Masa Patties Stuffed With Pork Onion And Salsa Recipes

Steps:

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

Steps:

• Process beef, pork, garlic powder, 1/4 cup cilantro, 1 1/4 tsp. salt, and 1/2 tsp. chili powder in a food processor until evenly distributed and well combined, about 2 minutes. Roll mixture into 4 balls.
• Rub one 16x12" piece of parchment with a little bit of oil. Place 1 ball of meat on one half of oiled paper, then fold other half over. Using a rolling pin or wine bottle, gently roll meat into a very thin oval between parchment (it should be about 9x6"). Transfer, with parchment, to a rimmed baking sheet. Repeat with 3 more sheets of paper and remaining meat. Chill until ready to use.
• Slice kernels off ears of corn and transfer to a large bowl. Add tomato, onion, avocado, chile, lime juice, and remaining 1/4 cup cilantro, 1 tsp. salt, and 1/4 tsp. chili powder and stir to combine. Let sit while you cook the patties.
• Heat 1 Tbsp. oil in a large heavy (preferably cast-iron) skillet until smoking. Working one at a time, peel patty off greased parchment and sear until browned and crisped on the bottom, about 2 minutes. Turn and cook just until cooked through, about 1 minute more. Transfer to a plate and repeat with remaining patties.
• Top patties with corn salsa.
• Do Ahead: Patties can be formed 2 days ahead. Chill in parchment on a covered rimmed baking sheet.

Steps:

• *Cook's Note: If using a Good Eats tortilla recipe, decrease milk to 1/3 cup.
• Tear the tortillas into small pieces and place in a food processor. Add the milk, egg, salt and pepper. Process until a chunky paste forms and you are able to squeeze a ball together in your hand, stopping to scrape down the sides of the bowl, as needed. Transfer to a mixing bowl and stir in the onions and jalapenos. Set aside.
• Place the oil into a 5-quart pot or Dutch oven and heat to 365 to 375 degrees F.
• Roll the dough into 1 to 1 1/2-inch balls or scoop with a small, 2-teaspoon ice cream scoop. Fry 6 to 8 at a time in the oil until crisp and golden brown, approximately 2 to 3 minutes. Transfer to a cooling rack set over a sheet pan and allow to cool 1 to 2 minutes before serving.

Steps:

• 1. Cover the pork slices with plastic wrap and pound them to an even 1/4-inch thickness with a meat mallet or rolling pin. Put the meat in a pie plate. In a small bowl combine the garlic, seasoning extract, chipotle sauce, and oil. Spoon over the meat, and turn the slices several times to coat with the marinade. Marinate the meat 25 to 30 minutes. 2. Meanwhile, in a medium bowl mash the avocado with a fork. Add the tomato, onion, serrano, cilantro, lime juice, and salt. Stir gently to mix. 3. Heat a nonstick skillet over medium-high heat. Put the seasoned meat in the pan, and cook, turning 2 to 3 times until nicely browned and cooked through, 3 to 4 minutes total. Remove the meat to a cutting board and chop into bite-size pieces. Transfer the chopped pork to a bowl. 4. Heat the tortillas, 1 at a time, on a hot griddle, comal, or in a dry skillet. Lay 1 tortilla on a working surface, and spread with 1/6 of the avocado salsa. Add 1/6 of the chopped grilled pork, and some shredded lettuce. Fold in the sides and roll the tortilla into a cylinder. Repeat with the remaining tortillas. Serve warm. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• 1. Prepare the dough. Have ready a tortilla press and 2 (8-inch) squares of plastic wrap or 2 small plastic sandwich bags. Then, make 12 egg-size tortilla balls. Put on a plate cover to keep moist. 2. Open the tortilla press. Lay 1 piece of plastic on the bottom and drape the second piece over the hinged lid. Put 1 ball of dough on the plastic on the bottom of the press and lay the other piece of plastic on top of the dough. Lower the hinged lid and press gently to form a 4-inch tortilla about 1/3-inch thick. Open the lid and pick up the fat tortilla. Peel off the top piece of plastic. Flip over the tortilla and carefully peel off the second piece of plastic.3. To make the filling, heat the oil in a large nonstick skillet over medium-high heat. Cook the pork until brown on both sides and white inside, but still juicy, 2 to 3 minutes on each side. Season with salt and transfer pork to a cutting board. Finely chop and reserve. 4. In the same skillet, cook the onion, stirring, until translucent, about 3 minutes. Add the garlic and cook 1 minute. Return the chopped pork to the pan. Add the salsa and stir to mix. 5. With a small sharp knife, cut a slit in one side of each tortilla and gently slide the knife blade back and forth to make a pocket for the filling. Stuff the pockets with about 2 to 3 tablespoons of the pork mixture. (Any leftover pork makes great tacos or burritos.) 6. Brush the gorditas on both sides with oil and cook on a hot griddle or in a hot skillet, turning 2 to 3 times, until flecked with brown, about 2 minutes total, but still soft. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.