Type what you have

Ingredients

• ✓ masa harina
• kosher salt
• water
• water
• canola oil

Instructions

1. 1 Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
2. 2 Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
3. 3 Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
4. 4 When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
5. 5 Fill with your favorite taco fixings and serve while shells are still warm.

By John Mitzewich

Ingredients

• ✓ masa harina
• whole kernel corn
• milk
• egg
• white sugar
• salt
• vegetable oil

Instructions

1. 1 Blend corn, milk, egg, masa harina, sugar, and salt together in a blender until the mixture has the consistency of pancake batter.
2. 2 Heat oil in a a large skillet over medium heat. Add enough batter to form the size of a taco shell, 4 to 5 inches around. Cook until golden brown, about 2 minutes per side. Repeat with remaining batter.

By Mariposa

Ingredients

• ✓ masa harina
• olive oil
• onion
• garlic
• chicken stock
• chicken
• black bean
• fire-roasted diced tomato
• enchilada sauce
• green chile pepper
• chipotle pepper in adobo sauce
• cumin
• garlic powder
• mexican cheese blend
• salt

Instructions

1. 1 Heat oil in a soup pot over medium to medium-high heat. Add onion and saute until tender and beginning to get some color, about 8 minutes. Add garlic and saute until fragrant, about 1 minute.
2. 2 Stir in masa harina and cook for 1 minute. Add chicken stock and stir until well blended. Add chicken, black beans, diced tomatoes with juice, enchilada sauce, chile peppers, chipotle in adobo sauce, 1 teaspoon cumin, and 1 teaspoon garlic powder. Stir until well blended and bring to a simmer. Reduce heat and simmer until heated through, about 15 minutes.
3. 3 Add Mexican cheddar, one handful at a time. As it melts into the soup, add a little more until all has been added and is incorporated. Adjust salt and other seasonings as needed.

By Rebekah Rose Hills

Ingredients

• ✓ masa harina
• butter
• water
• corn
• heavy cream
• white sugar
• cornmeal
• baking powder
• salt
• water

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Beat butter in a bowl with an electric mixer until creamy; beat in masa harina and ¼ cup water until well combined. Set aside.
3. 3 Place corn in the bowl of a food processor; pulse until still a bit chunky. Stir into butter mixture until incorporated; stir in heavy cream.
4. 4 Combine sugar, cornmeal, baking powder, and salt in a separate bowl; stir into corn mixture to combine.
5. 5 Pour batter into an ungreased 8x8-inch baking pan; smooth top of batter. Cover the pan with aluminum foil, then place into a 9x13-inch baking dish. Add enough boiling water to the baking dish to come one-third up the sides of the baking pan.
6. 6 Bake in the preheated oven for 50 to 60 minutes. Cool for 10 minutes. Scoop servings using an ice cream scoop.

By Lee Ann Clarke

Ingredients

• ✓ masa harina
• cooking spray
• all-purpose flour
• cornmeal
• cream of tartar
• salt
• brown sugar
• butter
• egg
• milk
• blueberry
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 2 baking sheets with nonstick cooking spray.
2. 2 Sift corn flour, flour, cornmeal, cream of tartar, and salt together into a large bowl and set aside.
3. 3 Beat brown sugar and butter in a second bowl with an electric mixer until creamy, 2 to 3 minutes. Add egg and beat until well combined. Add dry ingredients and mix until just combined. Add milk and blueberries.
4. 4 Using a medium cookie scoop, scoop out pieces of dough, shape into balls, and roll in white sugar. Place cookie balls 2 inches apart on the prepared baking sheets and flatten with the bottom of a glass.
5. 5 Bake in the preheated oven until the bottoms start to brown, 20 to 25 minutes.

By Yoly

Ingredients

• ✓ masa harina
• beef tenderloin
• pork loin
• olive oil
• red onion
• tomato
• green chile pepper
• beef broth
• cumin
• potato
• garlic
• oregano
• cilantro
• cayenne pepper
• salt
• white pepper

Instructions

1. 1 Place the beef tenderloin cubes, pork loin cubes, and masa harina in a plastic bag, and shake to coat the meat. Heat the olive oil in a large skillet over medium-high heat, and cook and stir the meat cubes until evenly browned, about 10 minutes.
2. 2 Place the meat, red onion, tomatoes, green chile peppers, beef broth, cumin, potato, garlic, oregano, cilantro, cayenne pepper, salt and white pepper in a slow cooker. Cook on Low until the meat is tender, about 8 hours.

