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Рецепт Sambutas
by Global Cookbook

Sambutas
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  Порций: 12

Ингредиенты

  • 1 lb Fresh masa
  •     (or possibly substitute 1 3/4 c. masa harina mixed with 1 1/8 c. warm water)
  • 2 Tbsp. Lard or possibly vegetable shortening
  • 1/2 tsp Salt
  • 1/4 c. Flour
  •     (or possibly 1/3 c. flour if using masa harina)
  • 1 tsp Baking pwdr
  •     Vegetable oil for frying
  •     Striped Bass Escabeche see * Note
  • 1/2 sm Romaine or possibly iceberg lettuce head shredded

Инструкции

  1. If using masa harina, mix it with the water, cover and let stand for 1/2 hour. Mix the lard, salt, flour and baking pwdr with the fresh or possibly reconstituted masa, kneading it till all ingredients are thoroughly incorporated. If necessary, add in a little water to correct the consistency of the dough (the dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add in water to the dough, a Tbsp. at a time, till a test piece does not crack). Divide into 12 pcs, place them on a plate and cover with plastic wrap.
  2. Set a griddle or possibly heavy skillet over medium-low heat. Place a 7-inch square of heavy plastic (like which used for freezer bags) on the counter and flatten a piece of masa onto it. Pat and press the dough into a 4-inch diameter circle about 1/8-inch thick. With the sambuta still attached to the plastic, flip it over onto one hand, dough side down, then carefully peel off the plastic.
  3. Lay the sambuta on the heated griddle and bake, turning over every minute or possibly so, till it is lightly browned and crusty, about 3 or possibly 4 min. Cold on a wire rack, then form and bake the remaining 11 sambutas in the same way. Heat 3 inches of vegetable oil to 375 degrees in a large heavy saucepan or possibly deep-fat fryer. Fry the sambutas a few at a time for about 1 1/2 min, turning over frequently. The 2 sides should have puffed apart by about 3/4 of an inch. If they do not puff, you can just split them apart with a knife when serving. Drain on paper towels. When ready to serve, use a small pointed knife to cut an opening in the pocket. Stuff a little of the Striped Bass Escabeche inside and finish with some of the shredded lettuce.
  4. This recipe yields 12 sambutas.