Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground beef
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 2 cups masa harina
- 2 cups water
- 2 potatoes, peeled and diced
- 1/2 cup frozen corn
- 1/2 cup chopped cilantro
Special Equipment Needed:
- Large pot
- Wooden spoon
Step-by-Step Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the ground beef and cook until browned, about 8 minutes.
4. Add the chili powder, cumin, oregano, salt, and pepper and stir to combine.
5. Add the beef broth and bring to a boil.
6. Reduce the heat to low and add the masa harina. Stir until combined.
7. Add the water, potatoes, and corn and stir to combine.
8. Simmer for 15 minutes, stirring occasionally.
9. Add the cilantro and stir to combine.
10. Serve hot.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: Medium heat
Serving Size: 4-6
Nutritional Information:
Calories: 400
Fat: 15g
Carbohydrates: 36g
Protein: 26g
Substitutions for Ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Masa harina can be substituted with cornmeal.
- Potatoes can be substituted with sweet potatoes.
- Frozen corn can be substituted with canned or fresh corn.
- Cilantro can be substituted with parsley.
Variations:
- Add other vegetables such as bell peppers, carrots, or zucchini.
- Add other spices such as paprika, cayenne pepper, or smoked paprika.
- Add different types of beans such as black beans or pinto beans.
Tips and Tricks:
- Make sure to stir the masa harina until it is fully incorporated into the broth.
- If the mixture is too thick, add more broth or water.
- Taste and adjust the seasoning as needed.
Storage Instructions:
Masa Podrida can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Masa Podrida can be reheated in a pot over medium heat until warmed through.
Presentation Ideas:
Masa Podrida can be served in individual bowls with a dollop of sour cream and a sprinkle of cilantro.
Garnishes:
- Sour cream
- Chopped cilantro
- Chopped green onions
- Sliced jalapenos
Pairings:
Masa Podrida pairs well with a fresh green salad and a glass of white wine.
Suggested Side Dishes:
- Rice
- Refried beans
- Guacamole
- Cornbread
Troubleshooting Advice:
- If the mixture is too thick, add more broth or water.
- If the mixture is too thin, add more masa harina.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Masa Podrida is a traditional Mexican dish that dates back to the 16th century. It is a combination of masa harina, beef, and potatoes.
Flavor Profiles:
Masa Podrida has a savory flavor with a hint of spice from the chili powder.
Serving Suggestions:
Masa Podrida can be served as a main course with a side of rice and beans.
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Region: Spanish