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1
Mix goat cheese and cilantro in medium bowl for filling.
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2
Cover; chill.
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3
Combine fresh masa or masa harina mixture, lard, and salt in large bowl.
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4
Knead until well blended, adding warm water by teaspoonfuls as needed until dough is soft but not sticky.
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5
Divide into 12 equal portions; shape each into ball.
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6
Arrange on sheet of foil; cover.
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7
Cut two 8-inch rounds from heavy-duty resealable plastic bag.
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8
Place 1 plastic round on bottom half of tortilla press.
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9
Place 1 dough ball in center; top with second plastic round.
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10
Close tortilla press, gently flattening dough to 4-inch round about 1/4 inch thick.
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11
Peel off top plastic.
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12
Arrange 2 tablespoons goat cheese filling in strip in center of dough round.
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13
Using bottom plastic as aid, fold up sides of dough over filling.
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14
Using moistened fingertips, mold dough into oval, sealing filling inside.
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15
Arrange, seam side down, on sheet of aluminum foil.
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16
Repeat with remaining masa balls and filling.
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17
Heat 2 heavy large ungreased griddles or skillets over medium heat.
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18
Arrange 6 cakes in each.
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19
Cook until cakes are pale golden, 8 minutes per side.
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20
Transfer masa cakes to baking sheet.
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21
(Masa cakes can be made 2 hours ahead.
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22
Let stand at room temperature.)
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23
Pour vegetable oil into each griddle to depth of 1/8 inch.
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24
Heat over medium-high heat 2 minutes.
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25
Add 6 masa cakes to each griddle.
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26
Fry until masa cakes are heated through and golden brown, about 4 minutes per side.
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27
Arrange masa cakes on platter.
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28
Spoon some tomatillo salsa over.
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29
Garnish with radishes.
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30
Serve with remaining salsa.
