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Add a photoServings: 12
Ingredients
- 1 lb Fresh masa
- Â Â (or possibly substitute 1 3/4 c. masa harina mixed with 1 1/8 c. warm water)
- 2 Tbsp. Lard or possibly vegetable shortening
- 1/2 tsp Salt
- 1/4 c. Flour
- Â Â (or possibly 1/3 c. flour if using masa harina)
- 1 tsp Baking pwdr
- Â Â Vegetable oil for frying
- Â Â Striped Bass Escabeche see * Note
- 1/2 sm Romaine or possibly iceberg lettuce head shredded
Directions
- If using masa harina, mix it with the water, cover and let stand for 1/2 hour. Mix the lard, salt, flour and baking pwdr with the fresh or possibly reconstituted masa, kneading it till all ingredients are thoroughly incorporated. If necessary, add in 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 in water to the dough, a Tbsp. at a time, till a test piece does not crack). Divide into 12 pcs, place them on a plate and cover with plastic wrap.
- Set a griddle or possibly heavy skillet over medium-low heat. Place a 7-inch square of heavy plastic (like which 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 possibly so, till it is lightly browned and crusty, about 3 or possibly 4 min. Cold 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 possibly deep-fat fryer. Fry the sambutas a few at a time for about 1 1/2 min, turning over frequently. The 2 sides should have puffed apart by about 3/4 of an inch. If they do not 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 167 | |
| Calories from Fat 31 | 19% |
| Total Fat 3.6g | 5% |
| Saturated Fat 1.04g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 204mg | 9% |
| Potassium 124mg | 4% |
| Total Carbs 30.93g | 8% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.05g | 0% |
| Protein 3.84g | 6% |
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