Comments on: Sopes, Memelas, Cazuelitas

By: ashok

ashok — Thu, 22 Jul 2021 04:37:56 +0000

Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

By: Adán

Adán — Thu, 14 Jun 2012 11:53:36 +0000

In reply to Rob Marais. yup, I also find it really intersting to see the back and forth exchanges in this region. Ingredients, recipes, cooking tools. If uyou have interesting recipes for Cuban food, pls share? am

By: Rob Marais

Rob Marais — Tue, 12 Jun 2012 22:44:23 +0000

Adán, this is so interesting! And in the recipé for casuelitas I perked up at the mention of picadillo, which is one of the basic components of Cuban food, and one of the first Cuban specialties I learned how to make. The Coahuiltecan version is different, I’m sure – no raisins or green olives! – but this could be another example of the trade routes carrying this one way or the other across the Gulf and going on from there.

By: Adán

Adán — Tue, 17 Apr 2012 16:31:37 +0000

Sounds absolutely delicious. Adding the chile to the masa is great! Buen provecho!

By: El Conde

El Conde — Sun, 15 Apr 2012 02:29:36 +0000

The other day, being within a couple of miles of my favorite Mexican grocery store, I stopped by and bought some fresh corn masa. The following day, I used Adan’s recipe to make the “casuelitas” and it worked out just like he directed! The only variation I tried (other than the fresh masa) was to add one T. of red chile power (the Mexican type with additional spices). This gave the casuelitas a nice color and great flavor. In the past, I would add cheddar cheese, butter, and other ingredients to the corn flour. But no need to guild the lily, keeping the recipe plain and simple makes the best casuelitas (almost as good as my Tia Elena’s). We filled them with a mixture of beans and chorizo (vinegar cured) and they made a wonderful side dish to our chicken flautas, made with fresh corn tortillas. Life is good!