La Parada Recipe
Make La Parada Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the filling
For the corn masa dough (or substitute store-bought corn disks)
For assembly & finishing
Method
For the filling
- 1
Cook aromatics
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–45 seconds until fragrant.
- 2
Add peppers and brown beef
Add the diced red and green bell peppers to the skillet and cook 3–4 minutes until slightly softened. Increase heat to medium-high, push the vegetables to the side, add the ground beef and break it up with a spatula. Cook until browned, about 6–8 minutes.
- 3
Season and simmer
Stir the beef and vegetables together. Add the diced tomatoes, tomato paste, cumin, smoked paprika, oregano, minced chipotle (if using), kosher salt and black pepper. Cook 2 minutes to bloom the spices. Pour in 1/2 cup broth, reduce heat to medium-low and simmer gently until mixture is thickened but still moist, about 6–8 minutes. Taste and adjust seasoning. Remove from heat and let cool slightly.
For the corn masa dough (or use store-bought disks)
- 4
Make masa dough
In a medium bowl combine 2 cups masa harina and 1/2 teaspoon kosher salt. Add the softened shortening and rub it into the masa with your fingertips until evenly distributed. Gradually stir in 1 to 1.5 cups warm water until a soft, pliable dough forms that is not sticky; it should hold together without cracking when pressed. If too dry, add water 1 tablespoon at a time.
- 5
Divide and press
Divide the dough into 8 equal balls (for 8 handhelds). Cover with a damp towel to prevent drying. Use a tortilla press lined with plastic (or a heavy skillet) to press each ball between two pieces of plastic into a 5–6 inch disk about 1/8–1/4 inch thick. If using store-bought corn disks or small tortillas, skip this step.
- 6
Optional light fry
Heat 1 tablespoon oil in a large skillet over medium-high heat. Quickly cook each masa disk 20–30 seconds per side to set and develop a little color but do not fully crisp—they should remain pliable for folding. Transfer to a plate and keep covered with a towel to stay warm and soft.
For assembly & finishing
- 7
Assemble La Parada
Preheat oven to 375°F (190°C) if you prefer a baked finish. Lay a masa disk on your work surface. Spoon about 3 tablespoons of the warm beef filling into the center of each disk (adjust so edges can fold). Top the filling with roughly 2 tablespoons shredded Oaxaca or Monterey Jack cheese and a sprinkle of queso fresco.
- 8
Fold and seal
Fold the masa disk in half over the filling to form a half-moon. Press the edges gently to seal; you can crimp with a fork if desired. If dough cracks, dampen the edge lightly with water and press to mend.
- 9
Finish cooking
Option A — Pan-fry: Heat 1–2 tablespoons oil in a nonstick skillet over medium heat. Fry each stuffed masa 2–3 minutes per side until golden brown and crisp and cheese has melted, pressing gently with a spatula. Option B — Bake: Place assembled La Paradas on a parchment-lined sheet, brush lightly with oil, and bake 12–15 minutes until edges are set and tops are lightly golden. Option C — Air-fry: Preheat air fryer to 375°F (190°C) and air-fry 6–8 minutes, flipping halfway, until crisp.
- 10
Garnish and serve
Transfer to a serving plate. Top with chopped cilantro, pickled red onions, and extra crumbled queso fresco. Serve immediately with lime wedges for squeezing over the warm filled masa.