These Mushroom-Stuffed Fried Masa Pockets Are My Go-to Appetizer When I Want to Impress

I first tried cazuelitas—the Mexican pot-shaped edible vessels made from a mixture of masa, mashed potatoes, and, at times, shredded cheese—at a friend’s dinner party years ago. I was impressed by the marriage of masa and mashed potato that produced the savory fried donut-like vessel filled with a potent chile-laced salsa. While the first version I tried was filled with a fresh salsa, I’ve since learned that one of the best things about cazuelitas is that they welcome nearly any filling. 

Since my first experience, I’ve made and eaten many versions of these fried masa shells and I’ve tried them with a range of filling options. My version below of cazuelitas are deep-fried until the exterior is crisp and golden-brown, while the inside remains soft and fluffy. Instead of using a classic Mexican filling option like fresh salsa, thinly sliced dressed cabbage, or chopped meat, I instead chose a rich and savory mushroom, caramelized onion, and crème frâiche filling that’s somewhat influenced by French cuisine. The jammy texture of the cooked filling is a welcome contrast to the lightly crisped fried masa. 

Once filled, the cazuelitas are then dunked into a buttery chicken stock glaze to finish. While they work best as an antojito, or appetizer, they are so rich and satisfying they can also be served as a full meal. There’s no denying that cazuelitas are a labor of love, but they’re so worth it. The recipe includes multiple steps—the making, shaping, and frying of the masa, cooking the filling and the glaze, and the final assembly—but the process of shaping the cazuelitas is fun and the dish is impressive.

Tips for Shaping Cazuelitas

Cazuelitas are easier to make than other masa shapes such as tortillas or tetelas since you don’t need to haul out a press or fold any edges with precision. At their simplest, the masa just needs to be rolled into a ball and poked about halfway down into the center to create cazuelitas’ signature round casserole-pot-like shape. I like to stretch the interior a bit thinner than some versions I’ve eaten so I can load them up with even more filling. Just make sure not to stretch the walls as thin as a tortilla. I find that keeping the walls of the masa shell thicker provides the ideal balance of crisp to fluffy once fried.

Filling the Cazuelitas

The crater-like shape and neutral flavor of a masa harina and potato dough allow for an endless variety of fillings; chorizo, beans, stewed meats, and vegetables, such as thinly sliced cabbage, radish, and avocado, are common choices. As noted above, this recipe breaks from tradition a bit and features a filling of mushrooms, caramelized onions, and crème fraîche. 

The filling is umami-rich and the jammy onions contrast nicely with the crisp outer layer of the cazuelitas. I use Serious Eats senior culinary editor Leah Colins’ technique for making sautéed mushrooms to cook down a large batch of mushrooms with steam and extract their earthiness. A small amount of crème fraîche forms a cohesive mixture with the mushrooms and onions and creates a creamy texture. Make sure to make the filling first before starting the masa shells. You can gently reheat the mushroom mixture before filling the cazuelitas, or serve it closer to room temperature. It is delicious both ways.

Glaze the Cazuelitas to Finish

I chose to finish the filled cazuelitas with a glaze that’s similar to a chicken pan sauce (yet another break from traditional cazuelitas). I love how it clings to the masa and has a potent savory flavor. I also added a touch of Mexican flavors in the form of cilantro, lime, and red pepper flakes. The hint of heat and acidity from the red pepper and lime tames the richness of the dish. 

The glaze’s texture is just as important as its flavor. I wanted to make sure that the glaze was thick enough to cling to the filled masa shells to form a shiny flavorful coating. If the glaze was too thin, it wouldn’t stick to the cazuelitas and its flavor would be lost. To guarantee a perfect glaze-like texture, I added gelatin to the mixture to thicken it slightly. The result was a potent pan sauce that coated every part of the filled masa shell once dipped.There are a lot of elements in this dish, but I enjoy that each ingredient is prominent without overshadowing the rest. 

