Crispy Masa Boats With Pork Picadillo
Serves: 2
Irwin Berge
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cup
White Onion (chopped)1 large
Garlic (clove, chopped)1 cup
Raisin2 tsps
Apple Cider Vinegar1 tsp
Ground Cinnamon2 tbsps
Lard1 cup
All-Purpose Flour1 tsp
Baking Powder3 tsp
SaltDirections:
1
For picadillo: Place pork in heavy medium saucepan
2
Add pinch of salt and enough cold water to cover by 1/2 inch
3
Bring to simmer over medium heat
4
Reduce heat to medium-low and simmer gently, uncovered, until meat is tender, about 1 hour 10 minutes
5
Cool meat in broth
6
Using slotted spoon, transfer meat to work surface; discard broth
7
Place tomatoes with juices and chiles into blender and puree
8
Heat oil in heavy large skillet over medium-high heat
9
Add onion and sauté 3 minutes
10
Add garlic and sauté 1 minute
11
Add pork and sauté until browned, about 10 minutes
12
Mix in raisins, vinegar, pepper, and cinnamon, then tomato puree
13
Simmer until picadillo is thick, stirring often, about 6 minutes
14
Season to taste with salt
15
(Can be made 1 day ahead
16
Cover and chill
17
Rewarm over low heat before using
18
) Place pork in heavy medium saucepan
19
Add pinch of salt and enough cold water to cover by 1/2 inch
20
Bring to simmer over medium heat
21
Reduce heat to medium-low and simmer gently, uncovered, until meat is tender, about 1 hour 10 minutes
22
Cool meat in broth
23
Using slotted spoon, transfer meat to work surface; discard broth
24
Shred meat coarsely into large bowl
25
Place tomatoes with juices and chiles into blender and puree
26
Heat oil in heavy large skillet over medium-high heat
27
Add onion and sauté 3 minutes
28
Add garlic and sauté 1 minute
29
Add pork and sauté until browned, about 10 minutes
30
Mix in raisins, vinegar, pepper, and cinnamon, then tomato puree
31
Simmer until picadillo is thick, stirring often, about 6 minutes
32
Season to taste with salt
33
(Can be made 1 day ahead
34
Cover and chill
35
Rewarm over low heat before using
36
) For dough shells: Combine fresh masa or masa harina mixture, lard, flour, baking powder, and salt in large bowl
37
Knead well, adding more warm water by tablespoonfuls as needed until dough is soft, smooth, and pliable but not sticky
38
Divide dough into 12 equal pieces; shape into balls
39
Place on sheet of foil
40
Cover with plastic wrap to prevent drying
41
Flatten balls with moistened fingertips to 2 1/2x3/4-inch disks
42
Heat heavy large griddle or skillet over medium-high heat
43
Place 3 disks on griddle
44
Cook until outsides are light brown but insides are still soft and uncooked, about 3 minutes per side
45
Transfer disks to baking sheet
46
Repeat with remaining disks
47
Using greased knife, cut each disk horizontally in half; turn so uncooked sides are up
48
Using fingertips, flatten uncooked center of each and pinch edge of soft dough between fingertips to form 1/4- to 3/8-inch-high rim
49
Pour enough oil into large skillet to reach depth of 1/2 inch
50
Attach deep-fry thermometer and heat oil to 350°F to 360°F
51
Fry 4 dough shells at a time until lightly browned and crunchy outside but still tender inside, about 1 minute
52
Using slotted spoon, transfer shells to paper towels to drain
53
Spoon warm filling into each shell
54
Sprinkle with almonds and serve
55
Combine fresh masa or masa harina mixture, lard, flour, baking powder, and salt in large bowl
56
Knead well, adding more warm water by tablespoonfuls as needed until dough is soft, smooth, and pliable but not sticky
57
Divide dough into 12 equal pieces; shape into balls
58
Place on sheet of foil
59
Cover with plastic wrap to prevent drying
60
Flatten balls with moistened fingertips to 2 1/2x3/4-inch disks
61
Heat heavy large griddle or skillet over medium-high heat
62
Place 3 disks on griddle
63
Cook until outsides are light brown but insides are still soft and uncooked, about 3 minutes per side
64
Transfer disks to baking sheet
65
Repeat with remaining disks
66
Using greased knife, cut each disk horizontally in half; turn so uncooked sides are up
67
Using fingertips, flatten uncooked center of each and pinch edge of soft dough between fingertips to form 1/4- to 3/8-inch-high rim
68
Pour enough oil into large skillet to reach depth of 1/2 inch
69
Attach deep-fry thermometer and heat oil to 350°F to 360°F
70
Fry 4 dough shells at a time until lightly browned and crunchy outside but still tender inside, about 1 minute
71
Using slotted spoon, transfer shells to paper towels to drain
72
Spoon warm filling into each shell
73
Sprinkle with almonds and serve
74
Shred meat coarsely into large bowl