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Crab Or Shrimp Papusas With Cabbage Escabeche

Here's how you make Crab Or Shrimp Papusas With Cabbage Escabeche
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  • Servings: 5
  • Prep: 20-30m
  • Cook: 35m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • FOR MASA
  • 2 cups masa harina
  • 2 cups water, warm
  • 3 tablespoons oil (mild vegetable oil)
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 2 teaspoons kosher salt
  • 1 garlic clove, minced (small clove, 1 teaspoon)
  • FOR CRABMEAT FILLING
  • 1/4 pound crabmeat (lump crabmeat carefully picked over, shrimp can be substituted)
  • 2 1/2 ounces Oaxaca cheese (grated 1/2 cup, or equivalent cheese)
  • 1 1/2 ounces ranchero cheese (grated 1/4 cup)
  • 1 1/2 ounces cotija cheese (grated, 2 tablespoons)
  • 2 tablespoons minced cilantro
  • 1 tablespoon serrano chile (seeded and minced, 1 large chile)
  • 1 tablespoon minced garlic (1 large clove)
  • 6 tablespoons olive oil (extra virgin)
  • FOR CABBAGE ESCABECHE
  • 4 cups cabbage (shredded, 1/2 small head green cabbage)
  • 1/2 cup grated carrot (1 small)
  • 1 teaspoon minced jalapeno pepper
  • 3 tablespoons diced bell pepper
  • 2 tablespoons minced garlic (2 large cloves)
  • 1/4 cup vinegar (champagne vinegar)
  • 1/4 cup water
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh oregano (or 3 tablespoons of fresh chopped cilantro)
  • 1 tablespoon granulated sugar
  • FOR PAPUSA SAUCE
  • (Refer to Note 1)
  • 4 tablespoons olive oil
  • 1/2 cup chopped yellow onion
  • 2 to 3 garlic cloves, minced
  • 1 serrano pepper (or jalapeño chile pepper, minced)
  • 1 pound tomatoes (peeled, seeded and chopped, 5 to 6 small tomatoes)
  • 3 cups water
  • 1 teaspoon chicken bouillon powder
  • 1 to 2 teaspoons dried oregano
  • 1 teaspoon vinegar
  • Salt and pepper, to taste
  • 1/2 cup chopped cilantro
  • FOR SERVING
  • Salvadorena or Mexican Crema or Creme Fraiche (optional)
  • Cilantro, chopped (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: 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.

  • Step 2: Meanwhile, prepare the filling: In a medium-size bowl, combine the crabmeat, cheeses, cilantro, chile, and garlic. Mix thoroughly.

  • Step 3: 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.

  • Step 4: 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.

  • Step 5: 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.

  • Step 6: With the papusas still wrapped in plastic, flatten it to an even 1-inch thickness. (It will still be 5-inches in diameter.)

  • Step 7: Repeat this process with the remaining masa and filling.

  • Step 8: The papusas can be refrigerated, wrapped, for up to 2 hours.

  • Step 9: 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.

  • Step 10: Gently unwrap the papusas.

  • Step 11: Without crowding the pan, fry them until they are golden brown all over and the cheese melts, about 5 minutes on each side.

  • Step 12: Serve immediately over the Cabbage Escabeche and Papusa Sauce. Drizzle with Crema and sprinkle cilantro over all, if preferred.

  • TO MAKE THE CABBAGE ESCABECHE

  • Step 13: Place the cabbage in a large, nonreactive bowl with the remaining ingredients and toss very well.

  • Step 14: Refrigerate the escabeche, covered, for at least 4 hours and up to 1 day. The longer it sits, the better. Serve at room temperature.

  • To MAKE THE PAPUSA SAUCE

  • Step 15: 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.

  • Step 16: 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.

  • Step 17: 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.

  • NOTE 1: For the Cabbage Escabeche -as a variation, you can add diced mango or papaya

We hope you enjoy this recipe!

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