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Ingredients:
1 cup milk
1 cup water
2 tablespoons butter
2 cups masarepa
1 teaspoon salt
1 teaspoon sugar
1 cup shredded cheese
Oil to grease the griddle or pan
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Instructions:
Heat the milk and water to boiling. Stir in the butter to dissolve. Mix the masarepa in a large bowl with the salt, sugar and cheese. Stir in the milk mixture with a spoon until a sticky dough forms. Cover and let sit until cool enough to handle. Heat the oil on medium heat either on a griddle or in a nonstick pan. Form the dough into balls and press into disks about 1/4- to 1/2-inch thick. Fry until crispy and light-brown on one side and then turn. Cook on the second side until golden but not browned. Drain on paper towels and place onto a cookie sheet to stay warm in a low oven. Serve as a snack or side dish topped with additional shredded cheese.
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Ingredients:
4 ounces chorizo sausage
1 small onion, diced
1 pound medium shrimp, peeled and deveined
1 chipotle pepper in sauce, diced
Fresh cilantro, chopped
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Instructions:
Chop the chorizo into a fine dice. Add it to a skillet over medium heat and sauté until it starts to brown and to render some of its fat. Add the onions and stir until they are wilted. Raise the heat to high and add the shrimp. Cook for 1 minute. Add the diced chipotle pepper along with some sauce from the can. Cover and let heat through for about 1 minute. Pour over two corn fritters and sprinkle with fresh cilantro. Makes 4 servings.
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