Masa Vallo Con Huevos* Recipe
Shrimp risotto, masa cakes, poached eggs, pico de gallo, salsa verde, ancho cream
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Ingredients
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Shrimp Risotto
Masa Cakes
Poached Eggs
Pico de Gallo
Salsa Verde
Ancho Cream
Method
Shrimp Risotto
- 1
Prepare the Broth
In a saucepan, heat the chicken broth until simmering. Keep warm on low heat.
- 2
Cook Shallots and Garlic
In a large skillet, heat olive oil over medium heat. Add minced shallots and garlic, cooking until fragrant and translucent.
- 3
Toast the Rice
Add Arborio rice to the skillet, stirring to coat in the oil. Cook for about 2 minutes until the rice is slightly translucent.
- 4
Add Wine
Pour in white wine, stirring continuously until the wine is absorbed by the rice.
- 5
Gradually Add Broth
Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding the next ladle. Continue this process until the rice is creamy and al dente (about 18-20 minutes).
- 6
Finish the Risotto
Stir in the shrimp, cooking until pink and opaque. Mix in Parmesan cheese, and season with salt and pepper to taste. Remove from heat.
Masa Cakes
- 7
Prepare the Masa Dough
In a mixing bowl, combine masa harina and salt. Gradually add water, mixing until a soft dough forms.
- 8
Shape the Masa Cakes
Divide the dough into equal portions and shape into small, flat cakes.
- 9
Cook the Masa Cakes
In a skillet, heat vegetable oil over medium heat. Cook each masa cake for about 3-4 minutes on each side until golden brown.
Poached Eggs
- 10
Prepare the Water
Fill a saucepan with water and bring to a gentle simmer. Add vinegar.
- 11
Poach the Eggs
Crack each egg into a small bowl, then gently slide it into the simmering water. Cook for about 3-4 minutes, until the whites are set but yolks remain runny. Remove with a slotted spoon.
Pico de Gallo
- 12
Combine Ingredients
In a mixing bowl, combine diced tomatoes, diced onion, chopped cilantro, lime juice, and salt to taste. Stir well.
Salsa Verde
- 13
Ancho Cream
- 14
Mix the Cream
In a small bowl, combine sour cream and ancho chili powder. Stir until well mixed.