Every time we ate there, the tortillas sent me to another realm. The corn tortillas were slightly thicker on the edges—far ...

Of course, you could put the lid back on and continue to try to cook it down, but there's an easier (and more flavorful) solution: Break out the masa harina. This superfine corn flour acts as a ...

In a large mixing bowl, combine the masa harina with salt. Gradually add water and mix until the dough comes together in a ...

Corn tortillas are made from either corn flour or masa harina, which is made by soaking corn kernels with pickling lime (calcium hydroxide), grinding them, adding water to make a dough ...

Masa harina is flour made from finely ground hominy or dried corn kernels that have been cooked and soaked in limewater (a diluted solution of calcium hydroxide) in a process known as nixtamalization.

Texas chili can be made up to 3 days ahead and refrigerated in an airtight container. Reheat on the stovetop over low heat, ...

Out of convenience, many modern-day cooks make corn gorditas with masa harina, dried corn flour that only needs water added to become dough. “Mexican gastronomy is ultimately an expression of ...

delight them with the Masienda’s Tortilla Starter Kit and bring their corn-flour-disc dreams to life. The set includes one bag each of white corn and blue corn masa harina, both fine-ground and ...

Place the nixtamalized corn flour in a large mixing bowl. Pour the warm water into the flour a little at a time, constantly mixing. Mix well until the flour and water have combined fully ...