The versatile flatbread made from corn flour dough or masa harina is soft and fluffy when cooked on the ... However, if you've ever tried fresh tortillas, you know that there's nothing quite like it.

It’s used fresh or dehydrated to make masa harina, which resembles corn flour and cornmeal. Nixtamalization intensifies the corn’s flavor, draws out its nutrients — calcium, vitamin B3 and ...

Let the gorditas cool slightly. Using a small serrated knife, cut a slit in the edge about halfway around each gordita’s circumference, making a pocket. Fill each gordita with 1 tablespoon of ...

INGREDIENTS 1 3/4 cups (225 grams) instant masa harina (see Where to buy) 1/2 teaspoon fine salt 1/4 teaspoon baking powder 1 1/2 cups (360 milliliters) warm water, plus more as needed ...

Most American tortillas taste like cardboard. Chefs, restaurants, and companies are trying to restore the corny glory.

Masienda’s masa harina is infinitely more corn-y than Maseca; it’s also $12 for 2.2 pounds, compared with $6 for four pounds of Maseca at the Mexican grocer around the corner from me.

You don’t need fresh masa. While fresh masa is always nice, by hydrating and mixing the right amount of lard into the masa harina, you won’t be able to spot the difference. An incredibly light and ...

1: In a large bowl, combine the masa harina, salt and baking powder and whisk to combine. Pour in the water while using a spoon to slowly mix it into the masa harina.

1 3/4 cups (225 grams) instant masa harina (see Where to buy) 1/2 teaspoon fine salt 1/4 teaspoon baking powder 1 1/2 cups (360 milliliters) warm water, plus more as needed 3 tablespoons avocado ...

Gorditas, whose name translates to “little fat things,” are made from patting out masa dough, splitting the disks, then pan-frying and filling them.

If you've ever heard that fresh tortillas are best, it's 100% true.