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− | {{Wikifiedrecipe}} |
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− | == Description == |
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− | . |
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− | |||
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* 1 [[red onion]], very thinly sliced |
* 1 [[red onion]], very thinly sliced |
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* 2 tablespoons [[white wine vinegar]] |
* 2 tablespoons [[white wine vinegar]] |
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− | * 2 cups instant [[masa]] |
+ | * 2 cups instant [[masa]] flour |
− | * |
+ | * pinch [[salt]] |
* 2 teaspoons ground [[cumin]] |
* 2 teaspoons ground [[cumin]] |
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− | * |
+ | * 1⅛ cups [[water]] |
− | * 1 cup cold |
+ | * 1 cup cold [[vegetarian chili]] |
* [[vegetable oil]], for pan-frying |
* [[vegetable oil]], for pan-frying |
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− | * 2 cups [[ |
+ | * 2 cups hot [[vegetarian chili]] |
− | * |
+ | * ½ cup grated Monterey [[jack cheese]] |
− | * [[ |
+ | * [[Emeril's Essence Creole Seasoning|Essence Creole Seasoning]] |
* 3 cups chiffonade [[romaine lettuce]] |
* 3 cups chiffonade [[romaine lettuce]] |
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* 2 cups seeded and diced [[tomato]]es |
* 2 cups seeded and diced [[tomato]]es |
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* [[sour cream]], as accompaniment |
* [[sour cream]], as accompaniment |
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+ | |||
== Directions == |
== Directions == |
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− | Place the sliced [[onion]]s in a small bowl and add the [[vinegar]] |
+ | # Place the sliced [[onion]]s in a small bowl and add the [[vinegar]]. |
+ | # Mix and let the [[onion]]s sit while you prepare the rest of the dish. |
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− | |||
+ | # In a large bowl, combine the [[masa]], [[salt]], and [[cumin]]. |
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− | |||
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− | |||
+ | # Take a small portion of the dough and shape into a thin (less than ¼-inch) patty. |
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+ | # Place a teaspoon or so of the cold [[chili]] in the center of the dough and top with a little [[cheese]]. |
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− | |||
+ | # Make another thin patty and top the [[chili]], pressing the edges to seal the [[chili]] inside the [[masa]] cake. |
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− | |||
+ | # Work the patty with your hands so it is even thickness. |
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− | |||
+ | # Repeat with the remaining dough, to make 8 cakes. |
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− | Take a small portion of the dough and shape into a thin (less than 1/4-inch) patty. Place a teaspoon or so of the cold [[chili]] in the center of the dough and top with a little [[Cheese]]. Make another thin patty and top the [[chili]], pressing the edges to seal the [[chili]] inside the [[masa]] cake. Work the patty with your hands so it is even thickness. Repeat with the remaining dough, to make 8 cakes. |
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+ | # Fill a large saute pan with ¾-inch of the [[oil]] and heat over medium-high heat. |
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− | |||
+ | # Remove to a paper towel lined plate and season with essence. |
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− | |||
+ | # To serve: place a small pool of the hot [[chili]] on each of 4 plates. |
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+ | # Place 1 cake in the center of the [[chili]]. |
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− | |||
+ | # Top with some of the [[lettuce]] and [[tomato]]es. |
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− | |||
+ | # Top with another cake and place some of the [[pickled onions]] on top. |
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− | |||
+ | # Drizzle with [[sour cream]] and serve. |
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− | To serve: Place a small pool of the hot [[chili]] on each of 4 plates. Place 1 cake in the center of the [[chili]]. Top with some of the [[lettuce]] and [[tomato]]es. Top with another cake and place some of the [[pickled onions]] on top. Drizzle with [[sour cream]] and serve. |