By Staci Booth

Ingredients

• ✓ masa harina
• ground beef
• kidney bean
• water
• tomato sauce
• corn
• tomato paste
• red onion
• jalapeno pepper
• habanero pepper
• garlic
• chili powder
• cayenne pepper
• sugar
• salt
• black pepper

Instructions

1. 1 Cook and stir ground beef in a large skillet over medium heat until crumbly and evenly browned, 5 to 7 minutes. Drain grease and set aside.
2. 2 Combine beans, water, tomato sauce, corn, and tomato paste in a large pot; bring to a boil. Reduce heat to low.
3. 3 Combine onion, jalapeños, habanero, and garlic in the bowl of a food processor; pulse until finely chopped. Stir onion mixture into bean mixture; stir in ground beef.
4. 4 Stir in masa flour until incorporated; season with chili powder, cayenne pepper, sugar, salt, and black pepper; simmer, stirring occasionally, 45 to 60 minutes.

By Emily H

Ingredients

• ✓ masa harina
• oregano
• salt
• parsley
• paprika
• tomato paste
• water
• tomato sauce
• cumin
• garlic
• cayenne pepper
• chili powder
• beef
• pork
• venison
• red onion
• bacon fat

Instructions

1. 1 Heat bacon fat in a 5-quart Dutch oven over medium heat. Add onion; cook until tender, about 5 minutes. Add venison; cook until well browned, about 10 minutes.
2. 2 Meanwhile, cook pork in a separate skillet over medium heat until browned, 10 to 15 minutes; transfer to Dutch oven. Cook beef in the same skillet over medium heat until browned, 7 to 10 minutes; transfer to Dutch oven.
3. 3 Stir chili powder, cayenne pepper, garlic, and cumin into meat mixture; cook over medium heat until flavors have combined, stirring occasionally, about 30 minutes.
4. 4 Stir tomato sauce, water, tomato paste, paprika, parsley, salt, and oregano into meat mixture. Bring to a boil. Reduce heat to a simmer; cook for about 1 hour. Stir occasionally and add water as needed.
5. 5 Stir masa harina into chili; cook until thickened, at least 30 minutes. Add more water as needed.

By Danno

Ingredients

• ✓ masa harina
• salt
• jalapeno pepper
• parsley
• tomato paste
• water
• tomato sauce
• oregano
• paprika
• cumin
• garlic
• chili powder
• red chile pepper
• ground beef
• beef stew meat
• onion
• bacon drippings

Instructions

1. 1 Melt bacon drippings in a large, heavy pot over medium heat. Cook and stir onions in hot drippings until translucent.
2. 2 Combine beef, red chile pepper, chili powder, garlic, and cumin in a large bowl. Add to onions in the pot. Cook and stir until meat is crumbly and evenly browned (very browned, not just gray), about 30 minutes. Sprinkle in Hungarian paprika and oregano.
3. 3 Pour in tomato sauce, water, tomato paste, parsley, jalapeño peppers, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour. During cooking you may squeeze the jalapeño peppers as it softens against the sides of the pot to release more heat if desired.
4. 4 Stir in masa harina. Cook and stir until desired consistency is achieved, about 30 minutes. Taste and adjust seasonings.

By KIKI810

Ingredients

• ✓ masa harina
• garlic salt
• water
• green chile pepper
• tomato
• potato
• pinto bean
• chicken broth
• celery
• carrot
• yellow onion
• vegetable oil
• red chile pepper
• herbes de provence
• black pepper
• cumin
• onion powder
• oregano
• chili powder
• beef brisket

Instructions

1. 1 Cut brisket in half to fit the multi-functional pressure cooker; place halves on a large plate or sheet of waxed paper. Season both sides of brisket halves with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper; dredge in masa harina, reserving any that falls off.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil until hot; add brisket and brown both sides of each half, about 7 minutes. Transfer brisket halves to a plate. Add onion, carrots, and celery; sauté until slightly softened, about 5 minutes.
3. 3 Add chicken broth and beans to the cooker; add any reserved masa and browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
5. 5 Remove brisket from the pressure cooker; set aside. Add potatoes, tomatoes, green chiles, and water to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to 1 cup more water if too thick. Return brisket to the cooker; add garlic salt.
7. 7 Cook on low heat until warmed through, up to 1 hour.

