Masa Stuffing Food

RAY GARCIA'S MASA STUFFING RECIPE

Steps:

• Roast the potatoes: Heat the oven to 425 degrees. Prick the potatoes all over with a fork. Place on a foil-lined, rimmed baking sheet and roast until a knife easily pierces them, 40 minutes to 1 hour. Remove and set aside until cool enough to handle, then peel and run through a ricer to mash.
• Roast the marrow: Once the potatoes are removed from the oven, place the marrow on a foil-lined, rimmed baking sheet and roast just until the bones begin to brown and the marrow softens, about 15 minutes. Remove and push the marrow out of the bones. Cut the marrow into small pieces and set aside. Discard or save the bones for another use. Reduce the oven temperature to 275 degrees.
• Roast the poblanos: Place the chiles on a rack set over a gas stove-top burner heated over high heat. Roast until the skin on all sides of each chile is charred, about 5 minutes, turning frequently. (If you have an electric or ceramic stove top, roast the chiles in the oven using the broiler setting until charred on all sides.) Wrap each pepper in plastic wrap and set aside until the peppers are cool enough to handle, then peel the skin (the skin should stick to the plastic wrap). Rub the plastic wrap against the skin to loosen and remove it. Stem and seed each pepper, thinly slice. Set aside.
• In a large bowl, gently mix together the masa with the mashed potatoes and garlic oil. Slowly add water until the mixture has the consistency of muffin batter, about 1/3 cup of water. Fold in the bone marrow.
• Pour the mixture into an 8-inch square baking dish. Place the dish in a larger roasting pan. Place the pan into the 275-degree oven, and add boiling water to the roasting pan until it comes 2/3 up the side of the baking dish. Cook until the masa mixture is set, 1- to 1 ½ hours. Remove from heat and set aside until completely cool. Cut the cooked masa into 1-inch cubes.
• Meanwhile, in a large skillet heated over medium-high heat, melt the butter. Add the onions and cook until softened, stirring frequently, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the sliced chiles and chard stems and cook until tender, about 10 minutes. Stir in the oregano and cumin, and season with ¾ teaspoon salt and ½ teaspoon pepper, or to taste. Remove from heat and set aside to cool, then stir in the cilantro.
• Heat the oven to 400 degrees. Butter a 13-inch by 9-inch baking dish.
• In a large bowl, gently toss the vegetable mixture with the masa cubes. Stir in the Swiss chard leaves, along with the cheeses.
• In a small bowl, whisk together the eggs and broth. Pour over the large bowl of stuffing and toss gently to moisten. Transfer the stuffing to the buttered dish and cover with foil. Bake for 30 minutes. Uncover and continue to bake until the top is golden-brown, about another 30 minutes.

TAMALE STUFFING

Steps:

• Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with plastic wrap and set aside 5 minutes. Peel off the skin, then roughly chop.
• Preheat the oven to 375 degrees F. Combine the lard, baking powder and 1 teaspoon salt in a large bowl and mix with a wooden spoon until combined. Whisk the masa harina, 2 cups hot water and the broth in a separate bowl; add to the lard mixture and mix until smooth.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the scallions, garlic, chipotles, cumin and orange zest and cook, stirring, until the scallions are soft, about 2 minutes. Add the plantains, roasted poblanos and capers and season with salt.
• Gently stir the scallion mixture into the masa mixture. Line a 9-by-13-inch baking dish with the banana leaves, crossing one over the other, and add the filling. Fold the banana leaves over the filling, tucking them in to seal. Cover with aluminum foil and bake until the filling is set, about 1 hour, 15 minutes, uncovering halfway through.

MASA CORNBREAD STUFFING WITH CHILES

Steps:

• Melt butter in large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add all chiles; sauté until beginning to soften, 12 to 14 minutes. Stir in ground chiles and next 4 ingredients. Transfer vegetable mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cool, then cover and chill.
• Preheat oven to 375°F. Butter 15 x 10 x 2- inch glass baking dish. Stir cilantro into vegetable mixture. Place cornbread cubes in very large bowl; add vegetable mixture and toss gently. Toss in cheese, if using. Whisk eggs and broth in medium bowl, then pour over stuffing and toss gently to moisten. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down.
• Bake stuffing until heated through, about 30 minutes. Remove foil; bake until top is golden, about 30 minutes longer.

