Tortitas de camaron con chorizo(Shrimp and Chorizo Cakes). Did I mention there was bacon too? It was not until I was married and moved away from home that I discovered masa harina. Masa harina is a fine corn flour ground from dried corn. It is used in recipes to prepare tamales, tortillas, gorditas and pupusas. And not only does it work as a great thickener, but it can replace all purpose flour in a variety of recipes. The bonus for many people is that masa harina is naturally gluten free. The masa harina is very different than all purpose flour. The results for this masa cake is a slightly more dense texture, but still quite tasty. It adds a light corn flavor when added to recipes. This was one of those recipes that happened due to some leftover filling I was using to prepare a pan of jalapeno poppers. I think any ingredient would work well in the masa cakes as long as it’s pre-cooked and does not contain too much broth or oil. For best results, cook all your ingredients and let them cool completely before mixing with the masa harina. I am looking forward to trying many variations for these masa cakes!
My life consist of leftovers almost on a daily basis. There are only two of us, but sometimes when developing a recipes it is impossible to only prepare enough for two portions. I have become pretty creative with my leftovers these days!
Tortitas de Camaron Con Chorizo(Shrimp and Chorizo Cakes)
Tortitas are ideal for using up some leftovers and perfect for a quick snack or tasty appetizer! The masa harina replaces the use of all purpose flour, making this recipe gluten free.
- 1/2 cup cooked Mexican chorizo
- 1/2 cup grilled shrimp chopped
- 2 strips thick cut bacon cooked and crumbled
- 1/3 cup sauteed onion/garlic jalapeno mixture 1/2 small onion, 2 jalapenos and 1 clove garlic
- 1/3 cup shredded cheese I used Chihuahua cheese
- 1 large egg lightly beaten
- 1/2 cup masa harina
- Oil for frying olive or grapeseed oil is what I use
- Mix all of the ingredients until well incorporated. Roll and form 8 equal size balls and flatten into cakes. transfer to a plate and chill for 30 minutes. If you rub cooking oil onto your hands while rolling and forming the masa cakes it’s much easier. * Make sure all of your ingredients are cool before you mix them together.
- Preheat oven to 350 degrees F. Preheat 1/3 cup of oil to medium heat in a large skillet for 5 minutes. Fry the masa cakes for 2 to 3 minutes per side or until golden brown and crispy. Transfer to oven and continue cooking for another 10 minutes. Serve right away. Garnish with your favorite salsa.
Besides tortillas, tamales, sopes and gorditas, masa harina can be used in many other recipes as well. it works well as a thickening agent and can substitute for all purpose flour in other recipes.
In larger cities that have Mexican markets, you can find the masa harina in assorted styles. They may have white corn, yellow corn, blue corn, for tamales and a nixtamal style.
Any good melting cheese will work for this recipe.
The combinations are endless for this formula of tortitas!