By Candy Morehouse

Ingredients

• ✓ masa harina
• salt
• water
• beef bouillon granules
• hot pepper sauce
• cinnamon
• coriander
• oregano
• cumin
• guajillo chile powder
• tomato
• poblano pepper
• anaheim pepper
• jalapeno pepper
• red bell pepper
• garlic
• carrot
• celery
• sweet onion
• ground beef
• pinto bean

Instructions

1. 1 Place pinto beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight.
2. 2 Cook and stir beef in a large stockpot over medium-high heat until crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard grease from pot.
3. 3 Drain pinto beans and add to stockpot; add onions, celery, carrots, garlic, red bell peppers, jalapeno peppers, Anaheim peppers, poblano peppers, diced tomatoes, guajillo chile powder, cumin, oregano, coriander, cinnamon, and hot pepper sauce. Reduce heat to medium-low and cook mixture at a simmer for about 3 hours.
4. 4 Stir beef granules into the chili and continue simmering until beans are very tender and disintegrate easily, 1 to 3 hours more, adding water as needed to keep beans and vegetables immersed in liquid. Thicken the chili with masa harina if you prefer a thicker texture. Season with salt just before serving.

By Karen Barris Calabro

Ingredients

• ✓ masa harina
• black pepper
• salt
• kidney bean
• paprika
• cumin
• adobo seasoning
• garlic powder
• cumin
• worcestershire sauce
• chili powder
• brown mustard
• beef bouillon granules
• tomato paste
• ground beef
• water
• garlic
• salt
• red onion
• onion
• bacon drippings
• bacon
• water
• ancho chile

Instructions

1. 1 Place ancho chiles into 1 cup boiling water and set aside until softened, about 15 minutes. While chiles are soaking, place bacon in a large saucepan and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain excess grease but reserve 2 tablespoons bacon drippings in the pan.
2. 2 Cook and stir white and red onion in bacon drippings with bacon over medium heat with a pinch of salt until onions are translucent, about 5 minutes; stir in garlic and cook until softened, about 1 more minute. Pour in 3 cups boiling water and stir in beef chuck, mixing the meat with the water to break it apart. Bring to a boil and reduce heat to low.
3. 3 Stir in tomato paste and beef bouillon granules until the granules dissolve; allow mixture to simmer while you complete remaining steps.
4. 4 Place soaked ancho chiles and their liquid, spicy brown mustard, chili powder, Worcestershire sauce, cumin, garlic powder, adobo seasoning, and paprika into a blender and blend until smooth; pour mixture into the chili. Use a little water to dissolve remaining mixture in blender and pour into the chili.
5. 5 Bring chili to a slow boil over medium-low heat and stir in kidney beans and masa harina. Reduce heat to low; allow to simmer until thick and the flavors have blended, at least 45 more minutes. Season with salt and black pepper. If chili is too thin, mix in more masa harina.

By The Chowdah Chicks

Ingredients

• ✓ masa harina
• water

Instructions

1. 1 Gather the ingredients.
2. 2 Mix together masa harina and hot water in a medium bowl until throughly combined.
3. 3 Transfer dough to a clean work surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry, sprinkle with water. Cover dough tightly with plastic wrap and allow to sit at room temperature for 30 minutes.
4. 4 Preheat a cast iron skillet or griddle over medium-high heat.
5. 5 Divide dough into 15 equal-sized balls. Using a tortilla press, a rolling pin, or your hands, press each ball flat between 2 sheets of plastic wrap.
6. 6 Cook a tortilla in the preheated pan until browned and slightly puffy, about 30 seconds. Flip tortilla over and continue cooking until the other side is browned, about 30 more seconds. Remove to a plate; cover to keep warm and moist. Repeat with remaining tortillas.