TAMALE STUFFING

Steps:

• 1. If you cannot find masa (ask where you buy tortillas) substitute 3.5 cups corn flour with 1.3 cups lard.
• I do not know why, but the website keeps adding harina flour to my word masa which is SOOOO not correct!
• 2. Broil or BBQ poblanos until the skin is charred. Place in bowl, cover with plastic wrap and chill. When cool rub off skin, remove seeds and stem and chopped coarsely.
• 3. Pre-heat oven to 375 degrees.
• 4. In large bowl mix masa (or lard/corn flour mixture), baking powder, salt, broth and water and mix until smooth (you might need to use your hands to get out all the lumps). It's a loose batter.
• 5. Chop onions, zest, garlic, chorizo.
• 6. Put the oil in saute pan and add onions, garlic, zest, chorizo, chipotle, cumin and cook until onion and chipotle are cooked (around 3 minutes).
• 7. Add the poblanos and capers and season with salt.
• 8. Stir the onion mixture into the masa mixture.
• 9. Line a 9x13 baking dish with banana leaves, leaving enough to roll over the top. Cross them so that the batter won't fall out. Pour in the batter, and put another banana leave over the center, bend the leaves from below over to seal. Cover with tin foil.
• 10. Bake until set, about one hour and 15 minutes. Remove the foil half way.
• 11. Enjoy! I loved it.

TORTILLA DRESSING

Steps:

• In a large skillet, saute corn tortilla strips in oil in batches for 1 minute or until golden brown. Drain on paper towels. , In a large bowl, combine the corn tortilla strips, flour tortilla strips, stuffing, onion, red pepper, jalapeno, cilantro, chili powder, sage, coriander, cumin and salt. Stir in egg and broth. , Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 35-45 minutes or until a thermometer reads 160°.

MASA HARINA CORNBREAD

Steps:

• Preheat oven to 425ºF. Place the butter in a 9x9-inch square glass baking dish and put in the oven to melt. Keep an eye on it so it doesn't burn!Meanwhile, in a medium bowl, whisk together the dry ingredients.Measure out the milk and maple syrup in a 2-cup liquid measuring cup. Add eggs and whisk well with a fork. Gradually add melted butter to the milk mixture, making sure to leave 2 tablespoons in the bottom of the baking dish.Add the wet ingredients to the dry ingredients and whisk just until the flour is all moistened. Scrape the batter into the buttered baking dish and spread it out with a spatula. Bake in preheated oven for 20-25 minutes, or until the edges are beautifully golden brown and a toothpick inserted in the center comes out clean.Serve hot with butter and maple syrup.

ONE BOWL GLUTEN-FREE SOUTHERN CORNBREAD (DAIRY-FREE, TOO!)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a glass pie dish or 10-inch cast iron skillet. If melting fat, use the skillet to melt the fat, pour into the batter, then spread the remnant of the fat all over the skillet to grease it.
• Combine ingredients in a large mixing bowl in the order listed. Mix until combined and you have a smooth batter.
• Pour the cornbread batter into greased dish or skillet.
• Bake for 25 minutes or until golden brown and the top springs back when lightly pressed.
• Remove and serve warm!

MASA STUFFING

Steps:

• In medium skillet over moderately high heat, heat oil until hot but not smoking. Add celery, onion, garlic, and jalapeño and sauté until softened, 5 to 7 minutes. Add oregano and sauté 1 minute more. Transfer vegetables to medium bowl and set aside.
• In large bowl, whisk together masa, salt, cumin, baking powder, and pepper. In separate large bowl, using electric mixer, beat butter until light and fluffy, about 30 seconds. In 3 additions each, alternately beat in masa mixture and 2 cups stock, beating after each addition until just combined. Add eggs and beat until smooth. Fold in sautéed vegetables and corn.
• If baking inside turkey: Use immediately to stuff turkey and spread remainder in baking dish as directed in recipe .
• If baking entire recipe as side dish: Preheat oven to 450°F and butter 3-quart casserole or 9- by 13-inch baking dish. Transfer stuffing to dish and drizzle with 1/2 cup stock. Cover with aluminum foil and bake until heated through, about 30 minutes. Uncover and bake until top is slightly crisp and golden, about 10 minutes longer. Serve immediately.

EMPANADAS WITH CORN DOUGH

Steps:

• Prepare the dough in a bowl, mixing the masa harina, salt, and warm water to form a ball, knead dough until smooth. Divide the dough into 12 balls, and flatten and slightly cover with plastic wrap. Set aside.
• Place one ball of dough between two pieces of plastic and press using a tortilla press, a heavy skillet or a dish. I know, you have seen the tortilla press, but somehow I love to use my glass dishes for this step. So, do not be afraid, use whatever you have.
• Remove the top piece of plastic and spoon some of the stuffing onto the tortilla. Leaving enough room to seal the edges.
• Using the piece of plastic fold the dough over to make a half moon shape turn over. Pinch the edges, making sure they seal to avoid any leaking of the mixture while frying. Remove the empanada from the plastic set aside on a large plate or tray and cover with a plastic wrap. Keep working with the rest of the dough making the empanadas.
• Heat the oil in a skillet over high heat. It's frying time!
• Deep fry the empanadas one or two at a time until golden brown.
• About 2 minutes on each side. Drain on paper towels. Serve hot topped with lettuce and avocado. Eat them adding some salsa. After that, take a long walk.