Masa Tartlets from Meatless Mexican Home Cooking

[Guest guest]

* Exported from MasterCook *

 

Masa Tartlets With Scrumptious Fillings (sopes)

 

Recipe By :Nancy Zaslavsky

Serving Size : 12 Preparation Time :0:00

Categories : Lacto Snack

Vegan Option vegetables

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds masa from a tortilleria -- or

4 cups masa harina mixed with

2 1/4 cups water and

1 teaspoon kosher salt

2 cups vegetable oil for frying

filling suggestions

refried pinto beans

cheese -- shredded

cabbage -- shredded

radish slices

baked eggplant -- mashed with chipotle

black beans with epazote

TOP WITH:

chunky uncooked tomato salsa

guacamole with vinegared red onions

corn kernels with tomatillo salsa

ranchero cheese

shredded iceberg lettuce

May serve with:

Fresh Tropical Fruit Salsa (salsa Fresca D -- or

Salsa Chimichurri

 

Pull off golf ball-sized pieces and form 25 balls. Flatten each ball into a

3-inch disk. Place on a baking sheet and cover with plastic wrap to keep from

drying out while you finish the remaining disks.

 

Heat the oven to 400 F. Heat an ungreased comal, griddle, or large skillet and

cook a few disks for about 3 minutes. Turn over and brown the other sides.

Quickly pinch up the sides 1/4 inch while the disks are hot and pliable (hot

finger tips are a hazard). Place on a baking sheet while finishing the rest.

Reheat in the oven.

 

Fill and garnish with suggestions given or devise an exciting concoction of

your own.

 

Makes sopes about 2 1/2 inches each.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking p. 60 "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

Yield:

" 25 sopes "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 173 Calories (kcal); 18g Total Fat; (91% calories from fat); 1g

Protein; 3g Carbohydrate; 0mg Cholesterol; 394mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2

Fat; 0 Other Carbohydrates

 

Serving Ideas : Marcela serves these sopes with her Fresh Tropical Fruit Unc

 

NOTES : Sopes are small, thick corn dough pancakes with turned-up edges

resembling tiny tarts. They're topped with mouth-watering fillings and piled

with shredded greens. Sopes, also called guarnachas, picadas, and chalupas,

among other names depending on the region of Mexico, can be anywhere from

5-inch circles to 1 1/2-inch botanas for cocktail fare. They are either round

or made boat-shaped by pinching 2 opposite sides. Large sopes are cooked on an

ungreased griddle; tiny sopes are deep-fried.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Fresh Tropical Fruit Salsa (salsa Fresca De Fruta)

 

Recipe By :Nancy Zaslavsky

Serving Size : 8 Preparation Time :0:00

Categories : Salsa Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 red or other mild onion

1 cup finely chopped mamey -- papaya, mango, pinea

4 chopped epazote leaves -- or

1/4 cup cilantro -- chopped

1/4 habanero chile (or more to taste)

stemmed -- seeded, and finely c

3 green or red jalapenos -- chopped

1/4 cup orange juice

1 lime -- juiced

1/2 teaspoon kosher salt

 

Thickly slice the red onion and put the slices in a small bowl of cold water.

Soak for 10 minutes (soaking makes the mild onion even milder) and dry.

 

Finely chop the onion and put in a bowl. Add the fruit, epazote, chile, juices,

and salt. Mix well. Taste for seasonings and spiciness. Let the flavors mingle

for 30 minutes before serving.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

Yield:

" 2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 9 Calories (kcal); trace Total Fat; (6% calories from fat); trace

Protein; 2g Carbohydrate; 0mg Cholesterol; 120mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates

 

NOTES : Chunky fruit salsas are generally thought of as contemporary

Southwestern concoctions, even though fresh fruit chutneys have been an Indian

staple - and salsas a Mexican standby - for centuries. Marcela, a Puebla art

dealer proud of her Indian tribal chief ancestor, loves to serve this salsa

with rich moles or atop sopes. She says to experiment with the fruit - pears,

cantaloupes, or nectarines are less exotic and equally delicious when tropical

lovelies are out of season. Choose a chile color that best complements the

fruit mixture: green, yellow, or orange. Because habaneros match so well with

tropical fruits, the chiles are the reason fruit salsas are sensational on the

Yucatan peninsula.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Toasted Chile & Garlic Uncooked Salsa (salsa Chimichurri)

 

Recipe By :Nancy Zaslavsky

Serving Size : 8 Preparation Time :0:00

Categories : Salsa Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ancho chiles

12 garlic cloves -- unpeeled

1 medium white onion -- unpeeled and quarter

1 teaspoon kosher salt

4 grinds of black pepper

1 cup olive oil

 

Stem the chiles (keep seeds). Open the chiles flat and toast just until they

change color. Toast the seeds. Tear the chiles into pieces and put them in a

blender container with the seeds.

 

Toast the garlic and onion, then peel the blackened skins. Place the garlic,

onion, salt, and pepper in a blender. Add the oil and blend. Pour into a bowl

and add a small spoon, because the oil separates and needs to be stirred when

served.

 

Cuisine:

" Mexican "

Source:

" Meatless Mexican Home Cooking "

S(Formatted by):

" Nancy Braswell "

Copyright:

" St. Martin's Press, 1997 "

Yield:

" 1 1/2 cups "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 251 Calories (kcal); 27g Total Fat; (95% calories from fat); trace

Protein; 3g Carbohydrate; 0mg Cholesterol; 236mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2

Fat; 0 Other Carbohydrates

 

NOTES : El Tejaban is a casual country restaurant high up in the remote

mountains of Michoacan, on the outskirts and just west of Tacambero. The

picture windows open to the air offer nonstop vistas of volcanic mountain

ranges cascading as far as the eye can see. Cooking is done in the open on a

wood-burning grill. El Tejaban's scrumptious appetizers are perfect receptacles

for their olive-oil-based salsa chimichurri, which is placed on every table.

Nutr. Assoc. : 0 0 0 0 0 0