391 masa corn Recipes

masa corn flour, avocado, lime juice, sea salt, extra-sharp cheddar cheese, grated, baby spinach, organic

masa flour (loose packed), salt, water, tip... you can add some chopped cilantro and a bit of lime juice to the dough for an even better flavor, in a bowl mix ingredients until the dough comes together about 2 minutes ., if the dough feels dry add a tbsp of water at a time. you want to knead it a bit... for a minute or so. it will be the consistency of sandy play dough., divide dough into 16 parts. cover with a damp towel. if you have a tortilla press, line it with 2 sheets of plastic wrap. place each ball between the plastic wrap and press until tortilla measures about 5 to 6 in in diameter. peel plastic wrap carefully. if it tears just press together again to seal. if you are careful, it just peels off., if you don tsp have a tortilla press do what i do and roll the balls between 2 sheets of plastic wrap using a rolling pin., preheat a skillet on medium -high. you may want to heat 2 skillets if you can work quickly like i did to speed the process up a bit. cook tortillas 1 a at a time for 50 seconds or so ., turn on second side and cook for an additional 50 secs or so., cover tortillas...i usually cover with plastic wrap so that the heat steams them up a bit and they do not dry out. use in your favorite dish...enchiladas tacos, etc.

masa harina, all-purpose flour, water (1 liter plus 100 ml)

masa corn flour, instant onion flakes, ground cumin, chili powder, sweet paprika, seasoning salt (lawry s brand only), beef bouillon powder, chicken bouillon powder, cocoa powder (unsweetened ), ground black pepper, granulated sugar, garlic powder, ground oregano

masa corn flour, divided, water, divided, salt, divided, refried beans, shredded jack cheese, vegetable oil (for frying ), good quality tomato sauce

fresh masa harina flour (corn dough) or 1/2 cup masa corn flour, masa harina,mixed with, water, to blend, water, piloncillo cones, chopped (or 1/4 cup brown sugar plus 2 tsp molasses), cinnamon sticks, finely slivered (canella) or 1/4 tsp, vanilla extract, fresh strawberries or 1 cup pineapple chunk (optional)

tomatillos, diced, mild green chilies, drained and diced, green onion, minced, fresh cilantro, minced, granulated sugar, ground cumin, salt, ground black pepper, tomato, diced, minced spanish onion, fresh cilantro, minced, lime juice, jalapeno, seeded and minced, salt, ground black pepper, mayonnaise, white vinegar, water, granulated sugar, chili powder, paprika, cayenne pepper, onion powder, salt, garlic powder, frozen sweet corn, butter, softened, sugar, salt, corn masa harina flour (corn flour), all-purpose flour, sour cream, avocado, diced, fresh cilantro, chopped

masa harina ( found in ethnic/ hispanic food sections ), baking powder, vegetable oil, cool water, crumbled feta cheese, addtional oil

masa corn flour (found like flour in the mexican or baking sections), chili powder, garlic powder, instant minced onion, cumin seeds, oregano (dried ), salt

achiote , condiment purchased (recipe follows) or 4 oz paste (recipe follows) or 4 oz , substitute, water, chicken bouillon cubes, anise seed, dried mint, chicken, cut up (broiler-fryer), firm ripe tomatoes, onions, quartered, dehydrated masa corn flour, mixed with 3 tbsp water (corn tortilla flour, if using achiote substitute), hard-boiled eggs , halved lengthwise, radishes , about, green onion, ends trimmed, lard or 2/3 cup butter or 2/3 cup margarine or 2/3 cup vegetable shortening, dehydrated masa corn flour (corn tortilla flour), homemade chicken broth

article, those of us who are blessed with living in the lone star state may take for granted the steaming hot, flavorful corn tortillas that many mexican restaurants still provide free to patrons. cities and towns of any size at all frequently have a tortilleria, that is, a tortilla factory, where freshly-made tortillas or fresh masa (tortilla dough) can be purchased. or maybe not., in any case , a resourceful cook, particularly 1 who relishes tex-mex fare, will want to be able to produce a batch of corn tortillas. there is nothing quite like the aroma of hot, handmade tortillas. your own tortillas will not only rival the restaurant variety, they will taste even better because they are so fresh., according to the tortilla industry association, tortillas are more popular today in the u.s. than all other ethnic breads, such as bagels, english muffins and pita bread., average (say 6- to 7-inch) corn tortilla contains about 60 calories, a gram or so each of protein and fat, 12 g of carbohydrate and 44 milligrams of calcium. since they are made exclusively of corn flour and contain no wheat gluten, they are an ideal bread alternative for those who are gluten intolerant., but most of all , they are good., corn tortillas are the foundation of classic tex-mex dishes like enchiladas , gorditas, quesadillas, tacos and tostados. mexican cooks have been patting them out for millennia; tortillas are the bread of mexico., this article will concern itself with corn tortillas, rather than the wheat flour tortillas that originated in northern mexico., ingredients for tortilla making are incredibly, and somewhat deceptively, simple. there are only two: corn flour and water. we could get so basic as to detail the process of making corn flour with parched corn and slaked lime, and grinding the resulting product ourselves, but no 1 would do that. and besides, there is a product made by the quaker oats company called masa harina that makes an excellent corn tortilla. masa harina may be difficult to find in some, principally northern, areas of the u.s., and you may have to ask your grocer to serving it for you. it can also be obtained by mail order, although it is a bit pricey ($3.95 for 2 lb, plus shipping), compared to what you pay for it in a local supermarket., whatever you do , don tsp confuse corn flour with corn meal. corn meal is made from a completely different process, and it simply won tsp work for tortilla making., need a big cast-iron skillet or griddle and a tortilla press, too. tortilla presses have become pretty easy to find in kitchen-supply stores. not exactly a high-tech gadget, if you pay more than $20 for 1, you ve paid way too much. if you can tsp find a tortilla press, it is possible (but not preferable) to press out your tortillas on a flat surface using a heavy, flat-bottomed dish. you ll also need some plastic bags of the sandwich or freezer variety, but more about that later., in most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of masa harina to 1-1/4 to 1-1/3 cups of water. however, the difference between 1/4 cup and 1/3 cup, while only 4 tsp, can be critical.