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.
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.
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.
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.