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Stuffed masa cakes with spicy beef, buttered corn sauce
Mexican corn cakes stuffed with spicy ground beef filling and topped with a buttery corn sauce.
YIELDS
2
TO
4
Ingredients
Spicy taco beef
- 1 lb ground beef
- 1/4 cup onion
- 2 tablespoons jalapeno, chopped
- 3 teaspoons chilli flakes
- 1 1/2 teaspoons salt
- 3 teaspoons chilli powder
- 2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1 teaspoon oregano
- 1 1/2 tablespoons garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne
Buttered corn sauce
- 1 cup corn
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon tajin spice
- 1/4 cup water
- 1/4 teaspoon chilli flakes
Masa cakes
- 2 cups masa flour
- 1 1/2 cups water
- 2 1/2 tablespoons vegetable oil
Assemble and Serve
Directions
Spicy taco beef
- In a large skillet on high heat add the vegetable oil. Once the oil is hot and starts to shimmer add in the ground beef by crumbling it through your hands, using a whisk bash the ground beef up and down while sautéing. Once the beef starts to break up and become cooked throughout add in the onion, jalapeños and garlic and sauté for one to two minutes.
- Add in chilli flakes, salt, paprika, cumin, oregano, garlic powder, onion powder and cayenne and stir together. Finish by adding in the tomato puree, turn the heat to low and allow to reduce to a thick and rich mixture. (about 10 minutes) remove from heat and reserve warm until plating.
Buttered corn sauce
- Add corn, butter, salt, tajin spice, water and chilli flakes to a medium size sauce pot on medium-high heat and cook until the butter is melted and the corn is hot (about three minutes) add contents to a blender and blend until smooth and creamy. Reserve warm until plating.
Masa cakes
- Add masa flour and salt to a large mixing bowl, and slowly add the warm water while mixing with your hands, when a dough starts to form gently knead it in the bowl.
- When the dough is finished it should feel soft and hold together when you form a small ball in your hands. If it is too crumbly feel free and add a touch more water. Roll balls into double the size of a golf ball and keep covered with a wet kitchen towel and allow to rest for one hour. In a Dutch oven with a thermometer attached or using a home deep-fryer heat two to three litres of vegetable oil up to 375° F.
- Using the palm of your hands flatten the masa ball into the shape of a disk, using your fingers press into the middle of the dough and the outside edges making a small wall in the shape of a tiny coliseum. carefully place the masa cake in the deep fryer and cook until the edges start to light and golden (about one to two minutes) remove from the oil and allow to drain on a baking tray lined with a kitchen towel. Sprinkle with salt.
Assemble and Serve
- Place a warm masa cake on the centre of a medium-sized plate onto a small square of parchment.
- Fill with the spicy taco beef, drizzle on some of the buttered corn sauce and garnish with cilantro, diced onion and a splash of hot sauce.
