WEEKDAYS 1e|12c|p

Black Bean Masa Cakes

Mario Batali
Servings: 12
1 to 2 hr

These Black Bean Masa Cakes are a sure fire winner!

  • Ingredients
  • step-by-step directions
Masa Cakes:
  • 1/2 cup olive oil (plus additional to fry)
  • 2 cups masa harina
  • 1 cup warm water
  • 1 teaspoon Kosher salt
Black Bean Filling:
  • 2 tablespoons olive oil
  • 1 red onion (peeled, diced)
  • 1 can black beans (drained and rinsed, 15 ounces)
  • 1 jalapeno (sliced)
  • 1 bunch cilantro (leaves roughly chopped)
  • Kosher salt and freshly ground black pepper (to taste)
Avocado Salad:
  • 1 avocado (peeled, pitted, diced)
  • 1/4 cup cilantro (chopped)
  • 1 bunch scallions (thinly sliced)
  • 1 lime (juiced)
  • 1/4 cup olive oil
  • Kosher salt and freshly ground black pepper (to taste)
Red Chile Sauce:
  • 1 pound dried red chiles (preferably New Mexico) (may sub ancho, pasilla, or use a combination)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion (chopped coarsely)
  • 4 cloves garlic (thinly sliced)
  • 2 tablespoons fresh oregano (chopped)
  • 2 teaspoons kosher salt
  • 2 tablespoons honey
Green Chile Sauce (for serving):
  • 4 pounds fresh Hatch chiles (use New Mexico or Anaheim if those are easier to find)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion (finely diced)
  • 2 cloves garlic (thinly sliced)
  • 1/4 cup cilantro leaves (chopped)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander seed
  • Kosher salt and freshly ground black pepper
  • For the Masa Cakes: In a large saute pan add 1/2-inch olive oil and heat to 360ºF.
  • In the bowl of a food processor add the masa, water and salt and pulse to combine. While the machine is running, slowly stream in the 1/2 cup of olive oil until a dough forms.
  • Remove the dough and shape into 1-inch balls. Flatten using a tortilla press or between pieces of plastic wrap with your hands. Spoon the black bean filling onto one masa cake and place another masa cake on top. Pinch the outer edges to seal.
  • Place the filled masa cakes into the oil to fry until golden brown, about 5-7 minutes. Remove and serve with the avocado salad, red chile sauce and green chile sauce.
  • For the Black Beans: In a large saute pan add olive oil and heat over medium-high heat. Add the onion and cook until almost tender, add the black beans, jalapeno and cilantro and stir until warmed through. Season with salt and pepper. Remove from the heat and mash with a potato masher.
  • For the Avocado Salad: In a medium bowl add the avocado, cilantro, scallions, lime juice and olive oil and toss to combine. Season with salt.
  • For the Red Chile Sauce: Remove the stems and seeds from the chiles and tear into 3 or 4 pieces each.
  • In a deep, heavy pot or Dutch oven over medium-high heat, heat the olive oil and saute the onion and garlic until the onion softens, about 5 minutes. Add the chiles and cover with water. Bring to a boil, then add the oregano and salt. Cover, reduce the heat to medium-low, and simmer for 45 to 60 minutes, until the chiles are soft. Using a slotted spoon, remove the chiles, onion, and garlic to a blender. Discard the cooking liquid. Add the honey to the blender and puree, adding 1 to 2 cups of fresh water to the mixture as needed.
  • For the Green Chile Sauce: Char the peppers, by putting them either over the open flame of a gas grill or under a broiler for a few minutes, turning them to make sure they don't burn. Put the charred peppers in a zip-top bag or a bowl covered with plastic wrap and let steam for 20 minutes. The skins should easily slip off. (If you can buy the chiles already roasted and peeled, by all means, do that.) Pull the stem off to remove the seedpod. Slit open the side of the chiles and scrape out the remaining seeds and veins. Discard the skins, pods, seeds, and veins. Chop the chile flesh into small dice. You should have about 3 cups.
  • In a large skillet over medium heat, heat the oil and saute the onion and garlic until soft, about 5 minutes. Add the roasted peppers, cilantro, cumin, and coriander. Bring to a low boil and cook for about 15 minutes, until everything is soft. Transfer the sauce to a food processor or blender and, venting the lid, blend it until smooth. Season with salt and pepper to taste.
  • Tip: Fill the masa cakes with your favorite meat, bean or veggie filling. Perfect dish to use up leftover meat and veggies!
Similar categories: Mexican
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