Cooking Essentials
The Profile
Masa Harina
Masa harina is a finely textured corn flour that has been treated with lime. It is used to prepare a number of authentic Mexican recipes ranging from traditional corn tortillas to gorditas, tamales & so much more. When other simple ingredients are added, many times just water & a bit of salt, masa forms. It is considered the basic dough that is shaped & cooked in a variety of ways to create the more precise specialties. Masa harina is readily available from most corner markets. Since it is made from corn, it is naturally a gluten free ingredient. Masa harina is made by soaking dried corn in calcium hydroxide then grinding it. The result of this process is a corn dough which is then dehydrated & sold as corn flour. Learn about some of the different recipes that may be prepared from masa harina & drop in daily for tutorials that teach you how to master them.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
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How To Use Masa Harina
The procedure in which masa harina is made gives it a distinctive taste so do not try & substitute plain yellow cornmeal in recipe applications that specifically call for it. You can however make a flavor batch of cornbread using masa harina if you so choose.
Four Classic Mexican Cuisine Specialties Made With Masa Harina
Masa harina may be used to make a variety of appetizers & main dishes. Place it in a zip top bag after opening & store in a cool, dark location up to 9 months.
No. 1
Corn Tortillas
Basic corn tortillas may be blended, formed & pan fried quickly then used to make street tacos, Authentic Beef Enchiladas, Charred Salsa Verde & Chicken Enchiladas, American-Style Beef Tostadas & chicken tostadas. Cut them in triangles & deep fry them for a fresh, wonderful batch of tortilla chips that may be served with Charred Salsa Verde made with tomatillos, Homemade Salsa or guacamole. This versatile staple is used as a foundation for many additional specialties, too.
No. 2
Tamales
Homemade tamales are a real treat when made well & eaten immediately after the cooking process. Masa is made with the masa harina that is then portioned in corn husks usually with a meat filling of some sort, generally seasoned chicken or pork. The rolled & secured filled corn husks are then steamed. Tamales may be accompanied with a wide variety of gravies or sauces.
No. 3
Gorditas
Gorditas are much like pita bread, however they are prepared with masa harina. Thick corn tortillas are cooked on a griddle & during the process, they puff slightly in the center to create a pocket. Gorditas are sliced horizontally & filled with a variety of delicious flavor combinations. Depending on the region, gorditas may also be fried.
No. 4
Tetelas Oaxaca
Tetelas begin with a masa dough that is then filled with a relatively creamy yet stiff filling. Once the filling has been added, they are wrapped in a triangular shape in order to secure it. Tetelas are cooked on a griddle & may be served with many toppings & sauces.
The Tune
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