masa harina

I used Masa Harina instead of cornmeal in this batch of cornbread and it was delicious!  I also used chipotles in adobo for some kick 🙂 

Masa Harina Cornbread

Masa Harina

all-purpose flour

baking powder

sugar

salt

eggs

butter

milk (plus more if necessary)

chipotles

adobo sauce

Preheat a 10&quot; cast iron skillet or similar sized baking dish in the oven at 425F.

Add the dry ingredients to a mixing bowl:  1.25 cups Masa Harina, 1 cup flour, 2 teaspoons baking powder,1 teaspoon salt, and 3 tablespoons sugar.  Combine well.

Melt 3 tablespoons of butter somewhere:  I used a small skillet on the stovetop over medium-low heat.

In a separate bowl combine the wet ingredients:  2 whisked eggs, 1.5 cups milk (I used whole milk), only 2 of the 3 tablespoons of the melted butter, 2 minced chipotles in adobo, and 1 tablespoon of adobo sauce from the can.  I usually de-stem and de-seed the chipotles.

Add the wet ingredients to the dry ingredients and combine well using a spatula or spoon.  If it seems thick feel free to add another splash of milk.  Ideally it is loose enough to settle into an even layer on its own in the baking dish.

Add the final tablespoon of melted butter to the pre-heated baking dish and swish it around to coat it (be sure to use a hotpad!).

Add the batter to the baking dish, forming an even layer.  Bake for around 25 minutes, but I usually start taking peeks at 20 minutes.  When the sides are darker brown you are mostly there.  You can stick a knife or fork in the cornbread for further confirmation -- if it pulls out clean then the insides are done.

Let the cornbread rest in the baking dish on the stovetop for a couple minutes.  Then serve it up with an optional slice of butter.

I&#039;ve been storing leftovers in a Ziploc in the fridge and it&#039;s still good after a few days.  Here&#039;s my quick re-heating method for a big slice:  Add a slice of butter to a skillet over medium heat.  Dredge all sides of the cornbread in the butter and then cook each side until it is just starting to brown -- it will take a few minutes and this is usually enough to heat it through, plus you get some crispy edges ;)

Cheese pupusas — stuffed, griddled masa cakes — and their accompanying slaw, curtido, are quintessential Salvadoran street foods. This recipe is adapted from Janet Lainez, who has been making them for homesick Latinos every summer at the Red Hook Ball Fields for nearly 25 years. She likes to use mozzarella rather than Salvadoran cheese — preferably Polly-O, established in Brooklyn, 1899.

Cheese Pupusas

masa harina (9 ounces by weight)

water

industrial mozzarella, grated (preferably Polly-O whole milk)

Vegetable oil,

Curtido,

In a large bowl, mix the salt well into the masa harina. With your hands, knead the water into the masa harina in a few additions; work in all the water evenly. The dough will feel like stiff mashed potatoes. Lay a 12-inch square of plastic wrap or a zip-lock on a smooth work surface.

Divide the cheese into 9 equal piles. Roll a 2-ounce ball of dough in your hands, about the size of a golf ball, and pat it out in your hand to form a disc a little larger than your palm. (If the dough is very sticky, lightly moisten or oil your hands.) Pat a pile of cheese onto the masa, leaving just a little space around the edges (cup your hand slightly if it helps). Carefully close your hand to bring the edges of the disc closer, and use your other hand to pat and pinch it together to enclose the cheese in a rough ball. Patch any holes with a little more masa, but don’t worry too much — cheese that leaks out will brown deliciously in the pan. Moisten or oil the plastic wrap, and pat out the pupusa on it, forming a disc about 4 inches wide. Repeat, forming a second pupusa.

Heat a large nonstick sauté pan over medium heat, and very lightly grease it with oil. When the oil appears thin, lay the pupusas in the pan, and cook until richly browned in spots, about 4 minutes. (If you can fit 3 or 4 pupusas at a time in the pan, increase heat to medium-high.) It’s O.K. if the cheese starts to bubble out. Flip the pupusas, and cook another 4 minutes, until they’re browned and cooked through. Serve finished ones immediately with <a href="http://cooking.nytimes.com/recipes/1017184-curtido">curtido</a>, and repeat forming and cooking the remaining pupusas.

