What can I do with masa harina?!
Answers: I bought a bag to make homemade tortillas- so good I will probably do that again....Do you have any other good recipes calling for masa harina? Please share!
Sweet Peppers Stuffed With Masa Harina & Caramelized Onions
Ingredients
2 tablespoons extra virgin olive oil
2 small onions , diced
3 cloves garlic , minced
1 cup dry sherry
1 cup grated manchego cheese
3 1/2 cups masa harina
2 1/4 cups chicken stock
1 1/4 cups unsalted butter , softened
2 tablespoons ground cumin
1 tablespoon kosher salt
1 1/2 teaspoons baking powder
1 teaspoon crushed red pepper flakes
1 tablespoon smoked paprika
6 whole red bell peppers , tops,removed and seeded
fresh cilantro stems (to garnish)
Directions
Prehat the oven to 350*F.
To prepare the filling, heat the oil in a large saute pan until very hot. Add the onions and cook, without stirring for 6 to 8 minutes. Toss and continue to cook until wellc aramelized and golden brown,about 20 minutes total cookign time. Add the garlic and cook for about 1 minute, then add the sherry and cook until the mixture is almost dry, about 4 minutes.
Remove from the heat and let cool.
When cool, fold in the cheese and set aside. In a medium bowl, combine the masa harina and stock and whisk until smooth,add hot water if the mixture is too thick.
In the bowl of a mixer, combine the butter, cumin, salt, baking powder, red pepper flakes and 2 tsp of the paprika. Whip on high speed until fluffy. Lower the speed and add the reconstituted masa, a tablespoon or so at a time, and beat until well blended. Next add the cooled onion mixture and mix well.
Distribute the filling among the peppers. Place the stuffed peppers in a 9 by 13 inch baking dish. Bake for about 30 minutes, until the fillingis hot.
To serve, place each pepper on a plate, garnish with cilantro sprigs, dust the edge of the plates with the remaining 1 tsp smoked paprika. Serve hot.
tamales?
Chi-Chi's Sweet Corn Cake Recipe
Mexican Bread
Ingredients:
1/2 cup butter or margarine, softened
1/3 cup masa harina (Quacker Oats Company)
1/4 cup water
1 (10 oz.) pkg. frozen corn, thawed
1/3 cup sugar
3 tablespoons yellow cornmeal
2 tablespoons heavy cream
1/4 teaspoon baking powder
1/4 teaspoon salt
Garnish:
sliced chiles
Chopped parsley
Directions:
Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Beat butter or margarine until creamy. Gradually beat in masa harina. On low speed, beat in 1/4 cup water. Process corn in food processor, pulsing until coarsely chopped. Stir into masa mixture. Combine sugar, cornmeal, heavy cream, baking powder and salt in small bowl. Stir into corn mixture. Pour into prepared pan and cover with foil. Place in a larger baking pan and pour boiling water halfway up sides of pan. Bake 50 minutes or until set. Uncover and let stand 15 minutes. Sprinkle with sliced chiles and parsley. 8 servings
8 servings.
FOLLOW THE SAME RECIPE AND MAKE SOME GORDITAS !
deep fry let cool and fill with any meat ,even leftover tamale filling ,some lettuce,tomato,shredded cheese ,and some serrano slices/diced
also /same recipe just make meddallion size and fry ( kinda like croutons ) for a really delish-bean soup !!
my recipe !! ( maybe i'll share soon )
taco dumplings ( fried )
champurrado ( drink )
johnny cakes
cunas ( cream corn/meat BOATS )
Mexican Tamales
Yield: 10
INGREDIENTS:
2 tbsp canola oil
2 x cloves garlic, finely chopped
1 x red onion, sliced
2 cup corn kernels, fresh off the cob
1 x green onions, chopped
1 x red hot pepper, chopped
1 x yellow hot pepper, chopped
1 1/2 masa harina
3/4 tsp baking powder
1 tsp chili powder
3/4 tsp salt
3 tbsp softened butter
1/3 cup shortening
3/4 cup vegetable broth
10 x dried corn husks, soaked in water
DIRECTIONS:
1. In a pan sauté the onion and garlic in oil. When cooled, mix with corn, green onion and peppers.
2. Mix the masa, baking powder, chili powder and salt together.
3. In another bowl, beat the butter and shortening together until very light and creamy, about 5 minutes. Gradually beat in 3 tablespoons of masa mixture, then 3 tablespoons of broth until light and fluffy, about 1 minute. Continue beating in the masa and broth, alternately, until the dough is very smooth and of spreading consistency, about 5 minutes.
4. Place 1 husk on a flat surface and put about 1 tablespoon of dough in the center. Put 1 tablespoon of corn, onion and pepper mixture on top of the dough, and then a second tablespoon of the dough. Form it into a cylinder, leaving 1-inch on each end. Fold the sides of the husk to the center to overlap. Tie ends or fold the pointed end over the center of the tamale. Repeat with remaining filling.
5. Place in a bamboo steamer and steam for 15 minutes.
http://www.foodtv.ca/recipes/recipedetai...
oh, that'd have to be tamales, homemade, either shredded chicken or pork. I've only helped roll, and don't know the recipe!