Panades

Prepare the Dough

In a large mixing bowl, combine the masa harina, warm water, and salt.

Mix until a smooth dough forms. If the dough is too dry, add a little more water, a tablespoon at a time.

Cover the dough with a damp cloth and set aside.

Prepare the Filling

In a skillet, heat the vegetable oil over medium heat.

Add the chopped onion, minced garlic, chopped bell pepper, and chopped tomato. Sauté until the vegetables are soft.

Add the cooked and flaked fish to the skillet, along with the ground cumin, ground black pepper, and salt. Mix well and cook for another 5 minutes. Remove from heat and let it cool slightly.

Assemble the Panades

Divide the dough into small balls, about the size of a golf ball.

Flatten each ball into a thin circle using a tortilla press or by hand.

Place a spoonful of the fish filling in the center of each circle.

Fold the dough over the filling to form a half-moon shape. Press the edges together to seal, using a fork to crimp the edges.

Fry the Panades

In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until hot.

Fry the panades in batches until they are golden brown and crispy, about 2-3 minutes on each side.

Remove from the oil and place on paper towels to drain any excess oil.

Prepare the Cabbage Slaw

In a mixing bowl, combine the shredded cabbage and grated carrot.

In a small bowl, mix the white vinegar, water, sugar, salt, and black pepper. Pour this dressing over the cabbage and carrot, and mix well.

Serve