? what would u like to eat when you go to the farmers market
- Thread starter carol-whidbey-is
- Start date
carol-whidbey-is
Well-known member
the tamale bites are great
dawn_mo
Well-known member
I haven't made with of these recipes, but I sure have wanted to.
* Exported from MasterCook *
Authentic Salvadorean Pupusas Recipe #277468
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
The Beans
3 cups red beans (cooked)
1/4 small onion
1/2 cup corn oil
1 tablespoon salt
1 cup water (I use cooking liquid from the beans)
The cheese
3 lbs mozzarella cheese (shredded)
1/2 green bell pepper (diced)
1/2 cup chilies (I use lorocco which is a tropical flower found in latin markets)
The Masa
4 cups masa corn flour (i use maseca brand)
2 cups warm water
The Beans:.
Heat the corn oil in a large soup pan on medium high heat. Once the oil is heated fry the onion until golden brown.
While the onions are cooking, place half of the beans and 1/2 cup of the reserved bean liquid in a blender and blend for 1 minute.
Once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon.
Carefully stir the beans from the blender into the hot oil. Turn your heat down to medium low.
Next add the onion and the rest of the beans and reserved 1/2 cup cooking liquid into the blender and liquify for a minute. Add the beans to the rest of the mixture that is already cooking.
Carefully stir the beans until no oil appears in the beans, about 3 minutes. Cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can.
The Cheese:.
Place the shredded mozzarella, lorocco, and bell pepper in a food processer and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese.
Next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds.
Next -- and yes this sounds gross, squeeze the cheese mixture with your hands until it becomes like a soft putty consistency.
Set the cheese aside and get ready for the masa.
The Masa:.
Place the masa mix and water in a bowl and stir until fully mixed. The masa should be very sticky but should form an easy ball when rolled. If not, add water until it is sticky but easy to work with.
Next, Place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your hands before doing this) and press the masa out in one hand to represent a small plate the size of your palm.
Place about a tablespoon of cheese down onto the masa, then a tsp of beans. Pull the sides of the masa up around the beans and cheese and roll it into a ball. Next, flatten it a tiny bit with your palms to form a thick disc. Pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape.
The pupusa should be a little less than 1/2 inch thick.
Place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown, around 3 minutes on each side.
Enjoy!
NOTES : I was a little leary about posting this mainly because the recipe takes some effort but I promise its well worth the time! - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Black Bean and Cheese Pupusas
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : appetizers Beans
Mexican
Amount Measure Ingredient -- Preparation MethodMasa:
1 cup masa harina (Maseca or MasaRica)
1 cup water
1/2 tsp. salt
Filling:
1 can black beans -- (15 oz) drained and rinsed
1 Tbs. tomatillo salsa -- (1 to 2)
1/3 cup chopped sweet onion
vegetable oil
salt and pepper to taste
1/3 cup mild white cheese (monterrey jack -- fresh asiago,farmer's cheese, or mozarella)
Begin by making the filling.
Sautee the onion in oil with salt and pepper.
Add the drained and rinsed beans.
Add the tomatillo salsa. Put the bean mixture into a food processor or mash by hand. Add the cheese. Start making the dough.
Mix the masa harina, salt, and water in a deep bowl with your hands. It will seem way too watery at first, but as you continue to mix, the water will be absorbed. You want the consistency of the dough to be soft, moist, and workable. Think of a fresh canister of play dough. It will be a little less rubbery than that.
Take a handful of the dough and make a ball between your palms. Mold the ball into the shape of a little bowl. This particular ball of dough was the perfect consistency. Your dough is too dry if the edges crack.
Put some bean and cheese filling into that little bowl, leaving enough room at the top so that you can bring the edges up and have the filling completely contained inside the dough.
Begin passing the dough from hand to hand, flattening it a little with each pass from left to right. If you see the edges begin to crack, as mine did, moisten your hand with just a little bit of water and pat the dough more to moisten it just slightly. When your dough is the right consistency, pat into a pancake shape. When all your pupusa patties are ready, heat a heavy, wide-bottomed or flat skillet until hot. Brush the pupusas with oil and cook them on each side 4-5 minutes until they turn golden-brown. The outside should be firm.
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* Exported from MasterCook *
Authentic Salvadorean Pupusas Recipe #277468
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Mexican
Amount Measure Ingredient -- Preparation Method
The Beans
3 cups red beans (cooked)
1/4 small onion
1/2 cup corn oil
1 tablespoon salt
1 cup water (I use cooking liquid from the beans)
The cheese
3 lbs mozzarella cheese (shredded)
1/2 green bell pepper (diced)
1/2 cup chilies (I use lorocco which is a tropical flower found in latin markets)
The Masa
4 cups masa corn flour (i use maseca brand)
2 cups warm water
The Beans:.
Heat the corn oil in a large soup pan on medium high heat. Once the oil is heated fry the onion until golden brown.
