Best Masa Snacks Veracruz Style Recipes

BOCOLES RECIPE

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.

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 SHELLS WITH REFRIED BEANS AND CHICKEN

Steps:

• 1. Prepare the salsa. Reserve. Then, prepare the masa shells. Cover and set aside. Then, prepare the shredded chicken. Cover and set aside, or if made ahead, refrigerate until ready to use. Then, in a nonstick skillet, heat the oil over medium heat and cook the potato, stirring, until lightly browned, about 5 minutes. Add the onions, salt and pepper. Cook for 1 minute. Reserve in the pan off heat. 2. In another skillet, pour oil to a depth of about 1 inch and cook over medium-high heat until the oil shimmers. Fry the masa shells, 3 or 4 at a time, turning once until golden on both sides. Drain on paper towels. 3. Spread about 1 teaspoon of warm refried beans on each shell. Add about 1 teaspoon potato and 1 tablespoon of the shredded chicken. Top with 1 teaspoon of salsa and a dollop of sour cream. Add a thin slice of radish on top of the sour cream, if desired. 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.

POTATO MASA CAKES

Steps:

• 1. In a small saucepan, cook the potato in salted water to cover until very tender, about 8 minutes. Drain and mash potato with the butter while still hot. Cool until lukewarm. 2. In a mixing bowl, using clean hands, mix the masa harina, salt, and water together to make a soft dough. If too dry, add additional water 1 to 2 teaspoons at a time until the dough is moist and soft, but not sticky. Add the mashed potato and work it into the masa with your hands. Divide the dough into 4 equal pieces and form into balls. 3. Put 1 ball between 2 pieces of plastic wrap and gently press and pat lightly with your hands to make a 4-inch round cake about 1/3-inch thick. 4. Preheat the oven to 200°. In an 8-inch nonstick skillet, heat about 1 tablespoon of oil over medium heat. Remove the plastic and fry the cake until golden brown and crisp on both sides, about 5 minutes per side. Put on a baking sheet and keep warm in the oven while shaping and frying the remaining cakes. Serve hot. 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.