Crispy Masa Boats with Pork Picadillo

Yield: 24 Servings

Recipe by Lynmar Estate Chef David Frakes

Ingredients

• 1 lb         Pork ribs (boneless, cut into 1-in cubes)
• 16 oz       Canned Tomatoes in Juice
• 2 ea         Chipotle Chiles (canned, chopped)
• 2 T          Vegetable Oil
• 2/3 C     Onion (chopped)
• 1 ea         Garlic Clove (chopped)
• ¼ C         Raisins
• 2 t           Apple Cider Vinegar
• ½ t          Black Pepper
• ½ t          Ground Cinnamon
• To Taste – Kosher Salt

Dough Shells

• 2 ¼ C     Masa Harina (mixed with 1 ½ C warm water)
• 2  T         Lard
• ¼ C         Flour
• 1 t           Baking Powder
• ¾ t           Salt
•                 Warm Water (optional)
•                 Vegetable Oil
• ¼  C       Almonds (slivered, toasted)

Instructions For Picadillo

1. Place cubed pork in a medium saucepan. Add a generous pinch of kosher salt and enough cold water to cover by ½ inch. Bring to medium-low heat and simmer gently, uncovered, until the meat is completely tender, about 1 hour 10 minutes.
2. Remove the pan from heat and allow the pork to cool in its broth. Transfer the meat to a cutting board; discard the broth. Shred the pork coarsely with two forks and set aside in a bowl.
3. Combine the canned tomatoes with their juices and the chopped chipotle chiles in a blender. Purée until smooth and set aside.
4. Heat vegetable oil in a large, heavy skillet over medium-high heat. Add the onion and sauté, stirring frequently, until softened and translucent, about 3 minutes. Add the garlic and cook 1 minute more until fragrant.
5. Add the shredded pork to the skillet and sauté until lightly browned and beginning to crisp at the edges, about 10 minutes. Pour in the tomato-chipotle purée and stir to coat. Fold in the raisins, apple cider vinegar, black pepper, and cinnamon. Reduce heat to medium-low and simmer, stirring occasionally, until the mixture is thick and most of the liquid has been absorbed, about 8–10 minutes. Season to taste with kosher salt. Remove from heat and set aside to cool slightly.

Instructions For Masa Shells

1. In a large mixing bowl, combine the masa harina with 1½ C warm water and allow to hydrate for 5 minutes. Add the lard, all-purpose flour, baking powder, and salt. Mix with your hands until a smooth, pliable dough forms. The dough should feel slightly tacky but hold its shape without cracking. If it seems dry, add warm water 1 tablespoon at a time until the correct consistency is achieved.
2. Divide the dough into approximately 24 equal portions, roughly 1½ tablespoons each. Roll each portion into a ball, then press and shape between your palms into a small oval boat, approximately 3 inches long with slightly raised edges. Place formed shells on a parchment-lined sheet pan.
3. Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of 1½ inches. Heat over medium-high heat to 350°F. Working in batches to avoid crowding, carefully lower the masa boats into the hot oil. Fry, turning once with a slotted spoon, until golden and crispy on all sides, about 2–3 minutes per batch. Transfer to a paper towel–lined rack to drain. Season lightly with salt while still warm.

Assemble & Serve

1. Arrange the fried masa shells on a serving platter. Using a small spoon, fill each shell generously with the warm pork picadillo, mounding it slightly above the rim. Scatter the toasted slivered almonds over the filled boats and serve immediately while the shells retain their crispness.