Masa Shells With Refried Beans And Chicken Food
MASA SHELLS WITH REFRIED BEANS AND CHICKEN
Number Of Ingredients 13
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.
Nutrition Facts : Nutritional Facts Serves
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- Heat ¼ cup oil in a large skillet over medium-high. Cook onion, tossing occasionally, until pieces are charred on all sides, 10–12 minutes (oil will smoke and onion will pop, so be careful). Don’t stop cooking at “browned,” they need to go further.
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- Using your hands, form the dough into a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water in small amounts until the dough is springy and holds together.
- Place the dough ball in the bowl and cover it with a clean kitchen towel or plastic wrap. Let the dough rest for 20 minutes. This will help ensure that all the water gets absorbed.
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