By jenn

Ingredients

• ✓ masa harina
• water
• kosher salt

Instructions

1. 1 Add masa harina to a large bowl; add water and salt. Stir with your fingers until dough starts to pull together.
2. 2 Knead for a few minutes until smooth and texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet.
3. 3 Place a damp towel over dough to keep it from drying out. Let rest for 20 to 30 minutes.
4. 4 Cut a resealable plastic bag into 2 rounds the same size as your tortilla press; set aside. Place a clean kitchen towel over a pie dish for cooked tortillas; set aside
5. 5 Place 1 plastic round on bottom of the tortilla press. Pull off a little piece of dough, enough to roll into a 1 1/2-inch, about 1-ounce ball. Place dough ball in center of plastic round and press down lightly; cover dough with remaining plastic round.
6. 6 Fold tortilla press over, applying pressure to lever arm until tortilla flattens to desired thickness.
7. 7 Open tortilla press; peel off top plastic round. Align your index finger on edge of bottom plastic round at edge of tortilla; flip it over into your other hand using your index finger. Carefully peel off plastic.
8. 8 Gently slide tortilla, with your palm up, into a hot, dry skillet over medium- to medium-high heat. Cook 1 side for 30 to 45 seconds; flip and cook other side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly; cook for 30 seconds. Flip and cook 5 to 10 seconds.
9. 9 Quickly transfer tortilla to the prepared pie dish; fold towel over to keep warm. Repeat pressing and cooking with the remaining dough, stacking and wrapping tortillas.
10. 10 Leave tortilla stack wrapped until soft and supple, at least 15 minutes.

By John Mitzewich

Ingredients

• ✓ masa harina
• water
• queso fresco

Instructions

1. 1 Stir the masa harina and water together in a mixing bowl until smooth; knead well. Cover bowl, and let the dough rest 5 to 10 minutes.
2. 2 Shape the dough into eight, 2 inch diameter balls. On a lightly floured surface, roll out each ball into 6 inch diameter round. Sprinkle 1/4 cup queso fresco over each round. Place a second tortilla over the cheese, and pinch the edges together to seal in the cheese.
3. 3 Heat ungreased skillet over medium-high heat. Place one tortilla into the skillet at a time, and cook until cheese melts and tortillas are lightly browned, about 2 minutes on each side.

By Jenny

Ingredients

• ✓ masa harina
• salt
• water
• oil

Instructions

1. 1 Whisk masa harina and salt together in a bowl. Stir in enough water until dough is smooth and holds together.
2. 2 Form dough into twelve 2-inch balls. Place balls onto parchment paper and flatten to 1/2-inch thick circles.
3. 3 Heat oil in a deep fryer or large saucepan to 400 degrees F (200 degrees C).
4. 4 Working in batches, fry a few sopes at a time until lightly browned, about 30 seconds per side. Transfer with tongs to a paper towel-lined plate and let cool just until they can be handled, 2 to 3 minutes. Pinch the edges of each sope together to form a little boat.
5. 5 Return sopes to the hot oil and fry until golden and cooked through, 1 to 2 more minutes. Drain on paper towels.

By Alicia Taylor

Ingredients

• ✓ masa harina
• butter
• water
• corn
• cornmeal
• white sugar
• heavy cream
• salt
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, beat butter with electric mixer until creamy. Add masa harina and water and beat until well combined.
3. 3 In food processor or blender, process corn in short pulses to coarsely chop. Leave several pieces of whole corn. Stir the processed corn and the cornmeal into the butter mixture.
4. 4 In a separate bowl, stir together sugar, cream, salt and baking powder until well combined. Stir sugar mixture into butter mixture and pour all into a 9x9-inch baking dish. Cover with foil.
5. 5 Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 50 to 60 minutes, or until pick inserted in center comes out clean. Remove baking dish from water bath and let rest 10 minutes. Serve using ice cream scoop or large spoon.

