Picadas Crimped Masa Tartlets Recipes

PICADAS (CRIMPED MASA TARTLETS)

Steps:

• With your hands, work the salt into the masa and divide into 20 to 22 walnut-sized balls. Press them into rounds about 3 inches across and 1/8 inch thick. Set them side by side (not stacked) on baking sheets as they are shaped, covering them with a damp cloth.
• Lightly grease a griddle or large cast-iron skillet and place over medium-high heat until a drop of water sizzles on contact. Have ready a basket lined with tea towels. Now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking. Place two of the prepared masa rounds on the hot griddle and bake for about 1 1/2 minutes, until the edges shrink away slightly from the pan and lose their raw look. Turn and cook the other side for another 1 to 1 1/2 minutes. Remove to a plate or work surface; while they are still hot, quickly pinch up the edges into a slightly raised rim. Place them in the basket and cover snugly with the towels. Continue with the remaining masa rounds, two at a time.
• In a small saucepan, heat the lard over medium heat until hot but not quite rippling. When ready to serve, arrange the picadas on a griddle and brush with the melted lard.
• Top half of the picadas with about 1 tablespoon of Salsa Verde de Aguacate and the other half with about 1 tablespoon of salsa de chile colorado. Scatter some of the cheese over the sauce in each picada and top each one with a swirl of crema and optional chopped onion.

BRIE-LEEK TARTLETS

Steps:

• In a small skillet, saute leek and garlic in butter until tender.
• Add the cream, salt, pepper and nutmeg; cook and stir for 1-2 minutes or until thickened.
• Place tart shells on a baking sheet.
• Slice cheese into 15 pieces; place one piece in each tart shell.
• Top each with 1 1/2 tsp leek mixture.
• Bake at 350 degrees for 6-8 minutes or until heated through.
• Refrigerate leftovers.

PICADAS (PINCHED MASA TARTLETS)

Steps:

• For the picadas: With your hands, work the salt into the masa.
• Shape it into 20 to 22 walnut-size balls.
• Press them into rounds about 3 inches across and 1/8-inch thick.
• Set them side by side (not stacked) on baking sheets as they are shaped, covering them with a damp cloth.
• Lightly grease a griddle or large cast-iron skillet and heat over medium-high heat until a drop of water sizzles on contact.
• Have ready a basket lined with tea towels.
• Now you must work quickly, because the masa will be supple enough to shape for only a few seconds after baking.
• Place 2 of the prepared masa rounds on the hot griddle and cook for about 1 1/2 minutes, until the edges shrink away slightly from the pan and lose their raw look.
• Turn and cook the other side for 1 to 1 1/2 minutes more.
• Transfer to a plate or work surface and, while they're still hot, quickly pinch up the edges of each into a slightly raised rim.
• Place them in the basket and cover snugly with the towels.
• Continue with the remaining masa rounds, 2 at a time.
• Line a baking sheet with paper towels.
• In a small skillet or saucepan, heat the lard or shortening over medium heat until hot but not quite rippling.
• Using kitchen tongs, slide each picada into the hot fat and let it cook for 10 to 20 seconds.
• Before it starts to brown, lift out, letting it drain well, and set on the prepared baking sheet.
• When all the picadas are done, layer them with guacamole, cooked chicken and salsa.
• Scatter some of the grated cheese over the sauce, top with some chopped onion, if desired, and serve.

SAVOURY PARMESAN TARTLETS

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out pastry sheet on a lightly floured work surface to a large oblong measuring 30 x 40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in fairy cake or muffin tins to form tiny tarts. Prick the bases with a fork.
• Brush the pastry with the beaten egg, scatter with the parmesan and bake for 10-12 mins until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before. When all the pastry cases come out of the oven, roast the cherry tomato halves on a baking tray for 8 mins. The cases will keep in a tin for up to 3 days or freeze for 3 months. The tomatoes will keep in the fridge for 24 hrs.
• To serve, fill some cases with a teaspoon of hummus, a cherry tomato and a few snipped chives. Fill others with soft cheese, a twirl of salmon, dill and black pepper and capers, if you like.

CANCUN MASA TARTS

Steps:

• Prepare Custard Filling:.
• Note: Reserve a small amount of minced peppers for garnish.
• Preheat oven to 350°F Cut heads of garlic in half horizontally and place cut side up in a roasting pan. Drizzle 1 teaspoon olive oil over each half. Sprinkle pan with 2 to 3 tablespoons water, cover tightly with foil, and bake for 30 to 40 minutes.
• Uncover and continue baking until garlic is golden brown, 5 to 7 minutes more. Remove from pan and let cool. Squeeze softened garlic from husks and purée in a blender with a small amount of olive oil.
• In a mixing bowl, whisk egg yolks and set aside. In a heavy-bottomed saucepan, bring cream, bell peppers, and puréed garlic to a simmer and cook for 15 minutes. Gradually add cream mixture to egg yolks, stirring continuously with a spoon. Season with salt and pepper.
• Make the Masa Tart Shells:.
• Note: You will need a muffin tin with cups measuring 1 1/2 inches in diameter to make bite-size tarts.
• Preheat oven to 300 degrees. Using an electric mixer, combine masa and shortening.
• Add salt and powdered chile and mix again. Add chicken stock in 3 batches, mixing well with a spoon after each addition. Dough should be a thick paste; add more masa if too thin.
• Using your fingers or a small spoon, press dough 1/8 inch thick into each cup of muffin tin.
• Assemble Tarts:.
• Ladle custard to just under rim. Bake in a water bath for 1 hour and 10 minutes.
• Remove muffin tin from oven, loosen tarts with a knife, and remove from tin. Sprinkle with cotija cheese and garnish with minced peppers.
• Tarts can be cooked up to 2 days ahead and refrigerated. Reheat at 350°F for about 10 minutes. Makes 24 tarts.