Guatemalan Mazapan Recipe

The Guatemalan Mazapan Recipe is made using a combination of ingredients such as corn masa, which is a dough made from cornmeal, water, and other seasonings.

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5 from 1 vote

Prep Time: 15

Cook Time: 20

Total Time: 35

Course: bread

Cuisine: Guatemalan

Keyword: Guatemalan Mazapan Recipe

Servings: Servings

Calories: 134 kcal

Equipment

Mixing Bowl A large mixing bowl will be used to combine the corn masa, water, salt, baking powder, and oil to create the dough for the Mazapan patties.
Skillet or Griddle A non-stick skillet or griddle will be used to cook the Mazapan patties until they are golden brown and crispy.
Spatula A spatula will be used to flip the Mazapan patties while cooking to ensure both sides are evenly browned.
Platter A platter will be used to present the cooked Mazapan patties in an appealing manner.
Plates or Individual Plates Plates or individual plates will be used to serve the Mazapan patties.
Optional Bowls or Containers Bowls or containers may be used to hold the toppings and accompaniments such as salsa, guacamole, or cheese.
Measuring Cups and Spoons Measuring cups and spoons will be used to accurately measure the ingredients, ensuring the right proportions are used.

Ingredients

2 cups masa harina corn masa
1 ½ cups warm water
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons vegetable oil

Instructions

In a large mixing bowl, combine the corn masa, warm water, salt, baking powder, and vegetable oil. Mix well until a smooth dough is formed.

a. Measure the corn masa and warm water accurately for the best consistency.
b. Ensure the water is warm, but not too hot, to activate the masa properly.
c. Incorporate the salt and baking powder evenly throughout the dough.
d. Use vegetable oil to prevent the dough from sticking to your hands or the bowl.
e. Mix the ingredients thoroughly to achieve a homogeneous dough.

Divide the dough into 8 equal portions and shape them into round patties, about ½ inch thick.

a. Ensure the portions are of equal size for even cooking.
b. Shape the dough into smooth and uniform patties for a consistent appearance.
c. Aim for a thickness of approximately ½ inch to achieve the desired texture.

Heat a non-stick skillet or griddle over medium heat. Place the patties on the heated surface and cook for about 3-4 minutes per side, or until golden brown and crispy.

a. Preheat the skillet or griddle to ensure even cooking.
b. Adjust the heat as needed to prevent burning or undercooking.
c. Flip the patties carefully using a spatula to avoid breaking them.
d. Cook until both sides are golden brown for a crispy exterior.

Once cooked, transfer the Mazapan patties to a platter.

a. Use a spatula to remove the patties gently from the skillet or griddle.
b. Place the patties on a platter or plate with enough space to avoid overcrowding.

Serve the Guatemalan Mazapan patties as a main course or side dish. They can be enjoyed on their own or topped with salsa, guacamole, or cheese, according to personal preference.

a. Present the Mazapan patties attractively on individual plates or a communal platter.
b. Offer a variety of toppings for guests to choose from.
c. Provide salsa for a tangy and spicy kick.
d. Offer guacamole for a creamy and flavorful addition.
e. Cheese can be shredded or crumbled to sprinkle over the Mazapan patties.

Notes

Use warm water to easily incorporate the ingredients into the dough.

Grease your hands with oil before shaping the patties to prevent sticking.

Preheat the skillet or griddle before adding the patties for even cooking.

Flip the patties gently to avoid breakage.

Experiment with different toppings and accompaniments to personalize the dish.

Double the recipe to make a larger batch for gatherings or parties.

Serve the Mazapan patties immediately after cooking for the best flavor and texture.

Nutrition

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