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Recipe Summary

prep:
35 mins
fry:
3 minsper batch
Servings:
24
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Polkanes

Ingredients

Ingredient Checklist

Directions

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  • For filling, place pumpkin seeds in a food processor. Cover and process until ground. In a large skillet combine 1 cup of the ground pumpkin seeds, the butter beans, onion, chile pepper, and chives. Cook and stir over medium heat until heated through and onions are softened. Using a fork, mash slightly to break up beans, but leave chunky. Season to taste with salt. (Mixture will be dry.)

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  • For masa, in a medium bowl beat lard and baking powder with an electric mixer on medium speed about 2 minutes or until smooth. In a medium bowl combine masa harina, the remaining ground pumpkin seeds, and the 1-1/2 teaspoons salt. Alternately add masa harina mixture and warm broth to the lard mixture, beating until combined and the mixture forms a creamy paste.

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  • Take 2 rounded tablespoons of the masa and pat it into a 4-inch-diameter circle. Spoon 1 tablespoon of the filling into the center of the circle. Fold the masa over the filling and form into an elongated egg shape. Repeat with the remaining masa and filling.

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  • In a large saucepan heat 1 to 2 inches vegetable oil to 350°F. Fry polkanes, three or four at a time, for 3 to 4 minutes or until golden brown, turning once halfway through frying time. Drain on paper towels.

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  • Serve with Xnipek. (To eat, split each polkane and spoon some Xnipek into the polkane.)

Fresh or Fast:

Fresh: Make as directed. Fast: Use refrigerated fresh salsa instead of Xnipek. If desired, increase the heat with some bottled habañero chile sauce.

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts (Polkanes)

284 calories; total fat 21g; saturated fat 5g; polyunsaturated fat 5g; monounsaturated fat 9g; cholesterol 9mg; sodium 365mg; potassium 243mg; carbohydrates 21g; fiber 4g; sugar 1g; protein 7g; trans fatty acid 0g; vitamin a 97IU; vitamin c 4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 20mcg; vitamin b12 0mcg; calcium 71mg; iron 2mg.

Xnipek

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor or blender place tomatoes, onion, habañero, radishes, grapefruit juice, orange juice, cilantro and salt. Cover and process until blended and slightly chunky. Cover and chill 1 to 2 hours before serving.

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*

Because hot chile peppers, such as habañeros, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

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