Masa White Bean Snack Recipes

WHITE BEAN AND PUMPKIN SEED MASA APPETIZER

Steps:

• 1. Prepare the tomatillo salsa. Cover and reserve. Then prepare the tortilla dough. Cover with plastic wrap and let rest about 20 minutes. Meanwhile, prepare the filling. In a dry skillet, toast the pumpkin seeds until they start to brown and pop in the pan. Transfer to a plate. 2. When the pumpkin seeds are cool, grind them coarsely in a food processor and put in a bowl. Add the beans, chives, salt, and pepper. Mix well. The mixture will be thick and hold its shape on a spoon. Reserve. 3. Line a tray with plastic wrap. Prepare the tortilla dough to make 8 tortillas. Press 1 (4 1/2-inch) tortilla. Peel off the top piece of plastic, and lay the tortilla on a flat work surface with the bottom piece of plastic still attached. Put about 1 tablespoon of the reserved bean filling on one half of the tortilla. Carefully fold the tortilla over, using the plastic as a guide, and press the edges together to form a crescent. Unfold the piece of plastic. Seal the edges of the filled crescent. Place on the tray. Repeat, pressing, filling, and folding the tortillas until all are finished. 4. In a deep skillet, pour oil to a depth of about 2 inches and heat until the oil shimmers. Fry the filled tortillas 1 or 2 at a time, until deep golden brown on both sides, about 2 minutes on each side. Drain on paper towels. Serve hot, topped with the salsa. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WHITE BEAN AND PUMPKIN SEED MASA APPETIZER

Steps:

• 1. Prepare the tomatillo salsa. Cover and reserve. Then prepare the tortilla dough. Cover with plastic wrap and let rest about 20 minutes. Meanwhile, prepare the filling. In a dry skillet, toast the pumpkin seeds until they start to brown and pop in the pan. Transfer to a plate. 2. When the pumpkin seeds are cool, grind them coarsely in a food processor and put in a bowl. Add the beans, chives, salt, and pepper. Mix well. The mixture will be thick and hold its shape on a spoon. Reserve. 3. Line a tray with plastic wrap. Prepare the tortilla dough to make 8 tortillas. Press 1 (4 1/2-inch) tortilla. Peel off the top piece of plastic, and lay the tortilla on a flat work surface with the bottom piece of plastic still attached. Put about 1 tablespoon of the reserved bean filling on one half of the tortilla. Carefully fold the tortilla over, using the plastic as a guide, and press the edges together to form a crescent. Unfold the piece of plastic. Seal the edges of the filled crescent. Place on the tray. Repeat, pressing, filling, and folding the tortillas until all are finished. 4. In a deep skillet, pour oil to a depth of about 2 inches and heat until the oil shimmers. Fry the filled tortillas 1 or 2 at a time, until deep golden brown on both sides, about 2 minutes on each side. Drain on paper towels. Serve hot, topped with the salsa. From "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 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 WHITE BEAN SNACK

Steps:

• 1. In a saucepan, bring about 2 cups water to a boil. Add the tomatoes and chiles. Cook until the tomatoes and chiles are tender, about 5 minutes. Drain and transfer tomatoes and chiles to a blender. Add the cilantro, garlic, and salt. Blend well. Transfer to a bowl. 2. Prepare the masa dough then, roll the dough into balls 1 1/2 inch in diameter. Cover to keep from drying out. Set up tortilla press. Put 1 piece of plastic on the bottom of the tortilla press. Place 1 dough ball on the plastic covered press. Top the ball with another piece of plastic. Lower the handle and press into 3 1/2- to 4-inch tortilla about 1/8-inch thick. Remove the top piece of plastic. Holding the tortilla with the bottom piece of plastic attached, spread 1 tablespoon of beans on top of the tortilla. Fold tortilla in half, remove the second piece of plastic and shape the tortilla into an oval and pat to flatten. Pinch the edges to seal the beans inside. Repeat until all are filled. 3. Heat a dry nonstick skillet over medium-high heat. Cook the filled tortillas on the hot pan, 2 at a time, until light brown on the bottom, about 3 minutes. Turn and cook until lightly browned. Brush tops lightly with oil. Turn again and cook 1 minute. Brush with oil, turn and cook 1 minute more. Remove to a plate. Cover to keep warm. Repeat until all are cooked. Top each tlacloyo with the tomato sauce and sprinkle with cheese. 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.