Masa Stuffing Recipes

RAY GARCIA'S MASA STUFFING RECIPE

Steps:

• Roast the potatoes: Heat the oven to 425 degrees. Prick the potatoes all over with a fork. Place on a foil-lined, rimmed baking sheet and roast until a knife easily pierces them, 40 minutes to 1 hour. Remove and set aside until cool enough to handle, then peel and run through a ricer to mash.
• Roast the marrow: Once the potatoes are removed from the oven, place the marrow on a foil-lined, rimmed baking sheet and roast just until the bones begin to brown and the marrow softens, about 15 minutes. Remove and push the marrow out of the bones. Cut the marrow into small pieces and set aside. Discard or save the bones for another use. Reduce the oven temperature to 275 degrees.
• Roast the poblanos: Place the chiles on a rack set over a gas stove-top burner heated over high heat. Roast until the skin on all sides of each chile is charred, about 5 minutes, turning frequently. (If you have an electric or ceramic stove top, roast the chiles in the oven using the broiler setting until charred on all sides.) Wrap each pepper in plastic wrap and set aside until the peppers are cool enough to handle, then peel the skin (the skin should stick to the plastic wrap). Rub the plastic wrap against the skin to loosen and remove it. Stem and seed each pepper, thinly slice. Set aside.
• In a large bowl, gently mix together the masa with the mashed potatoes and garlic oil. Slowly add water until the mixture has the consistency of muffin batter, about 1/3 cup of water. Fold in the bone marrow.
• Pour the mixture into an 8-inch square baking dish. Place the dish in a larger roasting pan. Place the pan into the 275-degree oven, and add boiling water to the roasting pan until it comes 2/3 up the side of the baking dish. Cook until the masa mixture is set, 1- to 1 ½ hours. Remove from heat and set aside until completely cool. Cut the cooked masa into 1-inch cubes.
• Meanwhile, in a large skillet heated over medium-high heat, melt the butter. Add the onions and cook until softened, stirring frequently, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the sliced chiles and chard stems and cook until tender, about 10 minutes. Stir in the oregano and cumin, and season with ¾ teaspoon salt and ½ teaspoon pepper, or to taste. Remove from heat and set aside to cool, then stir in the cilantro.
• Heat the oven to 400 degrees. Butter a 13-inch by 9-inch baking dish.
• In a large bowl, gently toss the vegetable mixture with the masa cubes. Stir in the Swiss chard leaves, along with the cheeses.
• In a small bowl, whisk together the eggs and broth. Pour over the large bowl of stuffing and toss gently to moisten. Transfer the stuffing to the buttered dish and cover with foil. Bake for 30 minutes. Uncover and continue to bake until the top is golden-brown, about another 30 minutes.

MASA STUFFING

Steps:

• In medium skillet over moderately high heat, heat oil until hot but not smoking. Add celery, onion, garlic, and jalapeño and sauté until softened, 5 to 7 minutes. Add oregano and sauté 1 minute more. Transfer vegetables to medium bowl and set aside.
• In large bowl, whisk together masa, salt, cumin, baking powder, and pepper. In separate large bowl, using electric mixer, beat butter until light and fluffy, about 30 seconds. In 3 additions each, alternately beat in masa mixture and 2 cups stock, beating after each addition until just combined. Add eggs and beat until smooth. Fold in sautéed vegetables and corn.
• If baking inside turkey: Use immediately to stuff turkey and spread remainder in baking dish as directed in recipe .
• If baking entire recipe as side dish: Preheat oven to 450°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

BASIC STUFFING

Steps:

• Preheat the oven to 375 degrees F. Melt 1 stick butter in a large skillet over medium heat. Add 2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with 1/4 cup chopped parsley in a large bowl; add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and bake 30 minutes, then uncover and bake until golden, 20 more minutes.

TAMALE STUFFING

Steps:

• Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
• Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
• Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.

MASA CORNBREAD STUFFING WITH CHILES

Steps:

• Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill.
• Preheat oven to 375°F. Butter 15 x 10 x 2- inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
• Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

MASA PATTIES STUFFED WITH PORK, ONION, AND SALSA

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. To make the filling, heat the oil in a large nonstick skillet over medium-high heat. Cook the pork until brown on both sides and white inside, but still juicy, 2 to 3 minutes on each side. Season with salt and transfer pork to a cutting board. Finely chop and reserve. 4. In the same skillet, cook the onion, stirring, until translucent, about 3 minutes. Add the garlic and cook 1 minute. Return the chopped pork to the pan. Add the salsa and stir to mix. 5. 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 to 3 tablespoons of the pork mixture. (Any leftover pork makes great tacos or burritos.) 6. 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, about 2 minutes total, but still soft. 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.

TAMALE STUFFING

Steps:

• 1. If you cannot find masa (ask where you buy tortillas) substitute 3.5 cups corn flour with 1.3 cups lard.
• I do not know why, but the website keeps adding harina flour to my word masa which is SOOOO not correct!
• 2. Broil or BBQ poblanos until the skin is charred. Place in bowl, cover with plastic wrap and chill. When cool rub off skin, remove seeds and stem and chopped coarsely.
• 3. Pre-heat oven to 375 degrees.
• 4. In large bowl mix masa (or lard/corn flour mixture), baking powder, salt, broth and water and mix until smooth (you might need to use your hands to get out all the lumps). It's a loose batter.
• 5. Chop onions, zest, garlic, chorizo.
• 6. Put the oil in saute pan and add onions, garlic, zest, chorizo, chipotle, cumin and cook until onion and chipotle are cooked (around 3 minutes).
• 7. Add the poblanos and capers and season with salt.
• 8. Stir the onion mixture into the masa mixture.
• 9. Line a 9x13 baking dish with banana leaves, leaving enough to roll over the top. Cross them so that the batter won't fall out. Pour in the batter, and put another banana leave over the center, bend the leaves from below over to seal. Cover with tin foil.
• 10. Bake until set, about one hour and 15 minutes. Remove the foil half way.
• 11. Enjoy! I loved it.

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.