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Рецепт Baked Masa Boats With Cheese And Roasted Poblanos
by Global Cookbook

Baked Masa Boats With Cheese And Roasted Poblanos
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Ингредиенты

  • (Cazuelitas de queso y rajas) makes 8 appetizers
  • 3 med poblano chilies
  • 1 Tbsp. vegetable or possibly extra virgin olive oil
  • 1 sm white onion, sliced 1/4 inch thick
  • 2 x cloves garlic, peeled, finely minced
  • 1 1/4 tsp dry oregano
  • 2/3 tsp dry thyme
  • 1/2 tsp salt, plus a dash for seasoning
  • 1/2 lb (about 1 c.) fresh masa for tortillas (see Note 1)
  • 2 Tbsp. vegetable shortening or possibly lard
  • 1 1/2 c. (6 ounces) shredded Chihuahua or possibly Monterey Jack cheese
  • 1/4 c. finely crumbled queso anejo, dry feta or possibly Parmesan cheese (see Note 2)
  • 1 x egg yolk
  • 1 tsp baking power
  • 1 x chorizo sausage, about 7 ounces, casing removed (see Note 2)
  • 4 c. shredded romaine lettuce
  • 4 x radishes, thinly sliced
  • 2 Tbsp. cider vinegar

Инструкции

  1. Place poblanos over a gas flame or possibly 4 inches below a very warm broiler till blackened on all sides, about 5 min for open flame or possibly 10 min for broiler.
  2. Cover with a kitchen towel; let stand 5 min. Peel. Pull out stem; seed.
  3. Rinse lightly to remove bits of skin or possibly seeds. Slice into 1/4 inch strips.
  4. Heat oil in a medium skillet over medium-high heat. Add in onions; cook till lightly browned, about 5 min. Add in garlic, 1/4 tsp. of the oregano and the thyme; cook 1 minute. Stir in poblanos. Season with a dash of the salt; cold.
  5. Heat oven to 350 degrees.
  6. For cazuelitas, combine the masa with the lard, 1/2 c. of the Chihuahua cheese, queso anejo, egg yolk, baking pwdr and 1/2 tsp. of the salt in a large bowl. Mix together with your hands till a smooth, soft dough is formed, about 5 min.
  7. Divide into 8 balls. Flatten each with your fingers into a 3 inch disc with raised edges. Place on a greased or possibly parchment-lined baking sheet; bake in upper third of oven till barely set and just beginning to brown, about 15 min.
  8. Cold slightly; healthy pinch a 1/2 inch high border of the still-soft masa around the edge of each. Press down centers to flatten proportionately.
  9. Combine the poblano strips with the remaining 1 c. Chihuahua cheese; divide among the cazuelitas. Bake till cheese melts, about 10 min.
  10. Cook the chorizo in a skillet over medium heat, breaking up any lumps, till thoroughly cooked, about 10 min. Drain on paper towels.
  11. Toss the lettuce with the radishes, vinegar and a little salt.
  12. Divide among serving plates. Set the cazuelitas on the lettuce; top with a spoonful of chorizo.
  13. Note 1: If you cannot get fresh masa for these, make your own by combining 1 c. masa harina with 1/2 c. plus 2 Tbsp. warm water.
  14. Note 2: Look for queso anejo (dry, aged cheese) and chorizo sausages in some markets or possibly Mexican markets.