Chayitas Fritas con Xnipek
(cha-YEE-tas FREE-tas con shnee-PEK)
Tardeando: The Cantina Botana Spread
In the Yucatán, late afternoons are for tardeando—posting up in a local cantina with cold beer and a steady stream of aggressively seasoned snacks. These crispy masa fritters are a staple of that unapologetic drinking culture. We're swapping the traditional, hard-to-find chaya leaf for spinach, which delivers the exact same earthy bite without the requisite twenty-minute boil to kill native plant toxins. We're also hacking the regional bitter orange with a split of lime and sweet orange for the xnipek—a blisteringly hot "dog's snout" salsa that cuts right through the rich, pork-laced masa.
Ingredients
- Roma tomatoes2 med
- red onion1/3 cup
- habanero pepper1 med
- fresh cilantro1/4 cup
- fresh lime juice2 tbsp
- fresh sweet orange juice2 tbsp
- kosher salt1 1/2 tsp
- masa harina2 cup
- warm water1 1/2 cup
- pork lard3 tbsp
- fresh spinach1 1/2 cup
- vegetable oil1/4 cup
- queso fresco1/4 cup
Method
- 01
Macerate the xnipek salsa.
In a non-reactive bowl, combine the tomatoes, red onion, habanero, cilantro, lime juice, orange juice, and a half-teaspoon of salt. Let this sit on the counter for at least 30 minutes so the acid can slightly cook the onions and marry the flavors.
- 02
Hydrate the masa dough.
In a large mixing bowl, combine the masa harina and the remaining one teaspoon of salt. Gradually pour in the warm water, kneading with your hands until the mixture forms a soft, supple dough that feels like fresh clay, adding more water a tablespoon at a time if it cracks easily.
- 03
Incorporate the green and the fat.
Add the room-temperature pork lard and chopped spinach directly into the dough. Knead vigorously for a few minutes until the fat is fully absorbed and the masa takes on a beautiful, speckled green appearance.
- 04
Shape the chayitas.
Pinch off portions of the dough and roll them into golf-ball-sized spheres. Flatten them firmly between your palms to form thick, rustic patties roughly a quarter-inch thick.
- 05
Fry to a golden perfection.
Heat a quarter-inch of vegetable oil in a large cast-iron skillet over medium-high heat until a pinch of masa sizzles instantly. Carefully lay the patties in the pan and fry for 3 to 4 minutes per side until a deep golden-brown crust forms.
- 06
Plate the cantina spread.
Drain the fritters briefly on a paper towel. Serve them hot, topping each with a generous spoonful of the fiery cold xnipek and a sprinkle of crumbled queso fresco alongside a cold beer.
Notes
The fat is absolutely non-negotiable.
Do not skip the pork lard in the dough. It is the uncompromising, defining flavor of Yucatecan masa, providing the fritter with its tender interior and ancestral aroma that instantly tastes like home.