- Mixer Set with Bowl and Whisk (for efficiently mixing the dough)
- Salvadoran Stuffed Masa Cake Molds (perfect for shaping the masa cakes)
- Heavy-Duty Mixing Bowls (3 Pieces) (useful for preparing various components of the recipe)
- Mexican Skillet with Lid (ideal for frying the masa cakes to a golden brown)
- Rolling Pin (to flatten the dough before shaping if preferred or necessary)
- Bamboo Salad Spinner (for draining excess water from masa harina, ensuring optimal texture in your dough)
- Mini Pizza Pan Set (3 Pieces) (alternative for frying smaller quantities of cakes)
- Silicone Baking Mat (18x24 Inches) (useful if baking instead of deep-frying the cakes)
- Digital Kitchen Scale (ensures precise measurements for ingredients, critical in recipes requiring accuracy)
- Mexican Rolling Pin Set with Serrated Edge (to roll out tortillas or thin masa dough sheets as needed)
- Spice Grinder (for fresh spices) (essential for authentic flavor in Mexican cuisine)
1/2 pound fresh mozzarella, coarsely grated (2 cups)
1 cup cooked small red beans or kidney beans, rinsed and drained if canned
1 cup finely chopped chicharrón (fried pork rind)
4 cups corn tortilla flour (masa harina)
3 cups water at room temperature
Accompaniment: Salvadoran Coleslaw
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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