Stuffed masa cakes with spicy beef and buttered corn sauce

My take on Mexican-style sopes are stuffed with all kinds of goodness. Rounds of fried corn dough hold a spiced beef filling, topped with a buttery corn sauce. This is hand-held delicious comfort food!

Stuffed masa cakes with spicy bee and buttered corn sauce. Credit: Comfort Food With Spencer Watts

• serves

  2

• prep

  15 minutes

• cook

  35 minutes

• difficulty

  Mid

Ingredients

Masa cakes

• 2 cups masa flour
• 1½ cups water
• 37 ml (2 scant tablespoons) vegetable oil
• 2-3 litres vegetable oil, extra, for frying

 

Masa cake filling

• 450 g (1 lb) beef mince (ground beef)
• ¼ cup diced onion
• 1½ tbsp chopped jalapeno
• 3 tsp chilli flakes
• 1.5 tsp salt
• 3 tsp chilli powder
• 2 tsp paprika
• 1½ tsp cumin
• 1 tsp oregano
• 1 tbsp garlic powder
• ½ tsp onion powder
• ¼ tsp cayenne

 

Buttered corn sauce

• 1 cup corn kernals (fresh or frozen and defrosted)
• 58 g (¼ cup) butter
• ½ tsp salt
• ¼ tsp Tajin spice (see Note)
• ¼ cup water
• ¼ tsp chilli flakes

Garnish

• Chopped onion, chopped coriander and hot sauce

Resting time: 1 hour.

Instructions

1. For the masa cakes: Add masa flour and salt to a large mixing bowl. Slowly add the 37 ml of oil and 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 touch more water.
2. Roll into balls double the size of a golf ball and, keeping them covered with a wet kitchen towel, allow to rest for 1 hour.
3. Meanwhile, for the 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 beef by crumbling it through your hands. Using a whisk bash the beef mince up and down while sautéing. Once the beef starts to break up and becomes cooked throughout add in the onion, jalapeños and garlic and sauté for 1-2 minutes.
4. Next add in all of the dried spices and stir together. Add 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.
5. Next, cook the rested masa cakes. In a Dutch oven with thermometer attached or using a home deep-fryer, heat 2-3 litres of vegetable oil up to 190°C (375°F). Using the palm of your hands flatten a masa ball into the shape of a disk (you could also use a tortilla press to do this). Then, using your fingers, press into the middle of the dough and the outside edges making a small wall (I call the finished shape a tiny coliseum). Carefully place the masa cake in the deep fryer and cook until the edges start to light and golden (about 1-2 minutes), then remove from oil and allow to drain on a baking try lined with kitchen towel. Sprinkle with salt. Repeat with remaining dough balls, cooking one at a time. Set aside.
6. For the buttered corn sauce: Add all ingredients to a medium size saucepan on medium high heat and cook until the butter is melted and the corn is hot (about 3 minutes). Add contents to a blender and blend until smooth and creamy. Reserve warm until plating.
7. To build: Place a warm masa cake on a small square of baking (parchment) paper on the centre of a medium-sized plate. Fill with the spicy taco beef, drizzle on some of the buttered corn sauce and garnish with coriander, diced onion and a splash of hot sauce.

Note

Tajin spice is a Mexican spice blend with a chilli-lime flavour. It is available in Australia from some supermarkets and specialist retailers.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.