While the onions are cooking, place half of the beans and 1/2 cup of the reserved bean liquid in a blender and blend for 1 minute.
Once the onion is golden in color, about 4 minutes take the onion out with a slotted spoon.
Carefully stir the beans from the blender into the hot oil. Turn your heat down to medium low.
Next add the onion and the rest of the beans and reserved 1/2 cup cooking liquid into the blender and liquify for a minute. Add the beans to the rest of the mixture that is already cooking.
Carefully stir the beans until no oil appears in the beans, about 3 minutes. Cook on medium stirring about every 5 minutes until the beans have darkened about 3 shades and are the consistency of refried beans in a can.
The Cheese:.
Place the shredded mozzarella, lorocco, and bell pepper in a food processer and process until the bell peppers and lorocco are chopped into tiny pieces and fully incorporated into the cheese.
Next, place the cheese mixture into a plastic bowl and warm the mix in the microwave for no more than 20 seconds.
Next -- and yes this sounds gross, squeeze the cheese mixture with your hands until it becomes like a soft putty consistency.
Set the cheese aside and get ready for the masa.
The Masa:.
Place the masa mix and water in a bowl and stir until fully mixed. The masa should be very sticky but should form an easy ball when rolled. If not, add water until it is sticky but easy to work with.
Next, Place an egg size ball of masa in your hand (it helps to place a tiny bit of oil on your hands before doing this) and press the masa out in one hand to represent a small plate the size of your palm.
Place about a tablespoon of cheese down onto the masa, then a tsp of beans. Pull the sides of the masa up around the beans and cheese and roll it into a ball. Next, flatten it a tiny bit with your palms to form a thick disc. Pat the disc turning it between your hands about 6 times to flatten it more but to keep it in a round shape.
The pupusa should be a little less than 1/2 inch thick.
Place the pupusa on a large oiled non stick surface and cook on medium high until each side is golden brown, around 3 minutes on each side.
Enjoy!
NOTES : I was a little leary about posting this mainly because the recipe takes some effort but I promise its well worth the time! - - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Black Bean and Cheese Pupusas
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : appetizers Beans
Mexican
Amount Measure Ingredient -- Preparation MethodMasa:
1 cup masa harina (Maseca or MasaRica)
1 cup water
1/2 tsp. salt
Filling:
1 can black beans -- (15 oz) drained and rinsed
1 Tbs. tomatillo salsa -- (1 to 2)
1/3 cup chopped sweet onion
vegetable oil
salt and pepper to taste
1/3 cup mild white cheese (monterrey jack -- fresh asiago,farmer's cheese, or mozarella)
Begin by making the filling.
Sautee the onion in oil with salt and pepper.
Add the drained and rinsed beans.
Add the tomatillo salsa. Put the bean mixture into a food processor or mash by hand. Add the cheese. Start making the dough.
Mix the masa harina, salt, and water in a deep bowl with your hands. It will seem way too watery at first, but as you continue to mix, the water will be absorbed. You want the consistency of the dough to be soft, moist, and workable. Think of a fresh canister of play dough. It will be a little less rubbery than that.
Take a handful of the dough and make a ball between your palms. Mold the ball into the shape of a little bowl. This particular ball of dough was the perfect consistency. Your dough is too dry if the edges crack.
Put some bean and cheese filling into that little bowl, leaving enough room at the top so that you can bring the edges up and have the filling completely contained inside the dough.
Begin passing the dough from hand to hand, flattening it a little with each pass from left to right. If you see the edges begin to crack, as mine did, moisten your hand with just a little bit of water and pat the dough more to moisten it just slightly. When your dough is the right consistency, pat into a pancake shape. When all your pupusa patties are ready, heat a heavy, wide-bottomed or flat skillet until hot. Brush the pupusas with oil and cook them on each side 4-5 minutes until they turn golden-brown. The outside should be firm.
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White lasagna cupcakeErin, I saw some in Food&Wine, could this be the recipe you saw?
http://www.foodandwine.com/recipes/white-lasagna-cupcakes
http://www.foodandwine.com/recipes/white-lasagna-cupcakes
music-city-missy
Well-known member
When DH was working in Portland & I visited, I had to have pupusas
with curtido from the Saturday Market. Hand held pies - meat pies like from Australia, sausage rolls, Cornish pasties, fruit pies
with curtido from the Saturday Market. Hand held pies - meat pies like from Australia, sausage rolls, Cornish pasties, fruit pies
you know, the homemade pop tarts posted down below are actually hand tarts. would go over well.
http://eat.at/swap/forum1/166799_Homemade_Pop_Tartshas_anyone_done_this?__The_picture_is_mouthwatering__I_used
http://eat.at/swap/forum1/166799_Homemade_Pop_Tartshas_anyone_done_this?__The_picture_is_mouthwatering__I_used