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Peneques
Cheese-filled masa pockets
Peneques: Mexico City and Puebla cheese-filled masa pockets, egg-battered and simmered in tomato broth
Peneques are a Lenten and weekday favourite in the fondas of Mexico City and Puebla: thin masa pockets are cooked on the comal, stuffed with stringy cheese, coated in a fluffy egg batter, fried and then simmered briefly in a light tomato broth, like a chile relleno without the chile. They are soft, comforting and served with rice and beans. Oaxaca cheese is commonly made with animal rennet, so choose a vegetarian mozzarella or stretched-curd cheese if that matters to you. Chef's tip: dust the stuffed pockets with masa harina before battering so the egg clings instead of sliding off.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the pockets
- 9 oz masa harina
- 1 ½ cups warm water
- ½ tsp salt
- 7 oz Oaxaca cheese (vegetarian)shredded
- 2 tbsp masa harina, for dusting
For the tomato broth
- 1 ⅛ lb ripe tomatoes
- 1 clove garlic
- 1 cup vegetable stock
- 1 tbsp vegetable oil
- ¾ tsp salt
To fry
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Method
0/6 doneStep 1: Blend the 1 ⅛ lb ripe tomatoes, ½ white onion, 1 clove garlic and 1 serrano chile until smooth. Heat the 1 tbsp vegetable oil in a wide pan over a medium heat, add the purée and ¾ tsp salt and simmer 8 minutes. Stir in the 1 cup vegetable stock and keep it barely simmering.
10 minStep 2: Knead the 9 oz masa harina, ½ tsp salt and 1 ½ cups warm water into a soft dough. Make 8 balls and press each into an oval about 12 cm long and 3 mm thick.
8 minStep 3: Cook each oval on a hot dry comal over a medium heat for 1 minute a side, then press the edges together while warm, leaving one side open to form a pocket. Fill with the 7 oz Oaxaca cheese (vegetarian) and pinch closed.
12 minStep 4: Beat the egg whites from the 3 eggs with the 1 pinch salt to stiff peaks, then fold in the yolks. Dust the pockets lightly with the 2 tbsp masa harina, for dusting.
4 minStep 5: Heat the 1 cup vegetable oil, for shallow frying in a frying pan over a medium-high heat to about 350°F, when a drop of batter sizzles at once. Dip each pocket in the egg and fry for 1–2 minutes a side until puffed and golden; drain on paper. Oil that is too cool is the usual mistake, leaving a greasy, flat coating.
10 minStep 6: Slip the peneques into the tomato broth and simmer 3 minutes, spooning broth over, until the cheese is soft. Serve in shallow bowls with broth.
3 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 23 g
- Carbs
- 45 g
- Fat
- 32 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does peneques take?
- About 60 minutes in total: 30 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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