'masa' on Serious Eats

Quick Masa Dough

Homemade masa dough might sound intimidating, but doesn't have to be: prepackaged masa harina, the coarse flour ground from hominy that's already been slaked with lime in the traditional manner, makes its preparation a snap. Enriched with lard and lightened with baking powder, the dough makes a flavor-packed base for a variety of dishes, including Mexican tacos, gorditas, and sopes, as well as Salvadoran pupusas. More

Dinner Tonight: Taquitos de Papa

Though I know the idea of a potato filling, like this one from Diana Kennedy's Oaxaca al Gusto: An Infinite Gastronomy, might seem too boring and starchy, it comes out absolutely delectable. The combination of waxy potatoes and the complex chili sauce comes together quickly and with little effort. It's so good that you could spoon this onto a store-bought tortilla and be done. I wouldn't complain. More

Dinner Tonight: Huaraches with Black Beans and Radish

Huaraches are flattened ovals of masa that get their name from the Mexican sandal. They are kind of like larger sopes without sides, and can be topped with just about anything. The first ones I encountered were straight-off-the-griddle from a cart in Parque El Llano in Oaxaca, Mexico. The tender huaraches were slightly blackened from the griddle, just like my favorite pizzas, and topped with a fiery salsa balanced by tender mushrooms and cream. I've been dreaming of them lately, so I really couldn't pass up this version of the dish from Rick Bayless's newest cookbook. More

Dinner Tonight: Tlacoyo Masa Pockets

Tlacoyos are Mexican cornmeal dough pockets similar to Salvadorian pupusas. (Doesn't every culture in the world have some kind of edible pocket stuffed with filling? Calzones? Pork buns?) Working with masa is quick, and so is the filling: a can of beans mashed up with sauteed onion and garlic, and Oaxaca cheese, which is basically a Mexican version of string cheese. More

More Posts