Cazuelitas (Fried Masa Pockets with Caramelized Onion and Mushroom Filling) Recipe

I first tried cazuelitas—the Mexican pot-shaped edible vessels comprised of a mix of masa, mashed potatoes, and, at occasions, shredded cheese—at a pal’s feast years in the past. I used to be impressed by the wedding of masa and mashed potato that produced the savory fried donut-like vessel crammed with a potent chile-laced salsa. Whereas the primary model I attempted was crammed with a recent salsa, I’ve since realized that probably the greatest issues about cazuelitas is that they welcome practically any filling. 

Since my first expertise, I’ve made and eaten many variations of those fried masa shells and I’ve tried them with a variety of filling choices. My model beneath of cazuelitas are deep-fried till the outside is crisp and golden-brown, whereas the within stays tender and fluffy. As a substitute of utilizing a basic Mexican filling choice like recent salsa, thinly sliced dressed cabbage, or chopped meat, I as a substitute selected a wealthy and savory mushroom, caramelized onion, and crème frâiche filling that’s considerably influenced by French delicacies. The jammy texture of the cooked filling is a welcome distinction to the flippantly crisped fried masa. 

As soon as crammed, the cazuelitas are then dunked right into a buttery hen inventory glaze to complete. Whereas they work finest as an antojito, or appetizer, they’re so wealthy and satisfying they can be served as a full meal. There’s no denying that cazuelitas are a labor of affection, however they’re so price it. The recipe contains a number of steps—the making, shaping, and frying of the masa, cooking the filling and the glaze, and the ultimate meeting—however the technique of shaping the cazuelitas is enjoyable and the dish is spectacular.

Ideas for Shaping Cazuelitas

Cazuelitas are simpler to make than different masa shapes comparable to tortillas or tetelas because you don’t must haul out a press or fold any edges with precision. At their easiest, the masa simply must be rolled right into a ball and poked about midway down into the middle to create cazuelitas’ signature spherical casserole-pot-like form. I prefer to stretch the inside a bit thinner than some variations I’ve eaten so I can load them up with much more filling. Simply ensure to not stretch the partitions as skinny as a tortilla. I discover that protecting the partitions of the masa shell thicker supplies the best steadiness of crisp to fluffy as soon as fried.

Filling the Cazuelitas

The crater-like form and impartial taste of a masa harina and potato dough permit for an countless number of fillings; chorizo, beans, stewed meats, and greens, comparable to thinly sliced cabbage, radish, and avocado, are frequent selections. As famous above, this recipe breaks from custom a bit and incorporates a filling of mushrooms, caramelized onions, and crème fraîche. 

The filling is umami-rich and the jammy onions distinction properly with the crisp outer layer of the cazuelitas. I exploit Critical Eats senior culinary editor Leah Colins’ approach for making sautéed mushrooms to cook dinner down a big batch of mushrooms with steam and extract their earthiness. A small quantity of crème fraîche kinds a cohesive combination with the mushrooms and onions and creates a creamy texture. Ensure to make the filling first earlier than beginning the masa shells. You may gently reheat the mushroom combination earlier than filling the cazuelitas, or serve it nearer to room temperature. It’s scrumptious each methods.

Glaze the Cazuelitas to End

I selected to complete the crammed cazuelitas with a glaze that’s much like a hen pan sauce (one more break from conventional cazuelitas). I like the way it clings to the masa and has a potent savory taste. I additionally added a contact of Mexican flavors within the type of cilantro, lime, and crimson pepper flakes. The trace of warmth and acidity from the crimson pepper and lime tames the richness of the dish. 

The glaze’s texture is simply as necessary as its taste. I needed to ensure that the glaze was thick sufficient to cling to the crammed masa shells to type a shiny flavorful coating. If the glaze was too skinny, it wouldn’t persist with the cazuelitas and its taste can be misplaced. To ensure an ideal glaze-like texture, I added gelatin to the combination to thicken it barely. The outcome was a potent pan sauce that coated each a part of the crammed masa shell as soon as dipped.There are plenty of components on this dish, however I take pleasure in that every ingredient is distinguished with out overshadowing the remaining.