Tlacoyos 

(Mexican Turnovers)

These turnovers were made with a shell of masa harina (Latin American corn flour). The (non-traditional) filling is leftover Saag Aloo (Indian Kale & Potatoes), from the last post. I had these leftovers, and I'd recently seen Mexico in my Kitchen's recipe for Tlacoyos, and decided it was time to try it! (ITo save energy, I prefer to use whatever leftovers I have as fillings for a recipe like this.) I really liked it: warm, nutritious, and comforting. 

Mexico in my Kitchen Website, How to Make Tlacoyos, a Tasty Street Food

Corn Tortillas,

 with Mashed Potatoes 

& Paneer (Indian cheese)

The tortillas puffed up a little bit, and I noticed that the one I was about to eat, had a nice pocket, just right for stuffing. The tortillas were made from masa harina, Latin American nixtamalized corn flour. I wanted to make them for a #tacotuesday, but I guess we can call it TortillaTuesday, instead. (The tortillas were too small to fold around a filling.) This was my first time making corn tortillas! 

Date-Molasses Cornbread

This was based on the Molasses Cornbread from the website Can'tStayOutoftheKitchen. I used masa harina (Latin American corn flour for tortillas, etc.) instead of cornmeal, whole-milk yogurt instead of buttermilk and sour cream, and coconut oil instead of butter. Date syrup/molasses stood in for regular molasses, as well, and just a small amount (as I'd never used it before in baking). Here the cornbread is pictured topped with honey. Outstanding recipe! And very simple to make.

CantStayOutoftheKitchen Facebook

CantStayOutoftheKitchen Website, Molasses Cornbread

Not-Quite-Sour-Cream Cornbread 

(with some honey)

This is based on the Sour Cream Corn Muffin recipe in Lauren Chattman's Mom's Big Book of Baking. Instead of sour cream, I used an equal amount of whey (liquid) leftover from making paneer (Indian cheese).

As I'd used up all the stone-ground yellow cornmeal, I decided to try Masa Harina, instead. It's Latin American corn flour that's specially meant for tortillas, pupusas, and empanadas. It worked just fine here, combined with the all-purpose flour also specified in the recipe.

Lastly, instead of 12 muffins, I just poured the batter into an 8x8 pan, for a cornbread that I cut into 12 pieces. The result was a light, somewhat sweet, cornbread, that I've been enjoying the last few days. Finally, I managed to get a good photo with my camera before it was all gone! 

Pupusas

These are like stuffed corn tortillas made from masa harina corn flour, and which are popular in El Salvador. The package of masa harina which I bought recently at the supermarket, mentioned that this flour could be used in a variety of yummies, including "pupusas." I looked it up, and decided to try it. As I get tired easily and as I have to be careful what I eat, I couldn't make it this time the proper way, with traditional fillings and with the usual accompaniments. I decided to use as filling, the leftover spiced cauliflower and green peas from the Gobhi Matar Mini Samosas, pictured a couple of days ago. I had exactly enough filling for the amount of masa (dough) that I made!

I think everything went well regarding cooking them (except for burning the pan), but I'm not sure if these look like real pupusas, as I've never had any before. I made the first few without any oil, as I've heard is traditional -- which is why the pan was burned a bit -- and the last ones with a minimal amount of oil. I did enjoy them, but have been wondering since then if they look like they're supposed to. They remind me of what I imagine stuffed makki roti (Indian flatbread made of corn) would look like. 

Archana's Kitchen Website, Gobi Matar Mini Samosa Recipe