I got a couple of requests for the recipes from my last post on these South American goodies so here they are. Just a note about the corn meals, the masa harina can be found in any grocery store or Mexican market. The P.A.N. harina brand name for a finer corn meal. Dio our instructor went to La Superior Mexican market on Stockton Blvd and found it in the isle where South American ingredients are stocked. He said it might differ from market to market they stock this brand. The instructions for the dough says to whisk the masa into the water to avoid lumps but I found that if you mix the water into the masa with your hand adding the water slowly you will avoid the lumps plus you will be able to feel them as you mix.
Papusa with Beans and Cheese
21/2 C masa harina
beans- cooked pinto beans or refried beans
8oz shredded jack cheese
Combine ingredients in a bowl and mix well to combine well. Knead dough for 3-4 minutes until the masa is smooth. If the dough is too wet add a little more masa, if too dry add a little more water.
Divide the dough into 12 equal portions. Roll each portion into a ball and flatten slightly with the palms of your hands. Keep dough covered to keep dough from drying out.
Place a small amount of beans and cheese in the middle of the flattened dough and bring the sides up to enclose the beans and cheese making sure there are no holes. Flatten the Papusas to about 3/4 to 1" thick.
Heat a heavy frying pan or griddle to medium high heat. Add a little oil to the surface and cook the Papusas for 5-6 minutes per side until golden brown.
Serve hot with salsa, hot sauce.
21/4C luke warm water
2C P.A.N. harina
1 tsp salt
In a large bowl combine the water and salt, whisk in the harina until smooth. When thick knead the dough by hand until smooth. The dough should be slightly wet but not too wet. It shouldn't stick to your hands. Divide the dough into 12 - 14 balls. Flatten the dough into 3/4" disks, if too thick the Arepas come out too gummy. Heat a heavy frying pan or griddle to medium hot, oil the surface and cook the Arepas for 6-8 minutes per side until nicely browned and a nice crust has formed on each side. Cool the Arepas slightly then slice in half- it will be a little gummy on the inside. Top the bottom half with sliced avocado, sliced onions, chopped cilantro, and salsa. Top with the top half . Serve hot. If you don't want to slice the Arepas in half, make thin disks that can be stacked for the sandwich.
2 2/3C masa harina
2Tbsp all purpose flour
1/2 tsp salt
Combine in a bowl, add a bit more water if too dry. Knead for 5 minutes until smooth. Divide into 12 portions. Roll into small balls, cover with a damp cloth and set aside.
Roll one ball into a sic about 3-4 inches wide. With your index finger press down the center so that the bottom is flat with low edges. Be sure the walls of the sope are an even thickness.
Add enough oil into a heavy skillet to about 1". Heat the oil to 350, carefully place the chalupa in the hot oil and the masa is opaque and slightly speckled with brown spots, about 3 minutes. Turn over and cook the other side for 1-2 minutes. Drain on paper towels.
Top each chalupa with cooked shredded chicken, sliced green cabbage,chopped onions, salsa and crumbled queso fresco or queso cotija.