From: Chef Ana Karina Amado, Amados Pastries, Muskegon, Mich. Yield: 12 appetizer servings. DOUGH: 12 corn husks, soaked in cold water about 1 hour 2 cups chicken stock 1 cup vegetable oil 1 tsp. baking powder 3 Tbsp. salt 3 cups finely shredded potatoes (use fresh Idaho® Russets) 5 cups Maseca flour ( available in ethnic markets) FILLING: 11/2 lb. crabmeat (may substitute chicken breasts) 2/3 cup tomato sauce 1/3 cup chipotle sauce (available in ethnic markets) 1/2 cup crushed peanuts ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.