STUFFED MASA POCKETS WITH GREEN CHILES AND CHEESE
Categories Food Processor Cheese Pepper Tomato Vegetarian Cinco de Mayo Buffet Hot Pepper Spring Pan-Fry Hominy/Cornmeal/Masa Bon Appétit
Yield Makes 10
Number Of Ingredients 12
Steps:
- For filling:
- Char poblano chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and slice chiles into 1/4-inch strips.
- Place tomatoes in processor; chop coarsely. Heat oil in large saucepan over medium-high heat. Add tomatoes and cook 3 minutes, stirring occasionally. Add chiles; cook until mixture thickens, stirring often, about 5 minutes. Remove from heat; mix in cheese. Season with salt.
- For dough:
- Combine fresh masa or masa harina mixture, flour, baking powder, and salt in large bowl. Knead to blend well, adding warm water by tablespoonfuls as needed until dough is soft but not sticky. Divide dough into 10 equal portions; roll each into ball. Place balls on sheet of aluminum foil. Cover balls of dough with plastic wrap to prevent drying.
- Cut two 8-inch rounds from heavy-duty resealable plastic bag. Place 1 round on bottom half of tortilla press. Place 1 dough ball in center; top with second plastic round. Close tortilla press, gently flattening dough to 4-inch round about 1/4 inch thick. Peel off top plastic. Lift bottom plastic and peel dough round off. Place on sheet of waxed paper. Shape remaining 9 balls into 4-inch rounds.
- Line baking sheet with aluminum foil. Heat heavy large griddle or skillet over medium heat. Place two 4-inch rounds at a time on griddle or skillet. Cook until just light brown, about 2 minutes per side. Transfer gorditas to prepared baking sheet. (Filling and gorditas can be made 2 hours ahead. Cover loosely; let stand at room temperature.)
- Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Attach deep-fry thermometer. Heat oil over medium heat to 325°F to 350°F. Fry 2 or 3 gorditas at a time until crisp and slightly puffed, 30 seconds per side. Transfer to paper towels to drain.
- Cut halfway around edge of each gordita to make opening. Gently squeeze sides to open shell. Spoon about 1/4 cup filling into each opening. Arrange gorditas on platter; serve warm.
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Jose Baez
[email protected]These masa pockets were easy to make and turned out great. I used a store-bought masa harina mix and the pockets came out perfect. The filling was delicious and I will definitely be making these again.
Clarence Shinette
[email protected]I made these masa pockets for a party and they were a huge success. Everyone loved them! The filling was flavorful and the pockets were crispy on the outside and soft on the inside.
Hadiza Bubba
[email protected]These masa pockets were delicious! The filling was flavorful and the pockets were cooked to perfection. I will definitely be making these again.
Cletus Slesbusger
[email protected]I've made these masa pockets several times now and they are always a hit. My family loves them! The filling is flavorful and the pockets are cooked to perfection. I highly recommend this recipe.
Jazell Suggs
[email protected]These masa pockets were a bit too spicy for me, but my husband loved them. He said they were the best masa pockets he's ever had. I will definitely be making these again, but next time I will use less green chiles.
Haylee Callen
[email protected]I'm not a huge fan of green chiles, but I loved these masa pockets. The filling was flavorful and the pockets were cooked to perfection. I will definitely be making these again, but next time I will use a different filling.
Lesang Mogaetsho
[email protected]These masa pockets were easy to make and turned out great. I used a store-bought masa harina mix and the pockets came out perfect. The filling was delicious and I will definitely be making these again.
Danielle Lam
[email protected]I made these masa pockets for a party and they were a huge success. Everyone loved them! The filling was flavorful and the pockets were crispy on the outside and soft on the inside.
Goodluck Chukwuma
[email protected]These masa pockets were delicious! The filling was flavorful and the pockets were cooked to perfection. I will definitely be making these again.
Ayan garments
[email protected]I've made these masa pockets several times now and they are always a hit. My family loves them! The filling is flavorful and the pockets are cooked to perfection. I highly recommend this recipe.
Zara Rothwell
[email protected]These masa pockets were a bit too spicy for me, but my husband loved them. He said they were the best masa pockets he's ever had. I will definitely be making these again, but next time I will use less green chiles.
Bariso Khalifa
[email protected]I'm not a huge fan of green chiles, but I loved these masa pockets. The filling was flavorful and the pockets were cooked to perfection. I will definitely be making these again, but next time I will use a different filling.
Beto Mendez
[email protected]These masa pockets were easy to make and turned out great. I used a store-bought masa harina mix and the pockets came out perfect. The filling was delicious and I will definitely be making these again.
Tobiloba Toheeb
[email protected]I made these masa pockets for a party and they were a huge success. Everyone loved them! The filling was flavorful and the pockets were crispy on the outside and soft on the inside.
Holly Burns
[email protected]These masa pockets were a hit with my family! The green chiles and cheese filling was delicious, and the pockets were cooked to perfection. I will definitely be making these again.