Learn how to make corn tortillas from scratch that taste soft, tender, and authentically delicious. After this, you&#039;ll never want to buy them from the store again.

How to Make Corn Tortillas

(240 grams) masa harina (0.25)

salt (0.01)

Add the masa harina and salt to a mixing bowl and combine. Then, add in 330g (approx. 1 ½ cups) of warm water to start with and mix together using your hands.

Begin kneading the dough to form a ball that&#039;s sticky enough to stay together, but not coming off on your hands. Keep rolling and pressing with your palm for a few minutes (like you would when kneading bread dough).

If the dough appears too crumbly, add a tbsp of water at a time until you are able to form a texture similar to play-dough. If it becomes too sticky, add in a little more masa harina.

Dough

Next, start breaking off pieces of the dough to form small balls (about 40g each). Roll each piece of dough in between your palms until smooth. You should get about 14-16 tortillas out of this recipe.

Rolling

If you have a tortilla press, cut a zip lock bag into 2 pieces that will fit into the press (one for each side of the tortilla).

Open the press and place a ball of dough in the center on a piece of plastic. Place the other plastic piece on top and close the press down gently to form tortillas about 5 inches in diameter.

Tortilla press

If you don't have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the tortilla down with the bottom of a baking dish or flat plate, then begin flattening it out with a rolling pin until quite thin (again, about 5 inches in diameter).

If you don't have a rolling pin, continue pressing down with a hard, flat surface until your tortilla is the same size as the above methods.

Other techniques

Preheat a seasoned cast-iron skillet for 9-10 minutes starting on low and working your way up to just over medium or medium-high. If you are using a regular frying pan, preheat it with no oil as you normally would.

Then, carefully add a tortilla in and cook on the first side for 40-50 seconds. Flip and cook for another 30-60 seconds, or until brown spots are forming (for us, 40 seconds on the first side and 50 on the second seem to be just right in our cast-iron, but it will depend on the pan you use).

Remove your tortilla from the heat and wrap it in a tea towel to keep warm while you cook the rest.

When they are all fried, serve your corn tortillas warm with your favorite meals. Enjoy!

To cook

A soft, tender sweet and savory corn cake that works great as a side dish to your favorite Mexican meal or scoop some and add it to your chili. Your life will be forever changed.

Mexican Sweet Corn Cake

unsalted butter, softened

masa harina (corn flour)

corn

yellow cornmeal

whole milk (or heavy cream)

Preheat your oven to 350°.

In a large bowl beat the two sticks...

In a large bowl beat the two sticks of butter until fluffy and light in color.

Add in the masa and the water and...

Add in the masa and the water and mix with an electric hand mixer until combined.

Next add in the chopped corn, cornmeal, sugar,...

Next add in the chopped corn, cornmeal, sugar, salt and baking powder. Pour in the whole milk and mix until combined.

Scrape the bowl to incorporate any missed dry...

Scrape the bowl to incorporate any missed dry ingredients before pouring the batter into an un-greased 8x11 glass baking dish and spreading it smooth and evenly.

Cover tightly with foil and place the dish...

Cover tightly with foil and place the dish into a 9x13 baking dish and then fill the (9x13 pan) 1/3 of the way with water.

Place the corn cake into your preheated oven...

Place the corn cake into your preheated oven to bake for 50 minutes. Remove and let cool for 10 minutes or so before serving.

Use a spoon or ice cream scoop to...

Use a spoon or ice cream scoop to dish and serve.

Perfect for breakfast or brunch, these corn waffles are filled with the light, delicate flavor of corn. Plus, they're made from masa, and gluten free!

Corn Waffles (Gluten Free)

masa harina ((eg. Maseca))

milk ((see note))

canola oil

Tablespoons butter, (melted (see note))

vanilla

In a large bowl, whisk together masa harina, cornmeal, sugar, baking powder and salt.

In a separate large bowl, whisk eggs lightly, then whisk in the milk, canola oil, melted butter and vanilla.&nbsp;

Whisk the liquid ingredients into the corn mixture until smooth. Allow the batter to sit for 5-10 minutes while the waffle maker heats up. The batter will thicken. Lightly grease waffle iron, and pour batter in and cook as per the instructions of your waffle iron. Serve with your choice of fruit and/or syrup. Waffles can be frozen and stored in a zipper bag.

