Masa Griddle Cakes with Poblanos and Goat Cheese

  1. In a medium bowl, stir the masa with the water and the salt until a soft dough forms.
  2. Divide the dough into 12 balls and flatten them into 2-inch cakes.
  3. Transfer to a plastic wrap-lined baking sheet and cover with plastic wrap.
  4. Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over.
  5. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes.
  6. Peel, core and seed the chiles, then cut them into thin strips.
  7. In a medium skillet, heat 2 tablespoons of the olive oil until shimmering.
  8. Add half of the onion and cook over moderate heat until softened, about 7 minutes.
  9. Add the poblano strips and oregano and cook for 2 minutes, stirring occasionally.
  10. Season with salt and pepper and keep warm.
  11. In a medium saucepan, heat the remaining 2 tablespoons of olive oil until shimmering.
  12. Add the garlic and the remaining onion and cook over moderate heat until softened, about 7 minutes.
  13. Add the beans and cook, coarsely mashing them with a potato masher just until creamy, about 2 minutes.
  14. Season with salt and pepper and keep warm.
  15. Heat a griddle.
  16. When it is hot, generously brush it with oil and add the masa cakes.
  17. Cook over moderately high heat, turning once or twice, until they are golden and crisp, about 4 minutes.
  18. Transfer the cakes to a platter and top each with a dollop of the beans and a mound of the poblano mixture.
  19. Garnish with the goat cheese and season with salt and pepper.
  20. Serve right away.

masa harina, cold water, salt, chiles, olive oil, onion, oregano, salt, garlic, black beans, goat cheese

Taken from www.foodandwine.com/recipes/april-2008-masa-griddle-cakes-with-poblanos-and-goat-cheese (may not work)

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