Mexican cuisine · Dough, Pasta & Rice

Masa Cakes in Salsa

Small cheese-filled masa cakes fried in a pan and briefly simmered soft in spicy guajillo broth.

Ingredients · for 4 servings

• 350 g masa harina
• 450 ml warm water
• 150 g queso fresco (or feta)
• 1 tsp baking powder
• 4 dried guajillo chilies
• 400 g tomatoes
• 1 onion
• 2 cloves garlic
• 1 tsp dried oregano
• 600 ml vegetable stock
• 5 tbsp oil
• Salt, pepper

Instructions

1. Stem and seed the guajillo chilies, dry-toast for 30 sec. per side and soak in hot water for 15 min. until soft.
2. Blend the chilies with the tomatoes, half the onion, the garlic, oregano and 200 ml of the stock smooth and pass through a sieve.
3. Mix the masa harina with the baking powder and 1 tsp salt, knead in the warm water and work in the crumbled queso fresco until a soft, moldable dough forms; let rest for 10 min.
4. Shape the dough into twelve flat 6 cm cakes and fry in 4 tbsp oil over medium heat for 3 min. per side until golden and firm on the outside.
5. In the remaining oil in a wide pot, simmer the strained chili sauce for 5 min., pour in the remaining stock, season with salt and pepper and simmer uncovered for 5 min.
6. Place the cakes in the sauce, let simmer over low heat for 5 min. until they've soaked it up, and serve in deep bowls sprinkled with the remaining onion in fine rings.