Best Masa Cakes And Eggs Recipes

BOCOLES RECIPE

Bocoles Recipe image

These delicious corn dough patties can be eaten for breakfast, lunch, or dinner. They can be served plain, with cheese, or stuffed like a gordita. Some of the fillings are pork cracklings in salsa, eggs, picadillo, refried beans, and cheese.

Provided by Mely Martínez

Time 20m

Number Of Ingredients 6

Ingredients

1 cup of corn flour
½ tsp salt
4 tablespoons butter or lard
1/3 cup crumbled queso fresco*
3 Tablespoons of chopped fresh cilantro (or mint)
¾ cup warm water

Steps:

Place the corn flour, salt, butter, and cheese in a bowl, and stir to mix well. Once these ingredients are completely mixed, add the chopped cilantro.
Slowly add the warm water and knead to form a soft dough, it will feel a little sticky. The total kneading time will be about 4-5 minutes. Divide the dough into 8 small balls.
Heat the griddle over a medium heat, and, using a paper napkin, dab the surface with a little oil. These little patties sometimes tend to stick to the griddle.
To form the patties/bocoles, place each ball of dough between two pieces of plastic, place on your tortilla maker, and gently press down to form a circle of 2-½ inches in diameter and about 1/3-in thick.
Bocoles, corn masa cakes recipe
Place each formed patty on the hot griddle and cook for 2-½ minutes, then turn and cook for 3-½ to 4 minutes and then turn again to cook for 2 more minutes. Remove from the griddle and cover with a kitchen napkin to keep them warm while you cook the rest of the dough.

Nutrition Facts : ServingSize 2 Bocoles, Calories 126 kcal, Carbohydrate 14 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 236 mg

MASA CORN CAKES WITH POACHED EGGS

Masa Corn Cakes with Poached Eggs image

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

Ingredients

2 large ripe tomatoes (about 1 pound), finely diced
1/4 small white or red onion, finely diced
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1/4 cup chopped fresh cilantro
Kosher salt
2 cups whole milk
3 tablespoons unsalted butter, sliced
2 cups masa harina corn flour
Kosher salt
2 teaspoons sugar
1/3 cup crumbled queso fresco or feta cheese, plus more for garnish
2 tablespoons extra-virgin olive oil
8 large eggs
1 tablespoon white vinegar
1 Hass avocado, chopped, for garnish

Steps:

See how to poach eggs
Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

PUPUSAS (MASA CAKES) WITH BACON AND CHEDDAR

Pupusas (Masa Cakes) with Bacon and Cheddar image

A pupusa [pu'pusa], is a traditional Salvadoran dish made from a thick, handmade corn tortilla that is usually stuffed with a blend of cheeses, pork and/or refried beans. I made these years and years ago, and today when I was going through my recipe files, I found it. These are incredibly easy to make and the way I make them,...

Provided by Andy Anderson !

Categories Other Appetizers

Time 20m

Number Of Ingredients 6

Ingredients

2 c masa harina
1 pinch salt, kosher variety
1 1/3 c warm filtered water
1 c grated cheese, i use monterey jack, but have some fun with it
4 oz bacon, diced
vegetable oil, for cooking

Steps:

1. Gather your ingredients.
2. Put the bacon in a pan.
3. Chef's Note: The pan should be big enough to cook the Pupusas.
4. Cook the bacon until lightly browned.
5. Place on a paper towel to drain, and reserve the pan with the bacon grease.
6. Combine masa harina, salt, and water in a mixing bowl, along with 2 to 3 teaspoons of the bacon grease. The bacon grease is optional... good, but optional.
7. Knead to form a smooth, moist dough with a play dough-like consistency... Remember play dough?
8. Chef's Note: What is Masa Harina? Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. Literally translated from Spanish, it means "dough flour," because the flour is made from dried masa, a dough from specially treated corn.
9. Divide the dough into six equal portions and roll into balls.
10. Chef's Note: The balls should be about 2 inches in diameter. I suspect you will get from 6 to 8.
11. Using your thumb, poke a nice hole in the center of each of the balls.
12. Fill up the hole with bacon and cheese.
13. Wrap the dough around the filling, and seal. Make sure that there is no leakage.
14. Pat the dough between your hands until you have a nice round disk about 1/4 to 1/2 inch thick.
15. Add the vegetable oil to a pan (just to cover the bottom), and bring the heat up to medium high, and then add the Pupusas.
16. Cook for several minutes per side (about 2 or 3) until each side is golden brown.
17. Chef's Tip: I went crazy and used the same pan that I cooked the bacon in... So, I cooked them in bacon grease (I think I have a death wish). If you don't want to use the bacon grease, just wipe out the pan and use the vegetable oil.
18. Serve warm with a nice runny egg or two. Enjoy.
19. Keep the faith, and keep cooking.