- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- ¾ cup slivered almonds
- 3 Roma tomatoes, seeded and coarsely chopped
- 3 cloves garlic, minced
- 4 pitted brine-cured green olives, finely chopped
- 1 tablespoon capers
- ¾ teaspoon minced fresh rosemary
- 1 serrano chile, seeded and minced
- 1 tablespoon raisins
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon minced fresh parsley
- 1 cup prepared masa
- Corn oil
- Your favorite salsa, for serving
Heat the olive oil in a medium skillet over medium heat. Sauté the onion in the oil for 10 minutes, until it is well caramelized. Add the almonds, tomatoes, garlic, green olives, capers, rosemary, serrano, raisins, salt and pepper to the skillet and cook 5 minutes. Remove the skillet from the heat and immediately stir in the parsley.
Fill a medium skillet with about 1½ inches of corn oil and heat it to medium-high heat. The oil should be hot, but not smoking. Roll the prepared masa into 10 balls, each about 1¼ inches in diameter. Cover them with plastic wrap to keep them from drying out. Using a tortilla press, press each one into a tortilla 4 inches in diameter. Alternatively, you can place them between 2 sheets of wax paper and flatten them into tortillas with your palm or a heavy pan. Fill each mini-tortilla with 1 tablespoon of filling, fold it in half, and pinch it closed. Fry each one about 1 minute per side, then set on a paper towel to cool and drain. These are best if eaten within a few minutes of coming out of the oil. Serve with salsa.
About this recipe
Excerpted from Vegan Mexico, copyright © 2016 by Jason Wyrick. Used by permission from Vegan Heritage Press.