For the filling: In a 12-inch nonstick or cast-iron skillet, bring onions, 1/2 cup water, butter, and salt to boil over medium- high heat. Cover and cook until water has evaporated and onions start to sizzle, about 10 minutes.

Uncover, and use rubber spatula to gently press onions into the skillet. Cook, without stirring, until the bottom of onions are lightly browned, about 30 seconds. Stir onions, scraping fond from the skillet, then gently press onions into skillet again. Repeat pressing, cooking, and stirring until onions are softened, well browned, and slightly sticky, 15 to 20 minutes. Season to taste with salt. Transfer to a bowl and set aside. Rinse and wipe the skillet clean with paper towels.

Return now-empty skillet to medium-high heat and melt the remaining 1 tablespoon butter in skillet. Add mushrooms, cover and cook until the mushrooms have released their liquid, about 8 minutes. Uncover, and continue to cook, stirring occasionally, until mushrooms are browned, 5 to 10 minutes. Return caramelized onions to the skillet and stir to combine. Stir in crème fraîche, and cook until the mixture is warmed through, about 2 minutes. Season with salt and pepper to taste; remove from heat and set aside.

For the cazuelitas: In a large saucepan, cover potatoes with cold water by at least 2 inches. Bring water to a boil over high heat, then reduce heat to medium and simmer until potatoes are softened and can be pierced easily with a paring knife, about 15 minutes. Drain potatoes. Set a ricer over the now-empty pot and pass the potatoes through it (or use a potato masher to mash the potatoes until smooth).

In a large bowl, whisk together masa harina and salt to combine then stir in the 1 1/2 cups (360ml) water to form a dough. Add mashed potatoes and use a wooden spoon or your hands to mix until homogenous. Divide the mixture into 15 equal pieces and shape into balls.

Working with 1 dough ball at a time, use your finger to make an indentation about halfway through at the top of the ball. Gently tap your finger around the interior as you rotate the cazuelita to form a cup shape with thick walls. The finished cazuelita should have a thick rim and deep crater that’s about 1-inch in diameter. It’s OK if the shaped cazuelitas have some small cracks. Set aside on a large plate or baking sheet and repeat with the remaining balls.

Adjust oven rack to middle position and heat oven to 200℉.  In a large Dutch oven or pot, heat oil over medium-high heat to 325℉ (175°C) (oil should measure about 1 1/2 inches deep). Working in batches of 5 at a time, carefully add cazuelitas, crater side up, and fry until light golden brown, 4 to 6 minutes. While frying, the cazuelitas should be almost completely submerged in oil. Flip and continue to fry until golden brown and center of dough registers 200℉ (93°C) on an instant-read thermometer, 2 more minutes. Transfer cazuelitas to a paper towel-lined baking sheet and keep warm in the oven. Repeat frying with the remaining cazuelitas. Hold warm in the oven while preparing the glaze.

For the glaze: In a large bowl, add chicken stock and sprinkle gelatin on top and let sit for 10 minutes. In a small skillet, heat 1 tablespoon butter over medium heat until shimmering. Add garlic and red pepper flakes and cook, stirring frequently, until softened and fragrant, about 30 seconds. Pour stock mixture into skillet, bring to a boil, and cook until the sauce is reduced to a glaze that coats the back of a spoon, 6 to 10 minutes. Lower heat to low and whisk in remaining 1 tablespoon butter until emulsified, about 15 seconds. Turn off the heat and whisk in lime juice and cilantro. Season with salt and pepper to taste.

To assemble, briefly roll each cazuelita in the glaze. Add 2 tablespoons of filling to each and sprinkle with Parmesan cheese, using. Serve immediately.

Special Equipment

12-inch nonstick or cast-iron skillet, ricer or potato masher, instant-read thermometer, large saucepan, Dutch oven or large pot, rimmed baking sheet

Good to Know

Cazuelitas should not be confused with cazuelas, which are a type of dish prepared in a clay pot. They are, however, identical in shape to chocoyotes, which are masa dumplings served in soup. 

Make-Ahead and Storage

The cooked filling can be refrigerated in an airtight container for up to 4 days before using.