Masa Harina is the quickest way to fresh tortillas in minutes, and our Heirloom Corn Masa Harina will give you the freshest corn tortilla with the most fragrant corn flavor and great texture. These tortillas will be soft, pliable, and are so good you&#39;ll want to eat them alone.

Handmade Corn Tortillas

Masienda Heirloom Corn Masa Harina

Spices and seasonings

Tortilla press by Doña Rosa

Made In x Masienda Comal

Medium mixing bowl

Plastic bag cut into two pieces

Slowly add the warm water to the dry masa flour in your bowl, stirring the masa to incorporate evenly by hand (or in a standup mixer with paddle extension).

Knead until the water is evenly incorporated and no dry, powdery spots remain. Tortilla masa should be moist to the touch, but not tacky (leaving bits of wet masa on your hand and fingers).

Once masa is well combined, add optional salt, spices and seasonings to taste, evenly incorporating throughout finished masa.

Heat Comal or nonstick skillet on the stove to low-medium heat.

Roll masa into ping pong sized balls, placing them back into the bowl once rolled.

Once all masa is rolled into balls, turn Comal or skillet up to medium/medium-high heat.

Open tortilla press and place the first sheet of plastic down. Place one ball of masa on the plastic, and press down slightly to flatten. Add second piece of plastic on top of the masa ball. Close the tortilla press, applying pressure to flatten the dough, aiming for a tortilla 1/16&quot; thick.

Open press, removing the top sheet of plastic and placing the uncooked tortilla on your palm before removing the second piece.

Gently lay the tortilla on the hot Comal or Pan (no oil is required), searing for 20-30 seconds on the first side. Flip the tortilla to allow the other side to sear for the same amount of time. One last flip, to land back on the first side, is where the tortilla will finish and where you may see the elusive tortilla puff! Continue cooking all tortillas.

Store tortillas in a clean dish towel once cooked, which will allow them to steam and soften slightly. Serve immediately.

How to make sopes from scratch at home. A very easy recipe, with all the details and tricks explained.

Sopes: How to make them from scratch

masa harina (250 gr)

water (400 ml)

salt (optional)

In a large bowl, put the masa harina. Add the water and slowly begin to integrate everything until you have a dough that does not stick to the hands or to the bowl (see notes).

Divide the dough into 20 pieces of the same weight (about 50gr) and keep them covered with a damp cloth.

Heat a comal or a cast iron skillet over medium-high heat.

With your hands slightly moistened with water, take a portion of dough and roll it into a ball then flatten it to make a patty.

Pass the dough from one hand to the other quickly while flattening it until you&#39;ll have a disc about 3.5-inch (9cm) of circumference and ¼-inch (0,65cm) thick. See notes.

Carefully put the sope onto the hot skillet and cook for about 1 minute. Flip it over (with a spatula) and cook for another minute.

Take the sope from the skillet and place it between a paper or cloth towel.

Using the towel, press gently, pinching with your fingers around the sope to form a border about half and inch (1.5cm).

Place the sope turned over, using the edges as support, onto a clean kitchen towel and let it cool completely.

Repeat from the step 4 until all masa dough is used.

Tinned Fish Sopes

240 g (2 packed cups) Heirloom Blue Corn Masa Harina

254 ml (2 cups or 300 grams) warm water

avocados

lime

Salt

½ lb smoked trout or other tinned fish

Roma tomatoes, de-seeded and diced

English cucumber, diced

carrot,

Serrano pepper, chopped

¼ cup cilantro, chopped

Vinegar-based sauce,

Pickled red onions

Put your masa harina in a large bowl. Add warm water, starting with 2 cups, and mix, kneading with your hands, for about three minutes. Add more water if needed, a bit at a time, until the dough reaches a Play-Doh-like consistency. Cover with a damp paper towel and let rest while you make the other components.

Portion the masa into 8 equal-sized balls (68 g each).

Using a tortilla press, your hand or the bottom of a glass, press the masa into 1 cm discs and cook on a preheated comal or griddle, flipping after about a minute and a half, until each side gets a bit of char.

Remove from the heat and pinch around the edges to create a base for the sope (careful not to burn your fingers!).

Mash the avocado in a bowl or molcajete and season with lime and salt to taste. Reserve.

In a bowl, break the fish into large pieces and mix in the tomatoes, cucumber, Serrano, carrots, lime and salt to taste.

