Best 6 Corn Masa Recipes

FRESH MASA CORN TORTILLAS

Steps:

• Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
• Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
• Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
• Heat a medium cast-iron skillet or large griddle over medium-high heat.
• Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
• Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
• Serve the tortillas warm.

MASA CORN CAKES WITH POACHED EGGS

Steps:

• See how to poach eggs
• Make the salsa: Combine the tomatoes, onion, jalapeno, cilantro and 1 teaspoon salt in a bowl.
• Preheat the oven to 200 degrees. Make the corn cakes: Warm the milk and butter in a small saucepan over low heat just until the butter melts. Combine the masa harina, 1 teaspoon salt, the sugar and queso fresco in a large bowl. Stir in the milk mixture to make a soft dough. Scoop the dough into 8 portions (about 1/4 cup each) and place on a parchment-lined baking sheet. Cover with another sheet of parchment; press a pan on top to flatten into disks.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Working in batches, fry the corn cakes until crisp and golden on the bottom, about 3 1/2 minutes; flip, press lightly with a spatula and cook until golden on the other side. Continue with the remaining cakes, adding more oil as needed. Season the cakes with salt; place on a baking sheet and keep warm in the oven while you poach the eggs.
• Bring a deep pan of water to a simmer over medium-low heat; add the vinegar. Poach the eggs.
• Divide the corn cakes among 4 plates; top each cake with a poached egg, salsa and cheese; serve with avocado.

HOT AND SPICY CHOLULA SEA BASS CEVICHE WITH ROASTED PEPPERS, GRILLED MASA CAKES, ROASTED CORN, AND CITRUS MARINADE

Steps:

• In a large bowl, combine the sea bass, lime juice, lemon juice, orange juice, and onion. Mix all of these ingredients together and let marinate for 4 hours, covered, in the refrigerator.
• Preheat a grill.
• Once the fish has marinated, add the cilantro, roasted peppers, corn, and season with salt and pepper.
• To make the masa cakes, combine the masa flour, eggs, and add a tablespoon of water at a time and form a paste. Make sure the paste is firm and not too watery. Form small pancake shapes and grill on each side for approximately 2 minutes.
• To serve, place the masa cakes on the plate and top with the sea bass ceviche. Drizzle the top with the hot pepper sauce for added heat.

CORN MASA POCKETS WITH CLASSIC SHREDDED BEEF: GORDITAS CON CARNE DESHEBRADA

Steps:

• The Shredded beef filling: In a medium saucepan set over medium heat, combine the meat with 2 quarts salted water, about 1/3 of the onions, and half of the garlic and simmer until the meat is very tender, about 1 1/2 hours. Strain, reserving the broth for another use. When the meat is cool enough to handle, shred it into coarse strands with your fingers or 2 forks ? don't worry that there are bits of onion and garlic mixed with the meat.
• Wash and dry the saucepan, set it over medium heat and add 1 tablespoon of the oil. When the oil is hot, add half of the remaining onions and cook until golden, about 6 minutes, then stir in the remaining garlic and cook for another minute. Add the tomatoes and chiles and cook until most of the juice has evaporated, about 3 minutes. Stir in the shredded meat and simmer for a few more minutes, then taste and season with about 1/2 teaspoon salt. Remove from the heat and set aside.
• Forming, filling, and griddle-baking the gorditas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Knead the masa (fresh or reconstituted) to make it pliable, adding a little water if necessary to achieve a soft-cookie-dough consistency. Knead in the flour, baking powder, and 3/4 teaspoon salt. Divide the dough into 10 portions and roll into balls; cover with plastic to keep from drying out. Line a tortilla press with 2 pieces of plastic cut to fit the plates (to be on the safe side, cut them from a food storage bag; the thicker plastic usually works better for beginners). Gently press out a ball of dough between the sheets of plastic to about 4 inches in diameter (it'll be about 1/4 inch thick). You've now made a gordita, which is what you call a fat tortilla. Peel off the top sheet of plastic, flip the gordita, uncovered side down, onto the fingers of 1 hand, and gently peel off the second piece of plastic. In one flowing movement, roll the gordita off your hand and onto the heated griddle or skillet. Bake for about 1 1/2 minutes, then flip and bake for another 1 1/2 minutes on the other side. The gordita will be lightly browned and crusty on the top and bottom, but still a little uncooked on the sides. Remove to a plate. Continue pressing and griddle-baking the remaining gorditas in the same manner.
• Finishing the gorditas: When you're ready to serve, warm the shredded beef. Rinse the remaining onions in a small strainer under cold water and shake to remove the excess moisture. Have the cheese and cilantro at the ready.
• In a deep heavy medium skillet or saucepan, heat 1/2-inch of oil over medium to medium-high until the oil is hot enough to make the edge of a gordita sizzle sharply, about 350 degrees F on a deep-fry thermometer. One by one, fry the gorditas, turning them after they've been in the oil for about 15 seconds, until they're nicely crisp but not hard, about 45 seconds total. When they're ready, most will have puffed up a little, like pita bread. Drain on paper towels.
• Once they all are fried, use a small knife to cut a slit in the thin edge of each one about halfway around its circumference, opening a pocket. As you cut them, fill each gordita with about 1/4-cup shredded meat and a sprinkling of the onions, grated cheese, and cilantro.
• Line up the filled gorditas on a serving platter and pass them around (with plenty of napkins) for your guest to enjoy.

CORN MASA

Steps:

• Beat the lard until light and fluffy.
• Add remaining ingredients, using just enough liquid until the dough holds together well.

MASA CORN PANCAKES

Steps:

• Mix all ingredients in a large bowl until blended.
• Let mixture sit for 5 minutes to soften the masa, then stir again.
• Heat a non-stick skillet over medium heat.
• Pour 1/2 cup batter into the skillet. When the pancakes appear dry around the edges and start to bubble up, flip and cook until done, about two minutes.
• Keep pancakes in a warm oven until ready to serve.