Mexican Meat Pancakes with Sting
- 2 cups (240 g) masa harina
- 1 1/2 cups (360 ml) warm water
- 1/2 teaspoon (3 g) salt
- 1 pound (450 g) ground beef
- 1 medium yellow onion (150 g) finely diced
- 2 garlic cloves (6 g) minced
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) chili powder
- 1/4 teaspoon (0.5 g) black pepper
- 1/2 teaspoon (3 g) salt
- 2 cups (300 g) ripe tomatoes diced
- 1/4 cup (40 g) red onion finely diced
- 2 tablespoons (8 g) fresh cilantro chopped
- 1 tablespoon (15 ml) lime juice
- 1/4 teaspoon (1.5 g) salt
- 1 cup (120 g) queso fresco crumbled
- 2 tablespoons (30 ml) vegetable oil
1. Make salsa by combining tomatoes red onion cilantro lime juice and 1/4 teaspoon salt in a bowl Set aside
2. Mix masa harina and 1/2 teaspoon salt in a large bowl Gradually add warm water stirring until a soft dough forms Knead 1 minute Cover with damp cloth rest 10 minutes
3. Brown ground beef in skillet over medium-high heat 5 minutes Drain excess fat Add yellow onion garlic cumin chili powder black pepper and 1/2 teaspoon salt Cook 2 minutes until onions soften Remove from heat
4. Divide masa dough into 8 portions Roll each into ball then flatten into 4-inch discs Place 2 tablespoons beef filling in center Fold over to form half-moon Pinch edges tightly to seal
5. Heat vegetable oil in skillet over medium heat Fry stuffed pancakes 3-4 minutes per side until golden brown Drain on paper towels
6. Preheat broiler Arrange fried pancakes on baking sheet Top with salsa and queso fresco Broil 1-2 minutes until cheese bubbles
7. Serve immediately while hot
- skillet
- mixing bowl
- whisk
- measuring cups
- oven
- baking dish
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