Salvadoran Stuffed Masa Cakes

Name: Salvadoran Stuffed Masa Cakes
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 16
Cuisine: Southern
Ingredients: 16 servings Accompaniment: Salvadoran Coleslaw; 946 milliliters corn tortilla flour (masa harina); 473 milliliters 1/2 pound fresh mozzarella, coarsely grated; 237 milliliters cooked small red beans or kidney beans, rinsed and drained if canned; 710 milliliters water at room temperature

The recipe Salvadoran Stuffed Masa Cakes is ready in around 1 hour and is definitely an outstanding gluten free and vegetarian option for lovers of Southern food. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 16. One serving contains 160 calories, 7g of protein, and 4g of fat. A mixture of water, kidney beans, mozzarella, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Toss together cheese, beans, pork rind, and 1/2 teaspoon salt in a large bowl with your hands, then press mixture firmly into 16 (1 1/2-inch) balls (for filling).

Ingredients you will need

Cheese

Beans

Pork

Beef

Salt

Equipment you will use

Bowl

Combine tortilla flour, water, and 1/2 teaspoon salt in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. (Dough should be moist but not sticky. If necessary, knead a little more tortilla flour or water into dough.)

Ingredients you will need

Tortilla

Dough

All Purpose Flour

Water

Salt

Equipment you will use

Bowl

Flatten 1/4 cup dough between moistened palms into a 4-inch disk. Wrap disk around a ball of filling, enclosing it, and form into a smooth ball. Reflatten between your palms into a 4-inch disk (1/2 inch thick; filling should remain hidden). Put on a tray lined with plastic wrap and cover with plastic wrap to prevent drying. Make 15 more pupusas.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Heat a comal or large (2-burner) griddle over medium-low heat until hot, at least 2 minutes.

Equipment you will use

Frying Pan

Brush lightly with oil, then cook pupusas in batches, turning and pressing lightly with a metal spatula every 2 to 3 minutes, until crusty and browned in spots (some cheese may ooze out), 10 to 12 minutes total per batch.

Ingredients you will need

Cheese

Cooking Oil

Equipment you will use

Spatula

Serve immediately.

· Pupusas can be formed (but not cooked) 2 hours ahead and chilled, covered with plastic wrap. · Pupusas are best eaten right away but can be kept warm in a 250°F oven while cooking remaining batches. Recrisp on comal 1 minute per side before serving.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Oven

Equipment

Ingredients

Servings:

16servings

Accompaniment: Salvadoran Coleslaw 946milliliters

corn tortilla flour (masa harina)473milliliters

1/2 pound fresh mozzarella, coarsely grated 237milliliters

cooked small red beans or kidney beans, rinsed and drained if canned 710milliliters

water at room temperature

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is Fess Parker Santa Barbara Riesling. It has 4 out of 5 stars and a bottle costs about 9 dollars.