Maseca Nixtamasa is a nixtamalized corn masa flour ideal for preparing recipes with real corn flavor and aroma. In a medium bowl, combine the masa harina and salt. Stir together with a serving spoon size spoon. who's been making her home in the Kansas City metro area for nearly 15 years. Growing up,… Prep Time: 4 1/2 hours. In a medium bowl, combine the masa harina and salt. Instructions for the Masa: Combine 2 cups of Maseca Nixtamasa corn flour with 1-1/2 cups of water. Warm the leftover tortillas briefly in a skillet before using. I wanted to learn to make corn tortillas from scratch. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Learn how your comment data is processed. Or look at my other post using Maseca corn flour for additional recipes. If dough feels dry, add teaspoons of water (one by one). Cook Time: 15 minutes. Get Posts Sent to You in One Easy, Weekly Email! I hope that helps a bit. It is also gluten-free, making it a… Trim each of the two pieces so each piece is just large enough to cover the top and bottom of the press without too much excess plastic. « Better Together | My Summer Wardrobe & P&G | Combine lard, salt, and baking powder and, using an electric mixer, beat at medium-high speed until … Roll each piece between your palms to form smooth balls. The tortillas may form some air pockets as they cook – don’t worry, they will deflate as they cool. (You can use your fingers to turn the tortillas over, but be really careful not to burn yourself!). I usually dump the mixture onto a work surface and add the rest of the water incrementally while kneading it into a cohesive ball. I use an old-fashioned tortilla press, like this one (affiliate link), to press my corn tortillas. I went to a latino grocery store the other day and I saw five different kinds of masa harina from Maseca - the regular kind, one for tamales, "nixtamasa", yellow masa, and "central american" masa. Instant Corn Masa: To prepare delicious tortillas, just add water. And, not only are they easy to make and fun to eat, but they are a crowd pleaser. The cooked tortillas can be individually wrapped in plastic wrap and frozen for up to 3 months. Filed Under: Recipes Tagged With: banana bread, huarache, Maseca, pancake, tortilla, tortilla press, updated 2018. Maseca Corn Flour (4.4 lbs.) Then add the water to that same bowl. See our disclaimer Try out your favorite Tex-mex recipes with the Maseca Nixtamasa Corn Masa Flour. She's a native Texan (Hook 'Em Horns!) 12.95. Very easy once you get the hang of it. https://theothersideofthetortilla.com/2014/11/pellizcadas-recipe 3 Items. Your goal is to add enough water so that the mixture starts to form a cohesive dough. First step is to warm the water for about 40 seconds in the microwave, then dissolve the sugar completely in the … Maseca Recipes. With their slightly chewy texture and crispy edges, fresh homemade corn tortillas will turn your average taco night from good to great. Remove the dough from the freezer several hours before you plan to use it, and let it thaw on the counter. When it’s hot, place 1 to 2 tortillas (depending on how large your skillet is) into the dry skillet and cook for 60 to 90 seconds. IMUSA USA 8-In. Not only are they super-easy to make — they have only three ingredients, one of which is water — but they’re also a fun DIY cooking project to do with kids. www.aztecamilling.com. If you’re using a tortilla press, cut a gallon-size ziplock bag in half along the side and bottom seams. I love how versatile they are in that you can add just about any ingredient and customize them to your tastes! It's ideal for tortillas, tamales, pupusas, gorditas and more. Soak the corn husks in warm water until soft. When it’s hot, place 1 to 2 tortillas (depending on how large your skillet is) into the dry skillet and cook for 60 to 90 seconds.Using a spatula, flip the tortilla(s) and cook for an additional 60 to 90 seconds or until they’re a nice golden color and you see some cracks on the surface. in food + recipes, sponsored | Permalink. Add green chiles and cheeses and combine well. The corn has been dried, soaked in a solution that makes it easier to digest, dried again, and ground into flour. Start working the mixture using your hands, adding up to ½ cup more water, a few tablespoons at a time. ½ cup of cold water. Close the press and slowly push it down, holding the handle and applying firm pressure. If you don’t have a tortilla press, you can use a glass baking dish or pie plate to press the tortillas. Divide the dough into golf ball-sized chunks (about 1-1/2 ounces each). Shred the chicken and marinate in the green salsa or tomatillo sauce. masa harina (usually found in the Latin section of most large supermarkets), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, Street-Style Shrimp Tacos with Bacon, Corn and Lime Crema.