I am always playing in the kitchen with new ways to use masa harina. I think its a shame that for the most part this versatile ingredient is relegated to tortillas only. It offers so much more flavor – and nutrition – than white flour. I haven't yet created anything bad with masa harina, and my tinkering has been rewarded with quite a few keepers. Here is my newest favorite:
Ingredients:
1¼ cups masa harina
½ teaspoon salt
½ cup grated Chihuahua cheese
1¼ cups milk
¾ cup sweet corn kernels
¼ cup chopped scallion
¼ cup chopped fresh cilantro
1 clove garlic, minced
more masa harina, for coating
corn oil
Preparation:
Stir together the masa harina, salt, and cheese in a bowl. Heat the milk to a simmer and pour into the masa harina mixture. Stir well. The cheese should melt and evenly incorporate into the dough. Gently fold in the corn, scallions, cilantro and garlic. Let sit for 30 minutes to let the masa harina absorb the liquid and turn into a medium-stiff dough.Heat oil in a large skillet over medium heat. Using your hands, make patties out of the dough, about 4 inches across and ½ inch thick. Dredge in masa harina then lay gently in the skillet. Cook until golden and crispy, about 4 minutes per side.
If you prefer, you can bake the tortitas in a hot oven for 20 minutes instead.
The tortitas are a pleasantly crispy side dish with a lime-sauced fish, or just on their own as a snack. Serve with bean dip, sour cream, butter, salsa fresca, a squeeze of lime...whatever tickles your fancy.
Leftovers can be heated in a medium oven on a cookie sheet, or you can refrigerate the dough for later use.
Serves: 10 tortitasPrep time: Total 45 minutes, active 20 minutes
You can read the original post here: More Fun with Masa.
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