Crispy masa torpedoes are just one more delicious recipe prepared using corn flour, masa harina. You find yourself with that big bag of masa harina and not sure what to prepare? These tasty masa torpedoes can be prepped ahead of time! I love that!
Corn masa harina is not just for tortillas!
Corn masa harina can be used to prepare many delicious Mexican recipes. Besides tortillas, try sopes, tlacoyos, gorditas, huaraches, tamales taquitos and totopos!
Fried foods pair well with cool Avocado Salsa.
You should always let the masa rest after you mix it.
The masa harina, corn flour will continue to absorb liquid as it sits. After 20-30 minutes the masa will be smoother and easier to work with. If it’s too dry, work in a little more warm water. If it’s too wet, work in a little more masa harina.
I had some string cheese sticks and they worked out great!
They come together easily with practically no mess.
On another occasion I mixed cream cheese with shredded Monterey jack, pickled jalapeno, bacon and garlic powder.
Are fried foods are bad?
I confess that I avoid eating fried foods as part of my regular diet. But I don’t deprive myself when the craving strikes. All in moderation, of course. Frying foods in the correct temperature makes all the difference to crispy fried foods.
Do you have a bag of masa harina corn flour in your pantry?
I keep my masa harina stored in the refrigerator. It extends the shelf life of the corn flour. You probably have cheese in your refrigerator? You must try this recipe today!
- 2 cups masa harina
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/ teaspoon chile powder
- 1 1/3 cups warm water
- 1 tablespoon canola oil
- 6 ounces uncooked Mexican chorizo
- 1/2 cup shredded jack cheese
- 1 cup canola oil for frying
- In a large mixing bowl, combine the masa harina, flour, salt, garlic powder and chile powder. Gradually mix in the warm water, until a soft dough forms. Cover with plastic wrap and let rest for 30 minutes.
- For Filling, in a medium skillet, heat 1 tablespoon of oil over medium heat. Add the chorizo. Using a wooden spoon, crumble the chorizo and cook for 6-8 minutes. Drain on a plate lined with paper towels, let cool. Once cooled combine with shredded jack, set aside.
- With clean hands, shape dough into balls the size of golf balls. Using your thumb, make an indentation in the center of each masa ball. Flatten each ball slightly. Place 1 tablespoon of filling in each indentation: Wrap the dough edges around the filling and shape into a cigar or torpedo shape. Press to seal the ends of torpedoes.
- In a large skillet, heat 1 cup of canola oil over medium heat. Add the torpedoes to hot oil; fry until golden brown on all sides. Drain on paper towels.
- Serve with tomatillo avocado salsa, makes about 12 to 14 torpedoes.
- You could make these a day ahead and reheat in the oven at 350ºF for 25 minutes.