Tag Archives: Mexican cornflour

Cheesy Corn Chip Chicken Wings

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To be honest these wings have never been near a corn chip but the masa lista and Parmesan give them a fabulous texture without frying and the coating does taste like corn chips!

Serves 4-6.

Ingredients

1.5kgs chicken wings, tips removed and cut in two

1 cup masa lista, Mexican corn flour

1/2 cup finely grated Parmesan cheese

3 tablespoons dried oregano

2 tablespoons smoked paprika

1/2 teaspoon cayenne pepper

salta and pepper

2 eggs, beaten

Method

Preheat the oven to 190 degrees Centigrade. Line two baking trays with baking parchment.

In a bowl, combine the masa, Parmesan, oregano, paprika, cayenne, salt and pepper.

Take a piece of chicken, dip in the egg and then in the flour mix.

Lay on the baking sheet skin meaty side up and repeat with the remaining chicken.

Bake in the oven for 30 minutes, turn once and then bake for a further 10-15 minutes until fully cooked.

Allow to rest for 10 minutes before serving with some sour cream dip.

Gluten Free Cheese and Bacon Breakfast Muffins

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These gluten free savoury muffins are delicious straight out the oven but also freeze well to be warmed again another day.

As usual, a clash of international ingredients, Indian chickpea flour, Mexican masa lista, Thai tapioca flour and Spanish smoked paprika, they all come together to make a light gluten free muffin that I think is hard to tell apart from a regular muffin!

For a vegetarian option, omit the bacon and add 20g chopped fresh chives.

Makes 12 muffins.

Ingredients

75g chickpea flour/besan

50g tapioca flour

100g masa lista, Mexican cornflour

1 tablespoon baking powder

pinch of salt

1 teaspoon smoked paprika

220g Cheddar, grated

150g bacon, diced, set aside a little for topping the muffins

140mls milk

125g natural yogurt

1 egg

Method

Preheat the oven to 190 degrees Centigrade, line a twelve hole muffin tray.

In a jug, combine the milk, yogurt and egg, beat well.

In a large bowl, combine the chickpea flour, tapioca flour, masa lista, baking powder, salt, smoked paprika,  cheese and  most of the bacon, combine until the cheese and bacon has a floury coating.

Pour the wet ingredients into the dry and mix gently.

Spoon the mixture into the prepared cases, you need to fill the cases to the top, unlike regular muffins.

Sprinkle with the remaining bacon.

Bake for 25-30mins until

TexMex Jalapeño and Mozzarella Stuffed Meatballs

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These are a cross between Texan sausage balls and a stuffed Italian meatballs but it does work, trust me!

These are gluten free as the breadcrumb mix is based very loosely on the American style biscuit mix but using masa lista and rice flour instead, this mix makes a much lighter meatball, as if it is full of wheat breadcrumbs!

The oven has to be hot to ensure the outside of the ball seals before the mozzarella melts!

Makes 20, serves 6.

Ingredients

50g masa lista, Mexican corn flour

75g glutinous rice flour

1 tablespoon gluten free baking powder

50g butter

1 tablespoon smoked paprika

3 tablespoons dried oregano

1-2 teaspoons chipotle chilli powder

salt and pepper

200g Cheddar, grated

1kg minced pork

20 mini fresh mozzarella balls

10 slices jalapeño chilli, pickled or fresh

Method

In a large bowl, measure the flours and baking powder, add the cubed butter.

Rub the butter into the flours until it resembles breadcrumbs.

Add the smoked paprika, oregano, chipotle powder, salt, pepper and grated cheese.

Mix well and then add the minced pork, using your hands, squish the meat through the flour and cheese mix until completely combined.

Divide the meat into 20 portions.

Flatten a portion and stuff with a mozzarella ball and half a slice of jalapeño. Form into a ball ensuring a good seal. Repeat with the remaining meat.

Set the meatballs aside in a fridge for at least 2 hours.

Preheat the oven to 210 degrees Centigrade.

Line a baking sheet with baking parchment.

Bake the meatballs for 20-25mins until golden.