By Saundra

Ingredients

• ✓ masa harina
• water
• bread flour
• vital wheat gluten
• sugar
• salt
• instant yeast
• milk
• lard
• butter

Instructions

1. 1 Combine masa harina and boiling water in the bowl of a stand mixer. Mix until crumbly and set aside to soften for a few minutes. Combine bread flour, gluten, sugar, salt, and yeast in a small bowl.
2. 2 Pour milk into the bowl with the masa; add flour mixture and lard. Mix on low speed with the dough hook until dough is well combined and clears the sides of the bowl, about 2 minutes. Scrape dough down and mix for 5 minutes more to develop the gluten; dough will be very stiff.
3. 3 Transfer dough to a lightly oiled bowl and cover with plastic wrap. Let rise at room temperature, about 1 1/2 hours. Place butter in the same mixing bowl and use the paddle attachment on low speed to break it up. Mix just until smooth.
4. 4 Scrape butter onto a piece of parchment or waxed paper. Form into a 7-inch square. Cover with another piece of parchment and smooth the top with a rolling pin. Re-form the edges of your square if necessary; a little fussing now will save you some trouble later on as you roll out the dough. Place butter square in the refrigerator to chill.
5. 5 Transfer dough onto a floured work surface. Pat it into a square, transfer to a parchment-lined baking sheet, cover with plastic wrap, and refrigerate for 1 to 24 hours.
6. 6 Remove butter square from the refrigerator about 20 minutes before you plan to roll the dough; it needs to be cool and pliable.
7. 7 Transfer dough onto a floured work surface. Roll it into a square a little larger than the butter square. Leaving a 7-inch square platform in the center for the butter, roll each of the 4 corners of dough out into elongated flaps that can wrap around the butter like a present.
8. 8 Place butter square in the center of the dough, fold up the flaps, and pinch together to seal. Roll dough out into a rectangle. Fold in thirds, like a business letter. Wrap in plastic wrap and refrigerate for 30 minutes.
9. 9 Return dough to the work surface; dust with flour if needed. Roll dough out into a longer rectangle; you're going to do a 4-fold, also called the "book fold." Fold the left edge of the dough into the center of the rectangle; fold the right side in to meet it. Then fold it in half again, like a wallet. Return dough to the parchment-lined baking pan, cover with plastic wrap, and refrigerate for 30 minutes.
10. 10 Place dough on the work surface, roll out into a rectangle again, and make the final turn: another 3-fold, like a business letter. Cover and return to the refrigerator for 30 minutes; the dough can also be frozen at this point.
11. 11 Slice dough in half and return 1 piece to the refrigerator to stay cool. Roll dough out to 1/4-inch thickness. Use a cutter to create 5-inch circles. Transfer circles to a parchment-lined baking sheet and let rise for 1 hour. Shape dough scraps into "tacro cups" and place in the cups of a muffin tin; let rise. Repeat both steps with remaining dough.
12. 12 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently fold a dough circle in half to form a taco shell shape; holding it with tongs, lower it into the oil. Hold it closed for about 10 seconds. Fry 2 shells at a time until golden, turning once, about 3 minutes total. Repeat with remaining dough circles, maintaining the oil heat between 350 and 375 degrees F (190 degrees C). Drain tacro shells on paper towels.
13. 13 Preheat the oven to 375 degrees F (190 degrees C).
14. 14 Bake tacro cups in the muffin tin until golden, 15 to 18 minutes. Fill cups and shells with your favorite taco fillings.

By FrancesC

Ingredients

• ✓ masa harina
• butter
• water
• corn kernel
• cornmeal
• white sugar
• heavy cream
• salt
• baking powder

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, beat butter with an electric mixer until creamy. Beat in the masa harina and water until well combined.
3. 3 Put the corn in a blender or food processor and coarsely chop on low speed. Stir the corn and the cornmeal into the butter mixture. In another bowl, mix together the sugar, cream, salt and baking powder. Combine the two mixtures until well blended. Pour the batter into an ungreased 8x8 pan.
4. 4 Cover the pan with foil and place into a 9x13 inch pan filled 3/4 inch high with hot water. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the cake comes out clean. Remove small pan from water and let sit for 10 minutes before serving.

