| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Niger |
Toohot08 |
12 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh masa |
|
|
(or substitute 1 3/4 cups masa harina |
|
|
Mixed with 1 1/8 cups hot water) |
| 2 |
tb |
Lard or vegetable shortening |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Flour |
|
|
(or 1/3 cup flour if using masa harina) |
| 1 |
ts |
Baking powder |
|
|
Vegetable oil; for frying |
|
|
Striped Bass Escabeche; see * Note |
| 1/2 |
sm |
Romaine or iceberg lettuce head; shredded |
INSTRUCTIONS
* Note: See the "Striped Bass Escabeche" recipe which is included in this
collection.
If using masa harina, mix it with the water, cover and let stand for 1/2
hour. Mix the lard, salt, flour and baking powder with the fresh or
reconstituted masa, kneading it until all ingredients are thoroughly
incorporated. If necessary, add a little water to correct the consistency
of the dough (the dough should be slightly sticky and form a ball when
pressed together. To test, flatten a small ball of dough between your
palms. If the edges crack, add water to the dough, a tablespoon at a time,
until a test piece does not crack). Divide into 12 pieces, place them on a
plate and cover with plastic wrap. Set a griddle or heavy skillet over
medium-low heat. Place a 7-inch square of heavy plastic (like that used for
freezer bags) on the counter and flatten a piece of masa onto it. Pat and
press the dough into a 4-inch diameter circle about 1/8-inch thick. With
the sambuta still attached to the plastic, flip it over onto one hand,
dough side down, then carefully peel off the plastic. Lay the sambuta on
the heated griddle and bake, turning over every minute or so, until it is
lightly browned and crusty, about 3 or 4 minutes. Cool on a wire rack, then
form and bake the remaining 11 sambutas in the same way. Heat 3 inches of
vegetable oil to 375 degrees in a large heavy saucepan or deep-fat fryer.
Fry the sambutas a few at a time for about 1 1/2 minutes, turning over
frequently. The 2 sides should have puffed apart by about 3/4 of an inch.
If they don't puff, you can just split them apart with a knife when
serving. Drain on paper towels. When ready to serve, use a small pointed
knife to cut an opening in the pocket. Stuff a little of the Striped Bass
Escabeche inside and finish with some of the shredded lettuce. This recipe
yields 12 sambutas.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6229 broadcast 04-01-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-15-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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