refried Beans and Chicken Ground Beef Sopes Masa Cups with Spicy Meat Filling Masa Cups with Mushrooms and Chiles Masa Dough Shells with Crab Masa Cakes from Veracruz Potato Masa Cakes with Grilled Chicken Masa Patties Stuffed with Beans and Cheese Masa Patties Stuffed with Pork, Onion, and Salsa Masa Snacks, Veracruz Style Potato Masa Cakes Masa Potato and Cheese Snacks, Oaxaca Style Masa White Bean Snack Masa Quesadillas with Cheese Tortilla Appetizer with Beef and Green Sauce White Bean and Pumpkin Seed Masa AppetizerSandwiches, Bread Snacks, and Turnovers Shrimp Toasts Mushroom Toasts Avocado and Jalapeño Snack Mexican Chicken Sandwiches Roast Beef, Avocado, and Bean Sandwiches Pork Sandwiches with Tomato Sauce Turkey and Avocado Sandwiches Grilled Lamb Sandwiches Cuban Sandwiches Tuna and Jalapeño Sandwiches Shrimp and Avocado Sandwiches Bacon, Onion, and Tomato Sandwiches Poblano Chile, Beans, and Cheese Sandwiches Breaded Veal Sandwiches Mexican Sausage Turnovers Onion, Chipotle, and Epazote TurnoversVegetable Snacks Fried Potato Chips with Lime and Chili Spicy Fried Onion Rings Fried Stuffed Jalapeño Chiles Jicama with Red Chili and Lime Pickled Jalapeños and Carrots Cauliflower with Guacamole Potato Patties Stuffed Potato Appetizers Fried Plantain Pancakes I Fried Plantain Pancakes IIOther Snacks Spicy Roasted Cocktail Peanuts Toasted Pumpkin Seeds Deviled Eggs, Mexican StyleFrom "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MASA SNACKS, VERACRUZ STYLE

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.

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.

MASA POTATO AND CHEESE SNACKS, OAXACA STYLE

Steps:

• 1. In a medium saucepan, boil the potatoes in water to cover until very tender, 12 to 15 minutes. Drain well, and put in a wide shallow bowl. Coarsely and gently break up the potatoes with a fork. Cool the potatoes to room temperature, and allow the steam to dissipate. 2. Meanwhile, in a medium bowl, mix the masa harina with the water. With clean hands, work the dough together until smooth and soft but not sticky. Cover with plastic wrap to prevent drying. 3. Put the cotija cheese in a food processor bowl, and pulse until finely crumbled. Add the prepared masa dough and salt. Pulse to mix. Add the potato and pulse to combine with the dough. The dough should be soft but not sticky. (Add water, 1 teaspoon at a time, if too stiff.) 4. Remove the dough to a flat working surface, and divide the dough into 1 1/2-inch balls. Cover with plastic wrap. To form the molotes, press 1 ball of dough into a 3-inch circle and put 1 stick of the cheese across the center. Wrap the dough around to enclose the cheese. Seal the ends well, with no cheese peeking through, and gently shape the molote to resemble a torpedo. Lay the molote on a baking sheet and cover with a clean kitchen towel. Repeat with remaining dough. 5. In a medium skillet, heat 1 inch of vegetable oil until hot. Fry the molotes, 3 or 4 at a time, frequently turning them, until golden brown, about 2 minutes. Drain on paper towels. Keep warm in a 200° oven. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

VERACRUZ-STYLE RED SNAPPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onions begin to turn translucent, 6 to 7 minutes.
• Cook and stir in garlic until fragrant, about 30 seconds. Add capers and caper juice; stir to combine.
• Stir in tomatoes, olives, jalapeno pepper, . Cook and stir until jalapeno pepper softens and tomatoes begin to collapse, about 3 minutes. Remove from heat; stir in oregano.
• Drizzle 1 teaspoon olive oil into a small baking dish. Sprinkle in 1 tablespoon of the tomato-olive mixture. Top with 1 snapper fillet, salt, black pepper, and cayenne pepper. Top with more filling and juice from 1 lime. Repeat with remaining snapper fillet, seasoning, and lime juice in a second baking dish.
• Bake in the preheated oven until fish is flaky and no longer translucent, 15 to 20 minutes.

MASA SNACKS, VERACRUZ STYLE

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.