Ingredients with Measurements:
- 2 cups of masa harina
- 2 tablespoons of baking powder
- 1 teaspoon of salt
- 1/4 cup of lard
- 2 cups of warm water
- 2 tablespoons of olive oil
- 1/2 pound of ground pork
- 1/2 cup of diced onion
- 1/2 cup of diced bell pepper
- 1/2 cup of diced tomato
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of paprika
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red pepper flakes
- 1/2 cup of cooked pinto beans
- 1/2 cup of cooked black beans
- 1/2 cup of cooked kidney beans
Special Equipment Needed:
- Large bowl
- Medium skillet
- Spatula
- Measuring cups and spoons
- Wooden spoon
Step-by-Step Instructions:
1. In a large bowl, combine the masa harina, baking powder, and salt.
2. Add the lard and mix until the mixture resembles coarse crumbs.
3. Gradually add the warm water and mix until a soft dough forms.
4. Knead the dough for a few minutes until it is smooth and pliable.
5. Cover the dough with a damp cloth and set aside.
6. Heat the olive oil in a medium skillet over medium heat.
7. Add the ground pork and cook until it is no longer pink.
8. Add the onion, bell pepper, and tomato and cook until the vegetables are tender.
9. Add the garlic powder, cumin, oregano, chili powder, paprika, black pepper, and red pepper flakes and cook for an additional minute.
10. Add the cooked beans and stir to combine.
11. Remove the skillet from the heat and set aside.
12. Preheat the oven to 350 degrees F.
13. Grease a 9x13 inch baking dish.
14. Divide the dough into two equal portions.
15. Roll out one portion of the dough into a rectangle that is slightly larger than the baking dish.
16. Place the dough in the baking dish and spread the pork and bean mixture over the top.
17. Roll out the remaining portion of the dough and place it over the pork and bean mixture.
18. Crimp the edges of the dough together to seal.
19. Bake for 30 minutes or until the top is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 350 degrees F
Serving Size: 8
Nutritional Information:
Calories: 300
Fat: 10g
Carbohydrates: 32g
Protein: 16g
Substitutions for Ingredients:
- Vegetable oil can be used in place of lard
- Ground turkey can be used in place of ground pork
- Any combination of cooked beans can be used
Variations:
- Cheese can be added to the pork and bean mixture
- Chopped jalapenos can be added to the pork and bean mixture
- The dough can be flavored with cilantro, garlic, or other herbs and spices
Tips and Tricks:
- The dough should be kneaded until it is smooth and pliable
- The edges of the dough should be crimped together to ensure that the filling does not leak out
Storage Instructions:
Masa Podrida with Pork and Beans can be stored in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Masa Podrida with Pork and Beans can be reheated in the oven at 350 degrees F for 15 minutes or until heated through.
Presentation Ideas:
Masa Podrida with Pork and Beans can be served with a dollop of sour cream and a sprinkle of chopped cilantro.
Garnishes:
- Sour cream
- Chopped cilantro
- Sliced jalapenos
Pairings:
Masa Podrida with Pork and Beans pairs well with a crisp green salad and a glass of white wine.
Suggested Side Dishes:
- Green salad
- Refried beans
- Mexican rice
Troubleshooting Advice:
- If the dough is too dry, add a few tablespoons of warm water and knead until the desired consistency is reached.
- If the dough is too wet, add a few tablespoons of masa harina and knead until the desired consistency is reached.
Food Safety Advice:
- All ingredients should be cooked to the proper temperature before serving.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 5 days.
Food History:
Masa Podrida is a traditional Mexican dish that dates back to the 16th century. It is a savory corn-based dish that is filled with a variety of meats and vegetables.
Flavor Profiles:
Masa Podrida with Pork and Beans has a savory flavor with a hint of sweetness from the corn. The pork and beans provide a rich, smoky flavor that is balanced by the vegetables and spices.
Serving Suggestions:
Masa Podrida with Pork and Beans can be served as a main dish or as a side dish. It can also be served with a variety of toppings such as sour cream, cheese, and salsa.
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Region: Spanish