These could probably be called empanadas, except that the dough is thinner, and if cheese-stuffed masa is called quesadillas, there is some logic to calling fish-stuffed masa pescadillas. Nomenclature aside, these are great for entertaining, because the fish filling can be made a day or two ahead.
- 1 pound white fish, poached and shredded
- 2 tablespoons corn oil
- 3 tomatoes, seeded and chopped
- ½ onion, finely chopped
- 1-2 cloves garlic, finely minced
- 3 tablespoons green olives, chopped
- ¼ teaspoon dried oregano leaves
- salt and pepper to taste
- 14 ounces fresh corn masa or masa harina prepared according to package directions
- 12 epazote leaves (optional)
Pat the fish dry to get rid of any remaining water from poaching.
Heat the oil in a skillet, add the tomatoes, onion and garlic, and sauté until the juice from the tomato has evaporated. Stir in the fish, olives, oregano, salt and pepper. Cook for another 5 minutes, remove from heat and allow to cool.
Divide the masa into 12 pieces and roll into balls. Cover with plastic wrap or a damp towel.
Heat an ungreased pan or griddle.
Place one of the masa balls between 2 sheets of plastic on a tortilla press, and press to form a tortilla.
Remove the top sheet of plastic and turn the tortilla out onto the pan or griddle. Remove the remaining piece of plastic, top with some of the fish filling and an epazote leaf, if using.
Fold the dough in half to cover the filling, pressing the edges together.
Cook until the underside shows some brown spots, turn and cook on the other side, about 4 minutes. Serve with red salsa. Makes 12.
Cooking in Puerto Escondido: Fish and fruit from Mexico’s tropics