This post post was written in collaboration with Latina Bloggers Connect and Maseca. All opinions are our own.
It’s amazing how a smell can bring back so many memories. The minute a bag of Maseca makes it’s way into my home my mind starts thinking of what to make. It definitely inspires me to cook a traditional meal that I usually only enjoy when I travel to Guatemala or El Salvador. I recently had the opportunity to try Maseca’s new Centroamerica flour mix. I decided to make a traditional pot of beans with bolitas de masa (dough balls). The moment I poured water and salt into the Maseca mix my mind began to travel back to the vacations in Central America that I took with my family as a child. The smell of fresh masa being kneaded by one of my aunts is forever engraved into my memory and immediately makes my mouth water. All I wanted to do was find a comal, flatten out the dough ball, and enjoy a fresh tortilla. However, I waited for my pot of beans with bolitas de masa to cook.
The end result tastes like beans with a fresh tortilla in a bowl. You can serve it with your favorite toppings like Salvadorian sour cream and fresh cilantro criollo.
- 2 cups of black or pinto beans
- 1/4 cup of diced onion
- 3 cloves of garlic (whole)
- 1 chile (of choice)
- ½ gallon of water
- 1 cup of Maseca flour
- 1tbs of olive oil
- ¼ tbs of salt
- ¾ cup of water
- Sour cream (I used Salvadorean sour cream)
- Cilantro (I used cilantro criollo)
- Rinse 2 cups of back beans.
- In a large pot combine 1/2 gallon of water, beans, and 3 cloves of peeled garlic. Bring to a boil.
- Let the beans boil for about 45 minutes. Cooking times may vary.
- After 45 add onion, whole chile, and about 15 dough balls to your pot of beans. Cook for an additional 15 minutes.
- When your beans are fully cooked serve with fresh cilantro and sour cream.
Note: The beans and dough balls will absorb the water quickly. If beans look too dry add 1 cup of water.
For Dough Balls
- Combine Maseca flour , olive oil, salt and water into a small mixing bowl. Knead until smooth.
- Form small dough balls about the size of bouncy ball. Makes about 30.
For more delicious recipes made with Maseca visit the Maseca website.
Se ve rico. We will share it on our twitter as well. Gracias.
I’ve never even heard of this dish. My suegra made sopa de frijoles a lot and would eat it with chunks of queso duro and tortillas – but I never saw her make bolitas.
How awesome that there’s not a Maseca especially for Central American dishes – can’t wait to try it and see how it’s different from the original!
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