By Sue Cohagen Myers

Ingredients

• ✓ masa harina
• water
• salt
• all-purpose flour
• baking powder
• shortening
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir masa harina, water, and salt together in a large bowl until combined.
3. 3 Whisk flour and baking powder together in a small bowl until combined.
4. 4 Gradually stir flour mixture and shortening into masa harina mixture, using clean hands when mixture is cool enough to touch. If dough seems dry, add more hot water, 1 to 3 teaspoons at a time, until dough is somewhat clay-like in texture, evenly moistened, and tacky but not sticky.
5. 5 Evenly divide and roll dough into 6 balls (about 2 ½ inches or 2 ¾ ounces each); keep covered with plastic wrap while working.
6. 6 Line a work surface with waxed paper or plastic wrap; sprinkle lightly with water. Working with one ball at a time, flatten balls on the wet surface into a 5 ½-inch disc (about until about 1⁄8-inch thick). Transfer discs to a waxed paper- or plastic wrap-lined baking sheet; keep covered with plastic wrap while working with remaining dough.
7. 7 Heat a griddle or comal over medium heat. Working in batches if needed, cook gorditas until dry to the touch with some small, very lightly golden spots, about 2 to 3 minutes per side. Place gorditas in a single layer, uncovered, on large plates or a large baking sheet.
8. 8 Heat oil in a large, heavy skillet over medium to medium-high heat until hot enough to bubble immediately when edge of gordita is dipped in. Fry gorditas, one by one, until puffed, gently pressing it down into the oil occasionally with a spatula, about 45 seconds per side.
9. 9 Drain briefly on paper towels, then cut crosswise to create an opening large enough to stuff gorditas full of your favorite foods. Enjoy!

By Diana CakeLady Rangel

Ingredients

• ✓ masa harina
• water
• milk
• cinnamon
• evaporated milk
• dark chocolate
• brown sugar
• vanilla extract

Instructions

1. 1 Whisk water and masa harina together in a saucepan over medium heat. Cook, stirring constantly, until mixture comes to a boil. Add milk and cinnamon. Continue stirring until thick and bubbly. Add evaporated milk, chocolate, brown sugar, and vanilla extract. Cook and stir until chocolate and sugar are just melted, about 2 minutes. Remove from heat and pour into mugs. Serve hot.

By radergirl1

Ingredients

• ✓ masa harina
• butter
• water
• corn
• cornmeal
• white sugar
• heavy cream
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Beat butter in a medium bowl with an electric mixer until creamy; beat in masa harina and water until smooth.
3. 3 Place 1 cup corn in a blender; blend until smooth. Stir blended corn, remaining 1 cup corn, and cornmeal into masa harina mixture.
4. 4 Combine sugar, cream, baking powder, and salt in a separate bowl; stir into corn mixture to combine. Spoon batter into an ungreased 8-inch square baking dish; smooth top with a spatula. Cover the dish with aluminum foil.
5. 5 Place covered baking dish in a 9x13-inch casserole dish; add enough hot water to casserole dish to come halfway up sides of baking dish.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Remove dish from water bath; cool, about 10 minutes.

By SONJASTEIN

Ingredients

• ✓ masa harina
• corn
• water
• cornmeal
• white sugar
• margarine
• milk
• baking powder
• salt

Instructions

1. 1 Blend 1 cup corn kernels, water, and cornmeal in a blender or food processor just until smooth.
2. 2 Mix sugar, margarine, and masa harina together in a medium bowl until light and fluffy. Stir in blended corn mixture. Mix in remaining 1 cup corn, milk, baking powder, and salt until smooth.
3. 3 Pour tomalito batter into the top of a double boiler over simmering water, and cover tightly with aluminum foil. Steam until firm, 50 to 60 minutes, checking water level occasionally and refilling if necessary.
4. 4 Stir pudding before serving to give it a consistent texture. Serve in small scoops.

By THEKIRKLANDS

Ingredients

• ✓ masa harina
• black pepper
• salt
• onion
• kale
• chicken breast
• vegetable oil
• vegetable oil
• butter
• water
• salt
• baking powder
• all-purpose flour
• sugar
• salt
• lime
• sorrel
• sour cream

