Tag Archives: maseca

Easy homemade corn tortillas

 

Happy New Year! Welcome to 2017, and all the adventures that await! I hope you will take some chances, try new things, and enjoy this year even more than the last one. To start off, let’s try something that sounds more intimidating that it really is, making your own homemade corn tortillas.

So, remember how I said that I had bought this thing called Maseca to make my Chorizo Tamale Pie? I read on the bag that it can make hundreds of tortillas, and of course I had to try it! The recipe is so crazy simple, I almost didn’t believe it would work. Just the flour, water, and oil? No way!

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Maseca is a kind of dehydrated corn flour, so that all you do is add water. That must be how you need a very tiny amount of it to make a very large amount of tortillas!

I would recommend trying this with a small batch at first, until you get the hang of how much water or oil you need to create the tortilla texture you want. You can make your tortillas larger, to make big ol burritos, or tiny to make hand tacos. That is the beauty of making your own.

Well, that and eating every other one hot off the griddle cause they’re so darn tasty!

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Ingredients (makes about a dozen small tortillas, or 4-5 large):

  • 1 cup maseca
  • ~1 cup warm water
  • 1 big tablespoon shortening

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Step 1: In a large bowl, mix the maseca and half the water. Mix well, using your hands is the best way. Add the shortening and mix it throughout. Add water until it reaches a doughy consistency, where it is not crumbly nor sticky.

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Step 2: Pinch off a ball about the size of a golf ball, and roll it flat using your hands or a rolling pin. Spray a pan with cooking oil, and fry over medium heat until golden brown, about 2 minutes per side.

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Step 3: Flip to make sure both sides are cooked, and remove to a plate to keep warm. You can use a wet paper towel or cloth over the tortillas to keep them soft.

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These are delicious as is, right off the hot pan. Or you can store them up to a week in the refrigerator, for use as delicious tacos or tostadas! I made some chicken tacos, and ate the rest plain right off the stove. You can add a sprinkle of salt to the dough if it is too plain for your liking.

 

 

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Baked Tamale Pie

 

Let me tell you a story.  So I love finding new things to cook that save me money, and I’m always willing to try something new.  Ethnic cooking of all kind intrigues me (as evidenced by my attempts at Ethiopian lentils, greens, and chicken). So when I find something that is steeply discounted, ethnic cooking, and I’ve never tried, it’s like a moth to a flame.

One day, I was at the grocery store, enjoying my trip through the discount sections. If you don’t know what that is, find out immediately! Most grocery stores have sections in the back where they deeply discount things that are out of season, almost ready to spoil, or dented or scratched. As long as you don’t care about aesthetics (you’re not gonna eat the can, you’re gonna eat the tomatoes inside) and are prepared to use it pretty soon, this is a gold mine of cheap groceries.

So I’m looking through the discounted canned goods, and a bag catches my eye. It’s green and yellow, and says “Maseca”. My small experience with Mexican cuisine tells me it has something to do with tamales, so since it was like a dollar, and the bag said it could make something like 150 corn tacos from one bag, I had to try it! Turns out, it is like a dried masa, which is corn flour used to make corn tortillas. I know homemade corn tortillas will happen someday soon now!

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To my delight, in the frozen section, chorizo was also on sale this week! I picked up a package, and knew I also had some black beans at home in my pantry. (Always buy canned goods on sale that you use often, and keep them on hand for when inspiration strikes!).

When I read up on how to make tamales, it sounded a bit too intimidating to buy corn husks and try this on my own. So instead I decided to make some kind of Mexican chili type thing. I didn’t want corn tortillas at the moment, so how to use the maseca?

Ah ha! As a crust and topping! Like a Mexican pie. Then I can have all the flavors of tamales, but without all the work. Brilliant.

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Ingredients:

  • 1/2 – 1 pound chorizo sausage
  • 1 can black beans
  • 1 can pinto beans
  • 2 cups masa (1 cup maseca, 1 cup water, 1 tbsp crisco)
  • 1/2 cup diced veg: tomato, onion, bell peppers, hot peppers if that’s your thing
  • Shredded cheddar cheese

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Step 1: If you already have masa, you can skip this step.  But to make masa from maseca, just mix together 1 cup maseca, 1 cup water, and 1-2 tbsp Crisco or lard to make a thick batter. This is also the dough used to make corn tortillas if you want to do that.

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Step 2: In a large pan, fry your chorizo until browned. Drain if there is a lot of fat in yours. Add the beans and any veggies you’re using, and heat until the peppers are soft and tomatoes release their juices.

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Step 3: Line a 8×8 or 9×9 oven-safe pan with the maseca dough, pressing it into the sides and corners. Pour the cooked meat and beans into the lining and spread it evenly.  Heat your oven to 325.

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Step 4: If using, sprinkle on a layer of shredded cheddar.

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Step 5: Cover the pie with another layer of the dough.

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Take a little ball of dough, flatten it with your hands, and smush it together on top.  This is also the way you make the tortillas, by flattening it and moving the dough between your hands.

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Smush it all in there, pressing with your fingers to make sure the top layer of dough is smooth.

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Step 6: Bake in the oven at 325 for 45 minutes, or until the top is nicely browned and the dough is cooked throughout.

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Cut it into squares. Mmmm look at all that flavorful deliciousness!

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Top with whatever you like, I used sour cream, tomatillo salsa, and more bell peppers. You can also use hot sauce, more cheese, whatever makes your taste buds say “Ole!”. Enjoy!

 

 

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