Mesa Corn Pie Food

FRESH MASA CORN TORTILLAS

Steps:

• Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
• Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
• Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
• Heat a medium cast-iron skillet or large griddle over medium-high heat.
• Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
• Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
• Serve the tortillas warm.

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.

BLUE MESA GRILL SWEET CORN CAKE

Steps:

• *Noteon Masa: You can buy prepared masa dough at most Mexican and specialty food markets.
• Or you can readily purchase Masa Harina (made by Quaker Oats) which is dried corn that has been ground and treated.
• It is the basic ingredient used in making tamale dough (also called masa).
• Soak corn husks in hot water for 30 minutes until pliable.
• Drain.
• Place vegetable shortening and butter in a mixing bowl and beat on medium speed until mixture becomes fluffy and creamy.
• Add masa and mix on low speed for about 2 minutes.
• Add water and mix well on medium speed.
• Grind the corn coarsely in a food processor.
• In a large mixing bowl combine the corn meal, sugar, whipping cream, baking powder and salt.
• Add the masa mixture and the ground corn and mix well.
• To steam the corn cake, line the steamer basket with the softened corn husks.
• Fill with corn cake batter.
• Cover with more corn husks and a tea towel to absorb moisture.
• Steam on the stove for about 2 1/2 hours.
• Batter should not stick to husks when corn cake is done.
• If it does, it needs to steam longer.
• **Noteon steamers: You can also improvise a steamer by placing a rack on cans in a large stockpot or Dutch oven with a tight-fitting lid.

HIGH MESA CORN WITH PORK

Steps:

• Combine sour cream, lime juice and lime peel in a small bowl; set aside.
• Heat 1 tablespoon oil in large skillet over high heat. Cook and stir bell peppers 6 to 8 minutes or until tender and slightly blackened. Stir in corn; cover and cook 2 minutes. Transfer to platter; keep warm.
• Combine flour, chili powder, cayenne pepper and salt in a shallow plate. Lightly coat both sides of pork in flour mixture. Heat 2 tablespoons oil in skillet over medium-high heat. Add pork and cook 10 to 12 minutes or until no longer pink in center, turning once halfway though cooking. Arrange pork on corn mixture; drizzle with lime sour cream. Sprinkle with cilantro.
• Recipe Note: to broil pork chops, season as above excluding the flour. Broil 4 inches from heating element for 8 to 10 minutes, turning halfway though cooking.

FOUR-CAN CORN PIE

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Place a small nonstick skillet coated with cooking spray over medium heat until hot.
• Add onion; saute 5 minutes or until lightly browned.
• Combine onion, corn, hominy, chilies and cilantro in a large bowl; stir in 1/2 c cheese and egg substitute.
• Spoon mixture into a 9-inch pie plate coated with cooking spray.
• Combine 1/4 c cheese and cornflakes; toss well.
• Sprinkle over corn mixture.
• Bake at 400 degrees Fahrenheit for 50 minutes or until top is browned and mixture is set.
• Serve with 1 tablespoon sour cream.

MESA CORN PIE

Steps:

• Pour corn into a greased 9" x 9" casserole dish add milk. Stir in corn muffin mix, Cheddar cheese, chiles and olives mix well. Dot with butter bake at 350 degrees for 45 minutes. Let cool for about 10 minutes before serving. From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

MESA CORN PIE

Steps:

• Add corn and milk to a large mixing bowl; stir to combine.
• Add in muffin mix, cheese, chiles, and olives; stir to mix.
• Transfer mixture to a greased 9x9 inch casserole dish.
• Dot with butter.
• Bake in a 350 degree oven for 45 minutes; let cool about 10 minutes before serving.