|
|
|
 |
White Bean and Pumpkin Seed Masa Appetizer |
|
Serves: 8
Print this Recipe
(Poc-Ka-Nes)
Category: Masa Dough Snacks
Makes 8 appetizers
Manuel Arjona, originally from Yucatán, prepared these delicious crispy masa appetizers stuffed with white beans and pumpkin seeds for my cooking class, when we had a group lunch at his restaurant Maya, in Sonoma, California. Chef Arjona serves his poc-ka-nes (a Mayan word) on a bed of finely shredded Red and Green Cabbage Slaw (see Salads).
Tomatillo and Chipotle Chile Sauce
Basic Corn Tortilla Dough
1 cup raw shelled pumpkin seeds
1 cup cooked canned white beans, drained of all liquid
1 tablespoon chopped fresh chives, or tops of green onions
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground pepper, or to taste
Oil for frying
1. Prepare the tomatillo salsa. Cover and reserve. Then prepare the tortilla dough. Cover with plastic wrap and let rest about 20 minutes. Meanwhile, prepare the filling. In a dry skillet, toast the pumpkin seeds until they start to brown and pop in the pan. Transfer to a plate.
2. When the pumpkin seeds are cool, grind them coarsely in a food processor and put in a bowl. Add the beans, chives, salt, and pepper. Mix well. The mixture will be thick and hold its shape on a spoon. Reserve.
3. Line a tray with plastic wrap. Prepare the tortilla dough to make 8 tortillas. Press 1 (4 1/2-inch) tortilla. Peel off the top piece of plastic, and lay the tortilla on a flat work surface with the bottom piece of plastic still attached. Put about 1 tablespoon of the reserved bean filling on one half of the tortilla. Carefully fold the tortilla over, using the plastic as a guide, and press the edges together to form a crescent. Unfold the piece of plastic. Seal the edges of the filled crescent. Place on the tray. Repeat, pressing, filling, and folding the tortillas until all are finished.
4. In a deep skillet, pour oil to a depth of about 2 inches and heat until the oil shimmers. Fry the filled tortillas 1 or 2 at a time, until deep golden brown on both sides, about 2 minutes on each side. Drain on paper towels. Serve hot, topped with the salsa.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
White Bean and Pumpkin Seed Masa Appetizer comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
Melted Cheese Appetizer
Melted Cheese with Chorizo Sausage
Mushrooms with Melted Cheese
Baked Cheese with Green Sauce
Avocado and Cheese Appetizer
Chicken Wings with Tamarind and Chipotle
Yucatán Chicken and Bean Tortilla Snack
Chicken Tostadas
Smoked Turkey Tostadas
Shredded Beef Tostadas
Ham and Cheese Appetizer
Stuffed Mushrooms with Ham
Appetizer Meatballs
Meatballs in Almond Sauce
Spicy Baked Shrimp
Shrimp Ceviche
Shredded Shrimp Appetizer
Chilled Shrimp in Cilantro Salsa
Shrimp Salpicón
Shrimp, Puerto Vallarta Style
Fried Shrimp in Beer Batter
Shrimp Fritters
Shrimp Pinwheel with Jalapeño and Cilantro Sauce
Shrimp Cakes with Corn Salsa
Jalapeños with Shrimp Filling
Grilled Jalapeños with Tuna Stuffing
Tuna in Parsley Sauce
Mixed Seafood Cocktail
Marinated Fish Cocktail
Marinated Scallop Cocktail
Marinated Fried Fish Fillets
Return-to-Life Shellfish Cocktail
Oysters with Garlic and Lime
Steamed Clams, Baja Style
Clams Steamed in Beer
Clams in Red Chili Broth
Fried Squid
Swordfish Bites with Pineapple and Red Bell Pepper
Appetizer Fish Balls
Chopped Crab Appetizer
Caviar and Serrano Chiles on Crisp Tortilla Rounds
Fried Corn Tortilla Chips and Strips
Toasted Corn Tortilla Chips
Crisp-Fried Whole Tortillas
Bacon Guacamole
Black Bean Dip
Refried Beans with Cheese
Green Chiles with Cheese
Almond and Cheese Dip
Olive and Tomato Dip
Yucatán Stuffed Cheese
Mushroom Appetizer Spread
Tuna, Capers, and Jalapeños
Bean and Cheese Nachos
Black Bean Nachos
Chorizo and Refried Bean Nachos
Cheese, Jicama, and Green Chile Nachos
Combination Nachos
Crisp Rolled Chicken Taquitos
Crisp Rolled Flautas with Chicken
Crisp Rolled Flautas with Chorizo
Mushroom and Epazote Tacos
Creamy Mushroom Tacos
Cactus Tacos
Tacos with Steak, Cactus, and Onions
Potato and Green Chile Tacos
Mashed Potato Tacos with Red Salsa
Fish Tacos
Red Snapper Fish Tacos
Open-Faced Chicken and Cheese Quesadillas
Chicken Quesadillas
Quesadillas with Oven-Barbecued Beef
Quesadillas with Avocado
Quesadillas with Zucchini and Cheese
Quesadillas with Squash Blossoms
Quesadilla Stack with Onions and Cheese
Quesadillas with Chiles and Mushrooms
Goat Cheese Quesadillas
Chickpea Quesadillas with Cheese
Yucatán Egg-Stuffed Tortillas with Pumpkin Seed Sauce
Bean Burritos
Tijuana Pork Burritos
Grilled Chicken Burritos
Stuffed and Fried Flour Tortillas
Masa Shells for Sopes
Masa Shells with Chicken and Potatoes
Masa Shells with Refried Beans and Chicken
Ground Beef Sopes
Masa Cups with Spicy Meat Filling
Masa Cups with Mushrooms and Chiles
Masa Dough Shells with Crab
Masa Cakes from Veracruz
Potato Masa Cakes with Grilled Chicken
Masa Patties Stuffed with Beans and Cheese
Masa Patties Stuffed with Pork, Onion, and Salsa
Masa Snacks, Veracruz Style
Potato Masa Cakes
Masa Potato and Cheese Snacks, Oaxaca Style
Masa White Bean Snack
Masa Quesadillas with Cheese
Tortilla Appetizer with Beef and Green Sauce
White Bean and Pumpkin Seed Masa Appetizer
Shrimp Toasts
Mushroom Toasts
Avocado and Jalapeño Snack
Mexican Chicken Sandwiches
Roast Beef, Avocado, and Bean Sandwiches
Pork Sandwiches with Tomato Sauce
Turkey and Avocado Sandwiches
Grilled Lamb Sandwiches
Cuban Sandwiches
Tuna and Jalapeño Sandwiches
Shrimp and Avocado Sandwiches
Bacon, Onion, and Tomato Sandwiches
Poblano Chile, Beans, and Cheese Sandwiches
Breaded Veal Sandwiches
Mexican Sausage Turnovers
Onion, Chipotle, and Epazote Turnovers
Fried Potato Chips with Lime and Chili
Spicy Fried Onion Rings
Fried Stuffed Jalapeño Chiles
Jicama with Red Chili and Lime
Pickled Jalapeños and Carrots
Cauliflower with Guacamole
Potato Patties
Stuffed Potato Appetizer
Fried Plantain Pancakes I
Fried Plantain Pancakes II
Spicy Roasted Cocktail Peanuts
Toasted Pumpkin Seeds
Deviled Eggs, Mexican Style
* Appetizers and Snacks
|
|
|
