Rick Martinez Teaches Masa 101 with Empanadas de Rajas con Crema | Sweet Heat with Rick Martinez

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: monterey jack

💰Cheaper: colby jack

Monterey jack is often less expensive and melts well.

Start by explaining what Masa is and how it's made from corn.

Add warm water to 1 pound of Masa and mix in 1/4 teaspoon salt.

Knead the dough until it is sticky and wet, then let it rest for 30 minutes covered with a damp towel.

Char 2 poblano peppers on high heat for 4-6 minutes per side until blackened.

Place charred poblanos in a bowl and cover with plastic to steam for 20 minutes.

Peel the skin off the poblanos, remove stems and seeds, and slice into strips about 1/4 inch thick.

In a skillet, melt 2 tablespoons of butter and add 1/4 onion and 1 gigantic garlic clove, sautéing for 6-8 minutes on medium-high heat until golden brown.

Add the sliced poblanos to the skillet and 1.5 teaspoons of salt, cooking for a few minutes.

Pour in milk and Crema, cooking for about 10 minutes until thickened.

Remove from heat and let the filling cool for about 30 minutes before forming empanadas.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens