White Bean and Pumpkin Seed Masa Appetizer
White Bean and Pumpkin Seed Masa Appetizer
Poc-Ka-NesManuel 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.
Ingrediënten
Makes 8 appetizers
- Tomatillo and Chipotle Chile Sauce
- Basic Corn Tortilla Dough
- 1 cup raw hulled pumpkin seeds
- 1 cup cooked canned white beans drained of all liquid
- 1 tablespoon chopped fresh chives or tops of green onions
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground pepper or to taste
- Oil for frying
Instructies
- 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.
- 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.
- Line a tray with plastic wrap.
- Prepare the tortilla dough to make 8 tortillas.
- Press 1 (41⁄2-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.
- 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.
