October 25, 2017
Dinner, Main Dish, Shellfish,
Crab meat, Vegetables, Cabbage, Central/South American, Quick Meals, Entertaining, Skillet, Gluten-Free, No Eggs, Make it from scratch, Spicy more
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"Papusas which derive from Central America are not as well known as dishes that come from Mexico. Papusas is a dough, made with masa harina, that may contain a variety of fillings. This particular recipe is really tasty and is stuffed with cheeses with either crab or shrimp."
Combine the masa ingredients in a medium-size, nonporous bowl and mix well. Cover with plastic wrap, pressing the wrap directly n the surface of the mixture, and let it sit at room temperature for 20 minutes.
Meanwhile, prepare the filling: In a medium-size bowl, combine the crabmeat, cheeses, cilantro, chile, and garlic. Mix thoroughly.
Measure out five 5-ounce, or 1/2 cup, pieces of the masa mixture. Lay 12-inch square of plastic wrap on a work surface.
With wet hands (you may want to keep a bowl of water next to where you are working), pat 1 piece of masa on the plastic wrap into a flat disk, about 1/2-inch thick and 5-inches in diameter. Make an indentation in the center of the disk and place one-fifth of the filling in the depression.
Using the plastic wrap, bring the masa up around the crab mixture and pinch the seams closed, keeping the masa an even 1/2-inch thick all around the filling.
With the papusas still wrapped in plastic, flatten it to an even 1-inch thickness. (It will still be 5-inches in diameter.)
Repeat this process with the remaining masa and filling.
The papusas can be refrigerated, wrapped, for up to 2 hours.
Heat a large nonstick saute pan or frying pan over medium heat until hot. Add the olive oil and heat it for about 2 minutes.
Gently unwrap the papusas.
Without crowding the pan, fry them until they are golden brown all over and the cheese melts, about 5 minutes on each side.
Serve immediately over the Cabbage Escabeche and Papusa Sauce. Drizzle with Crema and sprinkle cilantro over all, if preferred.
Place the cabbage in a large, nonreactive bowl with the remaining ingredients and toss very well.
Refrigerate the escabeche, covered, for at least 4 hours and up to 1 day. The longer it sits, the better. Serve at room temperature.
Heat the oil in a saucepan over medium flame. Add the onion, garlic and chile and sauté for 2 to 3 minutes, or until the onion is translucent. Being careful not to let garlic burn.
Stir in the tomatoes, water, chicken bouillion, oregano, and vinegar and simmer for about 10-15 minutes or until sauce is reduced by half. Remove from heat and cool a bit.
Puree the tomato sauce in a blender or with a hand wand until smooth. Add salt and pepper to taste, stir in the cilantro if using and serve.
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