Reheat the sopes (pinched ridge side-down) until the base is crispy. To the base of the sope, add the guacamole followed the fish mixture. Garnish with pickled red onion and hot sauce to taste and enjoy.

Hibiscus Pan de Muerto with Red Corn Masa Harina 

milk

dried hibiscus flowers

Red Corn Masa Harina

active dry yeast

granulated sugar

eggs, room temperature

cinnamon

vanilla extract

beet powder (to enhance the red color of the bread)

oranges

unsalted butter, room temperature

egg bread

beet powder

(¼ cup) melted butter

In a small pot, heat milk over a stove with the dried hibiscus flower. Once milk is simmering, remove from stove and steep hibiscus for 10 minutes. We want a strong purple color and flavor from the flowers. Strain hibiscus from the milk and let cool to room temperature.

In a stand mixer with a hook attachment, add the flour, masa harina, yeast, sugar, eggs, vanilla, cinnamon powder, beet powder, orange zest, and hibiscus-steeped milk. Mix the dough on medium speed for 5 minutes. Scrape down the sides of the bowl and continue to mix for another 5 minutes. Your dough will look a little shaggy at this point.&amp;nbsp;

With the mixer still running, incorporate the butter bit by bit, waiting to incorporate more until the last piece of butter is almost incorporated. This should take approximately 5 minutes. Once the final piece of butter is added, mix for another 8 minutes or until all the butter has been incorporated and the dough is smooth and elastic.

Transfer the dough onto a greased bowl, cover with a towel or plastic wrap and let stand in a warm place until it doubles in size. It may take 1 -1 ½ hours depending on how warm the environment is.

Press the dough down with floured fists to deflate it. Transfer the dough onto a working surface. Separate the dough into five 6.5 ounce pieces (you will have some dough remaining; reserve this for the topping). You may need to dust your hands and the dough with flour to prevent sticking. Shape each piece by rolling it into balls and placing them on parchment-lined baking sheets, 4 inches apart.

With the remaining dough, divide into ten 1 oz pieces (there will still be a bit left after this; reserve it for the next step). Shape each piece into logs and pinch at intervals to resemble bones. Place two logs on top of each of the dough rounds, crossing them in the middle.

With the remaining dough, shape into 5 small rounds and place each round in the center of the dough, pressing down to firmly secure it.

Cover the dough rounds and let them rise again for another hour or until doubled in size.

Pre-heat the oven to 350F/ 180 C.

Brush the rounds with a mixture of egg and 3 tablespoons of water. Bake the bread for 20-25 minutes until golden brown. Let cool slightly before decorating.

Combine 2 cups of sugar with a tablespoon of beet powder (optional). Brush the breads with melted butter and coat each one with the sugar mixture, tapping off any excess.

Let cool completely before enjoying.

This recipe uses the Fraisage Method. This is a baking technique where cold butter is layered into biscuit dough through a process of flattening and folding. This method is essential for biscuits because it creates flaky layers in the final product, making them tender and delicious.

Multicolored Masa Biscuits

buttermilk

tbsp honey

all purpose flour (we like Hayden Flour Mills)

Heirloom Corn

tbsp baking powder

½ tsp baking soda

tbsp butter,

Preheat your oven to 425°F and line a baking sheet with parchment paper.

In a mixing bowl, combine the all-purpose flour, masa harina, baking powder, baking soda, and salt. Mix these dry ingredients together.

Add the cold, cubed butter to the dry ingredients and mix. Use a pastry cutter or metal spatula to cut the butter into the flour mixture. The goal is to incorporate butter until the mixture resembles coarse crumbs.

Pour the cold buttermilk into the flour and butter mixture. Gently mix the ingredients until the dough comes together. It’s important not to overmix; the dough should be lumpy yet well mixed (no dry spots of flour), and not completely smooth.

Now, we’ll incorporate the Fraisage Method. Turn the dough onto a floured surface (use masa harina in place of flour if you want to punch up the color of your biscuits). Then, use your hands to flatten and push the dough away from you using the heel of your hand. This process creates flaky layers by layering the butter into the dough. Fold the dough over on itself, give it a quarter turn, and repeat the process 4-5 times. Be gentle and quick to avoid melting the butter.

