Ever since Chef John posted about these I wanted to try them. They are essentially a medium-thick tortilla. Recently I got to try one at a friend's place, and they were very delicious. My attempts so far have not come near the quality of an expert's, but they are pretty good anyway :-)
Ingredients
1 cup masarepa
1-1.5 cup warm water
0.5 tsp salt
2 tbsp butter
0.25 cup shredded cheddar
Preparation
Mix the salt with the masarepa and slowly add the water. Mix with your finger. Keep adding water until a smooth and slightly sticky dough forms. Mix in the cheese and the butter.
Allow to sit for 10 minutes covered. Meanwhile, heat a non-stick pan sprayed with oil on medium.
Pinch off golf ball sized pieces of the dough and press into 0.5-inch thick discs. Place into the hot oil and fry on both sides until light brown. Serve as a roll replacement, with butter, pulled pork, Mexican fish, bbq chicken, etc.
BTW, above my dough was too dry. It should not crack when shaped!
Ingredients
1 cup masarepa
1-1.5 cup warm water
0.5 tsp salt
2 tbsp butter
0.25 cup shredded cheddar
PreparationMix the salt with the masarepa and slowly add the water. Mix with your finger. Keep adding water until a smooth and slightly sticky dough forms. Mix in the cheese and the butter.
Allow to sit for 10 minutes covered. Meanwhile, heat a non-stick pan sprayed with oil on medium.
Pinch off golf ball sized pieces of the dough and press into 0.5-inch thick discs. Place into the hot oil and fry on both sides until light brown. Serve as a roll replacement, with butter, pulled pork, Mexican fish, bbq chicken, etc.BTW, above my dough was too dry. It should not crack when shaped!
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