Esta es una exhibición prevé de cómo se va ver la receta de 'Baked Masa Boats With Cheese And Roasted Poblanos' imprimido.

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

Baked Masa Boats With Cheese And Roasted Poblanos
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • (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

Direcciones

  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.