Pat out the dough to about 1 inch thickness. Use a 2½-3-inch biscuit cutter or cookie cutter to cut out the biscuits. Press straight down without twisting the cutter to ensure even rising during baking.

Place the cut biscuits on the prepared baking sheet. Bake in the preheated oven for about 15 minutes. There is no need to wait for the biscuits to brown, this will cause the biscuits to overcook.

Allow the biscuits to cool for a few minutes before serving. Enjoy your flaky biscuits with your favorite toppings like jam, butter, or gravy.

Buñuelos with Piloncillo Syrup

AP flour

Heirloom Yellow Corn Masa Harina

tsp baking powder

tsp shortening

vegetable oil (for frying)

cloves

star anise pods

Mexican cinnamon

¼ of an orange

In a medium bowl, mix flour, masa, baking powder, salt, and shortening by hand or in a stand mixer with a dough attachment until crumbly.

Add egg and continue mixing.

Add water, a little at a time and mix until it comes together in one piece. If the dough feels a little dry, you can add a few more tablespoons of water.

Knead dough for 4-5 minutes until fairly smooth. Roll dough into one large ball and place in a lightly oiled bowl and cover with plastic wrap. Let the dough rest on the counter for 30 minutes, during which time you can make the syrup.

Portion dough into small balls, about 30-40g each. Cover all the dough into pieces again with plastic and let rest on the counter for 20 minutes.

Using a rolling pin, on a well floured surface, roll dough pieces into large, thin discs, like making tortillas, about 5-6” wide. 

On a comal over medium heat, quickly cook each tortilla for about 10 seconds on each side to sear.

In a medium sauté pan, add 2” of frying oil and heat to 350F. Fry the buñuelos until golden brown on each side. Place buñuelos on paper towels to dry.

Top 35 masa harina recipes from across the web

The most viewed masa harina recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Masa Harina Cornbread

Cheese Pupusas

How to Make Corn Tortillas

Mexican Sweet Corn Cake

Corn Waffles (Gluten Free)

Sopes: How to make them from scratc...

Tinned Fish Sopes

Hibiscus Pan de Muerto with Red Cor...

Multicolored Masa Biscuits

Buñuelos with Piloncillo Syrup

Sopa de Albóndigas

Choco Tacos with Champurrado Ice Cr...

Marbled Masa Cornbread

Enchiladas Divorciadas

Tortilla Soup

Sweet and Spicy Chocolate Chip Cook...

Tacos de Picadillo

Hoja Santa Tetelas with Almond Crem...

Pupusas Sazonadas with Loisa

Chochoyotes and Beans

Blue Masa Pancakes

Masa-Battered Tacos de Pescado

Carne en su Jugo

Pupusas de Frijol con Queso

Enchiladas de Carne de Res

Masa Waffles

Frijoles Charros

South Texas Beef Barbacoa

Choriqueso

Tuna Tostada

Chicken Tacos Al Pastor, Kebab-Styl...

Masa Harina & Bay Leaf Gelato w...

Top 35 masa harina recipes from across the web

The most viewed masa harina recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Masa Harina Cornbread

Cheese Pupusas

How to Make Corn Tortillas

Mexican Sweet Corn Cake

Corn Waffles (Gluten Free)

Sopes: How to make them from scratc...

Tinned Fish Sopes

Hibiscus Pan de Muerto with Red Cor...

Multicolored Masa Biscuits

Buñuelos with Piloncillo Syrup

Sopa de Albóndigas

Choco Tacos with Champurrado Ice Cr...

Marbled Masa Cornbread

Enchiladas Divorciadas

Tortilla Soup

Sweet and Spicy Chocolate Chip Cook...

Tacos de Picadillo

Hoja Santa Tetelas with Almond Crem...

Pupusas Sazonadas with Loisa

Chochoyotes and Beans

Blue Masa Pancakes

Masa-Battered Tacos de Pescado

Carne en su Jugo

Pupusas de Frijol con Queso

Enchiladas de Carne de Res

Masa Waffles

Frijoles Charros

South Texas Beef Barbacoa

Choriqueso

Tuna Tostada

Chicken Tacos Al Pastor, Kebab-Styl...

Masa Harina &amp; Bay Leaf Gelato w...

The most viewed masa harina recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Masa Harina & Bay Leaf Gelato w...