Instructions

1. 1 Stir sour cream, sorrel, lime juice, 1 teaspoon salt, and sugar in a bowl until well combined. Refrigerate until ready to use.
2. 2 Mix flour, masa harina, baking powder, and 2 teaspoons salt in the bowl of a stand mixer. Gradually pour butter and water into flour mixture while mixing at lowest speed; mix until a dough just starts to come together.
3. 3 Turn dough out onto a clean, flat surface and knead 3 to 4 times. Separate dough into 1 1/2 ounce balls, cover, and let rest for 1 hour.
4. 4 Press each dough ball in a tortilla press lined with parchment paper or plastic wrap; transfer each tortilla to a baking sheet.
5. 5 Lightly coat a cast-iron pan with 1/2 teaspoon vegetable oil and heat over medium-high heat. Place a tortilla in the pan and cook until lightly golden, about 1 minute per side. Repeat with remaining tortillas.
6. 6 Heat 1/4 cup vegetable oil in a skillet over high heat. Stir in chicken; cook until browned around the edges, 4 to 6 minutes. Stir in onion, kale, 1 teaspoon salt, and pepper; reduce heat to medium-high. Cook, stirring often, until kale is wilted, 3 to 5 minutes. Remove from heat.
7. 7 Spoon chicken-kale mixture into each tortilla, top with sorrel sour cream, and serve.

By Pablito

Ingredients

• ✓ masa harina
• vegetable shortening
• white sugar
• egg
• orange
• vanilla extract
• baking powder
• cinnamon
• flour

Instructions

1. 1 Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
2. 2 Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
5. 5 Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
6. 6 Remove from the oven and transfer to wire racks to cool.

By StuffieAnnie

Ingredients

• ✓ masa harina
• water
• sugar
• salt
• worcestershire sauce
• tomato sauce
• corn
• green chile pepper
• tomato
• kidney bean
• tomato
• cumin
• chipotle chile powder
• chili powder
• garlic
• onion
• green bell pepper
• ground bison
• ground beef
• olive oil

Instructions

1. 1 Heat oil in a large saucepan over medium-high heat. Cook and stir beef and bison until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer meat to a bowl.
2. 2 Heat the remaining olive oil in the same saucepan over medium-high heat. Saute green bell pepper, onion, and garlic until the onion becomes translucent, about 3 minutes. Stir in the cooked meat. Add chili powder, chipotle powder, and cumin. Stir again. Add crushed tomatoes, kidney beans, diced tomatoes, corn, tomato sauce, Worcestershire sauce, 1 teaspoon salt, and sugar. Stir well; reduce heat to low and simmer the chili for at least 25 minutes.
3. 3 Combine warm water and masa harina in a bowl. Pour into the chili. Continue simmering until thickened, about 10 minutes more. Season with salt.

By Megan Mason

Ingredients

• ✓ masa harina
• lard
• salt
• chicken broth
• tomatillo
• ancho chile pepper
• mulato chile pepper
• garlic
• black pepper
• oregano
• chicken
• banana leaf

Instructions

1. 1 Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, beat the dough a little longer.
2. 2 Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.
3. 3 Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.
4. 4 Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.

By mega

Ingredients

• ✓ masa harina
• ✓ masa harina
• milk
• sugar
• egg yolk
• vanilla extract
• corn husk
• almond
• butter
• butter
• sugar
• baking powder
• milk
• rice flour

Instructions

1. 1 Combine 2 cups milk and 1 cup sugar in a saucepan and bring to a boil over high heat.
2. 2 Whisk egg yolks and 2 tablespoons masa harina together in a bowl until well combined. Add to milk, stirring constantly, until pastry cream thickens, about 7 minutes. Remove from heat and stir in vanilla extract. Cover with plastic wrap and set aside to cool for 1 hour.
3. 3 Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel.
4. 4 Place almonds in a heat-proof bowl and cover with boiling water. Let stand for a few minutes until cool enough to handle. Slip the almonds out of their skins one by one, leaving the remaining almonds in the warm water. Drain almonds in a colander and finely chop.
5. 5 Beat 1 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Add 1 1/4 cups sugar and continue to beat until mixture is very fluffy. Add 2 cups masa harina and baking powder and continue mixing dough by hand. Add milk, 1/4 cup at a time, until dough has a soft and fluffy texture. Mix in rice flour and if necessary, add more milk. Keep kneading dough until it is smooth and moist. Add almonds and continue kneading until dough is smooth and elastic.
6. 6 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons of dough onto the the corn husk, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of pastry cream down the center of the dough. Fold sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the husk, about 1 hour and 15 minutes. Let tamales rest for 15 minutes before serving.

