Stuffed Masa Cakes

Culinary Tools:

  • Food Cutter (Cone #2)
  • 5-quart Mixing Bowl
  • Chef’s Knife
  • 10½-inch Skillet
  • 2-quart Mixing Bowl
  • 3-quart Mixing Bowl
  • Square Griddle

Pickled Cabbage Ingredients:

  • 4 cups green cabbage, cut
  • 1 cup carrots, cut
  • 1 cup onion, cut
  • 2 teaspoons oregano
  • 1 tablespoon salt
  • 2 tablespoons brown sugar
  • ½ cup vinegar
  • ¼ cup water
  • 2 teaspoons dried red pepper flakes (optional)

Masa Cakes Ingreidents:

  • 1 pound ground chicken breast
  • ½ cup onion, finely diced
  • 1 tablespoon garlic, minced
  • ½ cup green bell pepper, seeded and finely diced
  • ½ cup tomato, finely chopped
  • 1 teaspoon salt
  • 5 cups instant corn flour
  • 6 cups water
  • 8 ounces low-fat mozzarella cheese, shredded

Pickled Cabbage Procedure:

Using the Food Cutter (Cone #2), cut cabbage, carrots, and onions. In the 5-quart Mixing Bowl, combine well these cut vegetables with the remaining ingredients to make the pickled cabbage. Refrigerate mixture for at least 6 hours.     

Masa Cakes Procedure:

With the Chef’s Knife, cut onion, garlic, bell pepper, and tomato as specified on the ingredients list.

Preheat the 10½-inch Skillet at medium heat for 4 minutes. Add the ground chicken and cook for 5 minutes or until meat starts to crumble; continuously stir mixture. Add onion, garlic, green pepper, tomato, and salt; mix well. Cook for about 10 minutes, or until it is cooked thoroughly. Remove the skillet from the stove. Put prepared meat in the 2-quart Mixing Bowl and cool it off in the refrigerator.

In the 3-quart Mixing Bowl, place the corn flour and gradually stir in enough water to make stiff tortilla-like dough. When the chicken mixture has cooled, mix in the cheese. Divide the dough into 24 portions and, with your hands form a ball with each portion. Press a hole in each ball with your thumb. Put about 1 tablespoon of the chicken mixture into each ball. Fold the dough over to completely enclose it. Press each ball out with your palms to form a disk.

Preheat the Square Griddle at medium-high heat for 4 minutes. Turn heat to medium-low and spray griddle with non-stick spray. Cook each side of the masa cakes until golden brown —about 5 minutes—. Serve with Pickled Cabbage.

Chef’s Note:  This recipe serves 12, and would be a fabulous appetizer to enjoy before your Easter dinner!

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