Crispy Masa Boats with Pork Picadillo

Name: Crispy Masa Boats with Pork Picadillo
Yield: Makes 12 Servings
Ingredients: 1 pound boneless country-style pork ribs, cut into 1-inch cubes; 1 14.5- to 16-ounce can whole tomatoes in juice; 2 canned chipotle chiles, chopped; 2 tablespoons vegetable oil; 2/3 cup chopped white onion; 1 large garlic clove, chopped; 1/4 cup raisins; 2 teaspoons apple cider vinegar; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cinnamon; 2 1/2 cups freshly ground corn masa dough for tortillas (about 26 ounces), or make masa dough with 2 1/4 cups masa harina (corn tortilla mix; about 9 ounces) mixed with 1 1/2 cups warm water; 2 tablespoons lard or solid vegetable shortening; 1/4 cup all purpose flour; 1 teaspoon baking powder; 3/4 teaspoon salt; Warm water (optional); Vegetable oil (for frying); 1/4 cup slivered almonds, toasted

By Rick BaylessPhotography by Brian Leatart

April 30, 2003

Recipe notes