Quick Masa Dough Recipe

Masa made from masa harina comes together in a flash and brings an extra note of authenticity to Latin dishes cooked at home. [Photograph: Lauren Rothman]

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.

Why this recipe works:

• Prepackaged masa harina flour eliminates almost all the work of traditional from-scratch masa.
• Real lard brings rich, porky flavor to the dough (you can use oil if you prefer).
• All-purpose flour and baking powder guarantee masa that's light and tender, not tough and dense.

Note: Masa freezes beautifully. After forming gordita, pupusa, or sope shells, place extras on a baking sheet in a single layer for 1 hour, then transfer to a zipper-lock bag or airtight container and store in freezer for up to 3 months. To defrost, arrange shells on a plate at room temperature for about 15 minutes, then proceed with recipe.