it has been quite a since my last post! i have been super busy in the past two weeks (1/2 marathon! new york city!) and haven’t had time to cook or bake anything blog worthy. after a shortened work week, i wanted to cook something with more than one step. i was listening to the splendid table at work and lynn rosetto casper mentioned a recipe for masa crepes with a chard filling. i took this idea and combined it with one of my favorite recent food memories: the oxaca tacos from cafe flora in seattle. cafe flora is a great vegetarian restaurant in madison valley that is very satisfying, even for meat eaters. i recently picked up their cookbook and it is filled with great recipes, some easy and everyday and some more elaborate. The oxaca tacos are filled a mashed potato and cheese mixture, served with a black bean stew and swiss chard. in my rendition, i filled the masa crepes with a mashed potato and sweet potato filling and sauteed spinach and mushrooms. i also made a quick black bean stew with corn and dried ancho chile but i had to use canned black beans and the liquid was not as rich as it would be if i had cooked dried beans. the masa crepes are easier to make than regular crepes since they are thicker and easier to flip. served with some salsa (made by trader joes) it was as satisfying as the original.
masa crepes with spiced potato filling
not only is this tasty and fancy looking, but it is also cheap!
1/2 cup masa harina (you could also use cornmeal. blue cornmeal would be great in this)
1/2 cup flour
1/2 tsp salt
3 tbsp oil or melted butter
combine all together in a blender and let it rest while you prep the other ingredients. while the potatoes are cooking, start making the crepes. heat a large frying pan until pretty hot and wipe with butter. pour in crepe batter and immediately tilt the pan around until the batter spreads thinly. cook until golden brown and flip and brown. keep making the crepes. it takes a while for each side to brown so you can easily cook the other components
spiced potato filling with spinach and mushrooms
1 potato (1 used a large red bliss) cubed
1 small sweet potato cubed
1/2 medium onion diced
1 tsp cumin
large pinch cayenne
large spoon of sour cream
very large handful of spinach
1 clove garlic sliced
shredded cheese of your choice (cheddar, smoked mozzarella, queso blanco, etc.)
saute the onion and spices in a bit of olive oil over medium heat until they start to color. add the potato, season, and cover with a bit of vegetable stock and simmer until soft. mash the potatoes, season, and stir in the sour cream. keep warm. saute mushrooms in olive oil until browned. add the garlic and cook until lightly browned. add the spinach and cover until wilted. season and keep warm.
to fill the crepes, set the prettier side down on the frying pan and spread the potato mixture on one side of the crepe and top with a portion of the sauteed spinach and mushrooms and sprinkle with cheese. heat through and serve with black beans and salsa.
2 cups cooked black beans, preferably from stratch
1 cup fresh or frozen corn kernels
2 cloves garlic minced
handful cilantro minced (i did not have this on hand and wished i did)
1/2 tsp chili flakes
1 tsp cumin
1/2 tsp chili powder
1/2 tsp dried oregano
simmer the beans with their liquid or if using canned add about a cup of water or stock. add all of the seasonings and simmer until the flavors are blended. add more liquid to get to a soupier consistency if needed. add the corn right before serving and heat through. serve with sour cream or yogurt.