By cocinaidentidad

Ingredients

• ✓ masa harina
• pork loin
• onion
• garlic
• chile pepper
• salt
• corn husk
• beef broth
• lard
• baking powder
• salt
• sour cream

Instructions

1. 1 Place pork, onion, and garlic in a Dutch oven. Add enough water to cover; bring to a boil over medium-high heat. Reduce the heat to low; simmer pork until cooked through and tender, about 2 hours.
2. 2 Remove stems and seeds from chiles; transfer to a medium saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat to cool.
3. 3 Transfer chiles and cooking liquid to a blender; blend until smooth. Strain sauce through a fine-mesh sieve into a bowl; stir in salt. Discard contents of strainer.
4. 4 Remove pork from the pot; discard onion and garlic. Shred pork using two forks; mix in 1 cup chile sauce; set filling aside. Reserve remaining chile sauce for serving.
5. 5 Soak corn husks in a bowl of warm water until softened, about 30 minutes.
6. 6 Meanwhile, beat 1 tablespoon broth with lard in a large bowl until fluffy.
7. 7 Combine masa harina, baking powder, and salt in another large bowl; stir into lard mixture, adding more broth as needed to form a soft, spongy dough.
8. 8 Remove husks from water; pat dry. Spread about 2 tablespoons of dough, about 1/4-inch thick, onto the center of each husk, leaving a 1-inch border on sides and top.
9. 9 Spoon 1 tablespoon pork filling over dough. Fold sides of husk toward the center, then fold up the bottom to seal. Repeat with remaining husks, dough, and filling.
10. 10 Arrange tamales upright in a steamer basket over simmering water. Cover with a damp towel or extra husks. Steam until dough is firm and pulls away easily from husks, about 1 hour.
11. 11 Unwrap the tamales; drizzle with remaining chile sauce. Top with sour cream. Alternatively, stir chile sauce and sour cream together before drizzling for a creamy option.

By SADDIECAT

Ingredients

• ✓ masa harina
• corn husk
• poblano pepper
• tomatillo
• lard
• onion
• salt
• black pepper
• cilantro
• baking powder
• chicken broth
• monterey jack cheese

Instructions

1. 1 Place corn husks in a large bowl and cover with boiling water. Allow to soak for 30 to 60 minutes. Drain, place husks on a work surface, and cover with a clean, damp towel.
2. 2 While husks are soaking, line a heavy cast iron grill pan or griddle with aluminum foil and place it over high heat. Arrange poblano peppers in a single layer over foil. Grill until peppers are blackened, turning as necessary, 3 to 5 minutes. Transfer to a resealable plastic bag and let them steam, 10 to 15 minutes. Peel off skins and remove seeds. Cut into strips and set aside.
3. 3 Place tomatillos in a medium pot and cover with water; bring to a boil. Cook until tomatillos change color, about 5 minutes. Drain, place in a blender, and blend until smooth. Set sauce aside.
4. 4 Heat 1 tablespoon lard in a large pot over medium heat. Cook and stir onion in hot lard until soft and translucent, about 5 minutes. Add blended tomatillos; season with salt and pepper. Bring to a boil, reduce heat, and simmer until flavors are well combined, about 5 minutes. Add poblano pepper strips and cilantro; cook at a boil for 5 minutes. Remove from heat and allow to cool, about 10 minutes.
5. 5 Beat remaining lard in a large bowl with an electric mixer until creamy. Season with salt and continue beating for a few minutes. Beat in masa harina and baking powder until well combined. Mix in broth, 1/4 cup at a time, until dough has a smooth and workable consistency that is not too wet, similar to cookie dough. Test if masa mixture is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready; if not, keep working dough a little longer.
6. 6 Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, filling it 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon tomatillo sauce and a Monterey Jack cheese slice in the center of masa mixture. Fold the sides of husk together, one over the other. Fold the bottom of the husk over the seam of the 2 folded sides. Repeat with remaining husks.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Place tamales, open-side up, into the insert. Cover and steam until filling is heated through and separates from husk, about 1 hour 15 minutes. Let tamales rest for 15 minutes before serving.

By cocinaidentidad