Looking to make your own corn tortillas, sopes slathered with beans, or tamales? If so, then you need to have one ingredient on hand: masa or its dehydrated cousin, masa harina. It’s incredibly versatile, gluten-free, inexpensive, and delicious.
This post is part of our Summer Cookbook Club series for 2020, featuring Gabriela Cámara’s book My Mexico City Kitchen: Recipes and Convictions. Autographed copies are available in our Simply Recipes Shop.
If you’ve ever had succulent barbacoa wrapped in a corn tortilla, bitten into the firm but tender texture of a sopa, or unwrapped the corn husk of a tamal (tamale), then you have had masa.
WHAT IS MASA?
Masa is made from nixtamalizing corn, which just means dried…