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+ | # Fill a large saute pan with ¾-inch of the [[oil]] and heat over medium-high heat. |
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− | |||
− | + | # When the [[oil]] is hot, pan-fry the cakes, in batches, so they are golden brown on both sides, about 2 to 3 minutes per side. |
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+ | # Remove to a paper towel lined plate and season with essence. |
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− | |||
+ | # To serve: place a small pool of the hot [[chili]] on each of 4 plates. |
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− | |||
+ | # Place 1 cake in the center of the [[chili]]. |
||
− | |||
+ | # Top with some of the [[lettuce]] and [[tomato]]es. |
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− | To serve: Place a small pool of the hot [[chili]] on each of 4 plates. Place 1 cake in the center of the [[chili]]. Top with some of the [[lettuce]] and [[tomato]]es. Top with another cake and place some of the [[pickled onions]] on top. Drizzle with [[sour cream]] and serve. |
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+ | # Top with another cake and place some of the [[pickled onions]] on top. |
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− | === Other Links === |
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+ | # Drizzle with [[sour cream]] and serve. |
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− | == See also == |
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[[Category:Cheese Recipes]] |
[[Category:Cheese Recipes]] |
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− | [[Category: |
+ | [[Category:Chili Recipes]] |
[[Category:Jack cheese Recipes]] |
[[Category:Jack cheese Recipes]] |
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[[Category:Lettuce Recipes]] |
[[Category:Lettuce Recipes]] |
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[[Category:Masa Recipes]] |
[[Category:Masa Recipes]] |
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+ | [[Category:Tomato Recipes]] |
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[[Category:Pickled onion Recipes]] |
[[Category:Pickled onion Recipes]] |
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[[Category:Red onion Recipes]] |
[[Category:Red onion Recipes]] |
Latest revision as of 16:20, 2 February 2011
Ingredients
- 1 red onion, very thinly sliced
- 2 tablespoons white wine vinegar
- 2 cups instant masa flour
- pinch salt
- 2 teaspoons ground cumin
- 1⅛ cups water
- 1 cup cold vegetarian chili
- vegetable oil, for pan-frying
- 2 cups hot vegetarian chili
- ½ cup grated Monterey jack cheese
- Essence Creole Seasoning
- 3 cups chiffonade romaine lettuce
- 2 cups seeded and diced tomatoes
- sour cream, as accompaniment
Directions
- Place the sliced onions in a small bowl and add the vinegar.
- Mix and let the onions sit while you prepare the rest of the dish.
- In a large bowl, combine the masa, salt, and cumin.
- Add the water and mix with a wooden spoon or your hands, until the mixture forms a crumbly dough and holds together when formed into a ball without sticking to your hands.
- Take a small portion of the dough and shape into a thin (less than ¼-inch) patty.
- Place a teaspoon or so of the cold chili in the center of the dough and top with a little cheese.
- Make another thin patty and top the chili, pressing the edges to seal the chili inside the masa cake.
- Work the patty with your hands so it is even thickness.
- Repeat with the remaining dough, to make 8 cakes.
- Fill a large saute pan with ¾-inch of the oil and heat over medium-high heat.
- When the oil is hot, pan-fry the cakes, in batches, so they are golden brown on both sides, about 2 to 3 minutes per side.
- Remove to a paper towel lined plate and season with essence.
- To serve: place a small pool of the hot chili on each of 4 plates.
- Place 1 cake in the center of the chili.
- Top with some of the lettuce and tomatoes.
- Top with another cake and place some of the pickled onions on top.
- Drizzle with sour cream and serve.
- Fill a large saute pan with ¾-inch of the oil and heat over medium-high heat.
- When the oil is hot, pan-fry the cakes, in batches, so they are golden brown on both sides, about 2 to 3 minutes per side.
- Remove to a paper towel lined plate and season with essence.
- To serve: place a small pool of the hot chili on each of 4 plates.
- Place 1 cake in the center of the chili.
- Top with some of the lettuce and tomatoes.
- Top with another cake and place some of the pickled onions on top.
- Drizzle with sour cream and serve.