Made these with 50% Maseca flour and 50% all purpose white flour.
Those really look good! Recipe?
I used the following recipe with a couple modifications :
I used vegetable shortening instead of oil--home rendered lard would be the best. I rolled it out as a thick 1" pastry on floured countertop and used a small biscuit cutter (slider sized).
Basically cornbread but with maseca instead of cornflower, and shaped into little slider buns.
I used these for my little experiment on BBQ Brethren: "Chorizo Fatty Masa Sliders w/ Oaxaca Cheese" :
I'll have to try leavening with yeast instead of baking powder some time, to see what they are like.
I'm making Chroizo breakfast for my daughter's boyfriend tomorrow and will have to include these too! Well done!
Did you keep the liquid the same in the recipe ? I am wondering as it says it is a batter and changing on the oil to shortening might still leave a very liquid batter. I am making chili for a potluck tomorrow and would love to take these . I will likely use buttermilk and will let you know how they come out. So glad you posted. c
Yes I didn't change anything else. I used 1 1/4 cup milk.
It was pretty high hydration; wait a few minutes after mixing and it will firm up more--but it will still be sticky. Then just flour as needed on hands & the counter, so you can form it. I just patted down--don't work the dough much-- to about 1 inch thick (floured on both sides) then cut with a small biscuit cutter (like a little bit smaller diameter than a McMuffin).
Here is a pic of the 2nd batch that went into my little breville oven :
This is the batch that produced the initial photo I shared above, and in turn the sandwich.
The first batch I made, I patted the dough too thin.. it doesn't rise a lot, but the crumb is still really tasty.
Also, I had to put them under a 500F broiler for a min or two to brown the tops. I suppose cooking in the middle rack instead of lower would alleviate this in the future?
these are going to get made this weekend for sure. So glad you posted. c