Masa Cups With Spicy Meat Filling Food

MASA CUPS WITH SPICY MEAT FILLING

Steps:

• 1. Lightly dust a baking sheet with flour. Make the masa dough (tortilla dough) and roll into approximately golf-ball size pieces. Flatten each ball to about 2 1/2 inches. Using thumbs and fingers, pinch up the edges all around and form into shallow bowls about 3/4-inch deep. Place the formed shells on the baking sheet. Cover with plastic wrap to prevent drying out until ready to fry. 2. In a large skillet, heat 1 tablespoon of oil over medium heat. Break up the meat and add to the hot oil. Cook, stirring until no longer pink, 3 to 4 minutes. Add the onion, garlic, and oregano. Cook, stirring, for 5 minutes. Add the tomatoes and chipotle salsa. Raise the heat and cook briskly to reduce the juices. Season with salt. Remove from the heat. Keep warm while frying the shells. 3. In a heavy medium skillet, pour oil to a depth of 1 1/2 inches. When the oil shimmers, fry the shells in batches, on both sides, until golden brown. Drain on paper towels. Fill the shells with the meat mixture while still hot. Top with a little salsa, sour cream, and a sprinkle of cilantro, 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.

CRISPY MASA BOATS WITH PORK PICADILLO

Steps:

• For picadillo:
• Place pork in heavy medium saucepan. Add pinch of salt and enough cold water to cover by 1/2 inch. Bring to simmer over medium heat. Reduce heat to medium-low and simmer gently, uncovered, until meat is tender, about 1 hour 10 minutes. Cool meat in broth. Using slotted spoon, transfer meat to work surface; discard broth. Shred meat coarsely into large bowl.
• Place tomatoes with juices and chiles into blender and puree. Heat oil in heavy large skillet over medium-high heat. Add onion and sauté 3 minutes. Add garlic and sauté 1 minute. Add pork and sauté until browned, about 10 minutes. Mix in raisins, vinegar, pepper, and cinnamon, then tomato puree. Simmer until picadillo is thick, stirring often, about 6 minutes. Season to taste with salt. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using.)
• For dough shells:
• Combine fresh masa or masa harina mixture, lard, flour, baking powder, and salt in large bowl. Knead well, adding more warm water by tablespoonfuls as needed until dough is soft, smooth, and pliable but not sticky. Divide dough into 12 equal pieces; shape into balls. Place on sheet of foil. Cover with plastic wrap to prevent drying.
• Flatten balls with moistened fingertips to 2 1/2x3/4-inch disks. Heat heavy large griddle or skillet over medium-high heat. Place 3 disks on griddle. Cook until outsides are light brown but insides are still soft and uncooked, about 3 minutes per side. Transfer disks to baking sheet. Repeat with remaining disks.
• Using greased knife, cut each disk horizontally in half; turn so uncooked sides are up. Using fingertips, flatten uncooked center of each and pinch edge of soft dough between fingertips to form 1/4- to 3/8-inch-high rim.
• Pour enough oil into large skillet to reach depth of 1/2 inch. Attach deep-fry thermometer and heat oil to 350°F to 360°F. Fry 4 dough shells at a time until lightly browned and crunchy outside but still tender inside, about 1 minute. Using slotted spoon, transfer shells to paper towels to drain. Spoon warm filling into each shell. Sprinkle with almonds and serve.