Dating back to Mesoamerica, nixtamalization (derived from an Aztec phrase) involves boiling field corn with an alkaline ...

Tortillas and tamales might ... need to either nixtamalize your own field corn or buy fresh masa, take heart: Gorditas work beautifully with masa harina, which was made ubiquitous by such ...

Dinners and Diatribes” is a slightly dramatic biweekly column dedicated to the art of facing your foodie fears. For more food ...

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

And while corn tortillas may not be quite as old as the tamale, they're still made from the same stuff. Masa harina is the final product of another Mesoamerican achievement: nixtamalization.

Beef, corn, chili powder; it's a classic. We've tapped into a version that swaps the familiar cornbread topping for a masa harina-based ... Heck, the tortillas aren't even layered in lasagna ...

Fry tortillas ... In a bowl, whisk flour, masa harina, baking powder and salt. 2. In a blender, blend eggs, sweetened condensed milk and corn 15 to 20 sec. 3. Pour corn mixture into dry ...

And that is a very good thing, since the foldies, the stuffed tortillas the original Locol ... There’s even a blue corn masa plant-based pupusa stuffed with vegetables from the surrounding ...

Ramon and Andrea Martinez, he from Honduras, she from Veracruz, sell red-chile-stained tamales made from a painstaking, thousand-year-old nixtamal masa process instead of relying on the typical, ...

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