what is masa harina made of

Instead, once the corn is finely ground, youll need to dry it using a dehydrator. "Corn is really central to the health and well-being of the people.". Fresh masa is available in Mexican markets, refrigerated and sold by the pound. However, all-purpose flour creates a crumbly, harder tortilla since all-purpose flour is not as smooth as masa flour. If served with dipping sauces, Mexican churros are paired with cajeta de Celaya (Mexican caramel), chocolate sauce, or whipped cream. This cornerstone of Mexican cuisine infuses so many dishes with depth and verve. Keep reading to learn about masa harina and how to make fresh masa dough. If youre making Mexican food regularly, youll want to have masa harina on hand. What Is the Right Internal Temperature for Pork Chops? "What Is Masa Harina?" Shop All Bread Flour What Is Bread Flour and What Is it Used For? The process of nixtamalization gives masa harina a savory flavor that you won't find with cornmeal. To make masa preparada, or masa dough, from masa harina, you just add water and mix. Spanish churros are sprinkled with cinnamon sugar and served with Spanish hot chocolate. A first-generation Mexican American who loves to cook! Follow these steps: If you make your own masa harina, you can pull out the flour whenever you want and make corn tortillas without having to go through the process of nixtamalization or grinding corn. First, corn. Traditionalmasa can take as long as twelve hours to prepare. Masa is quite a labor-intensive process. "In Mexico, corn has a sacred aspect to it," says Chef Gabriela Cmara. Got more questions about Masa Harina? What Is The Difference Between Masa Flour And Masa Harina? I built this site to share all the recipes and techniques I've learned along the way. If you cant find any local to you, heres where you can buy some of my favorite brands and types: No, cornmeal and masa harina are not the same things and are not interchangeable in recipes. Its widely available in many grocery stores and is often found in the international food section or the Latin American food aisle. Unlike cornmeal's gritty texture, corn flour is fine and powdery. If mazs 3,000-year legacy has taught us anything, its that the limit to cooking with masa harina does not exist. However, using the word masa alone will change the meaning since the term masa often refers to masa dough, which is prepared dough made from mixed water and masa harina. Nixtamalization is the process of adding an alkali solution to dried corn kernels in order to transform them into nixtamal, a product that is more workable, tasty, and nutritious than it would be otherwise. Unlike a cinnamon sugar donut or beignet that seems to lose all its coating after the first bite, the ridges on a churro hold the cinnamon sugar in place. The Spruce Eats / Diana Chistruga. It'slikethe Folgers or Bisquick of masa: a quick-fix alternative to a traditional, lengthy process. The freshly made dough is dried and ground into instant flour, which can be reconstituted back into dough by adding water. While delicious plain, churros are especially decadent when dipped in sauces. Normally, masa flour is said to have a slightly neutral taste, but if you try white masa flour it will be slightly sweeter than yellow masa flour. For an even longer shelf life, masa harina can be stored in an airtight container in the refrigerator for up to 1 year. (Think Xerox or Post-It, but we digress. Measure out the milk and maple syrup in a 2-cup liquid measuring cup. Update: I recently made a batch of Masa Harina Cornbread and thought it was awesome. Try using your new corn tortillas in our recipe for Grilled Tuna Tacos and you'll find that fresh tortillas have a toasty aroma and savory flavor that vastly overshadows pre-made tortillas. Authentic - Our nixtamalized masa harina comes from high quality heirloom corn from Mexico. . Masa harinas gritty texture and rich flavor makes it ideal for dredging ingredients before frying. Here's a pic of the most common brand you'll find in the States: To fully understand where Masa Harina comes from it's helpful to go back to the source. In Central American and Mexican cuisine, masa nixtamalera is cooked with water and milk to make a thick, gruel-like beverage called atole. To get that distinctive flavor, try grinding stale or dry corn . Normally, masa flour differs from regular cornflour since masa flours corn gets soaked in a lime-water solution to create a smoother flour with more nutritional value. November 8, 2022 by Dianna. Thicker and heartier than tortillas, gorditas are even easier to prepare, made simply by patting masa dough flat. Gather the ingredients. But, in a pinch, you can use all purpose flour to make bread with some additional vital wheat gluten. The churro dough is fried in a high smoke point oil, yielding a crispy outside and a soft center. Flour is the fundamental ingredient of many baked goods - including bread, pastries, pies, and cakes - as well as pasta and pizza dough. that dont absorb too much oil when fried. Spend some time on our site and you're bound to come across Masa Harina in a recipe, but what exactly is it? What makes masa flour unique is that the corn used to make masa flour gets soaked in lime water or calcium hydroxide to change the flavor of masa flour. Masa harina is a pre-made corn dough that is sold dehydrated and bagged for easy home use. Mixed with water (or sometimes oil), it forms the dough called "masa" that is used to make corn tortillas. Some churro makers choose to fry long, swirling ropes of churro dough and then cut it into smaller, curved pieces. This makes it possible to make recipes like tamales, sopes, or gorditas. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. Let it sit out to dry or add masa harina flour to the dough, 1 teaspoon at a time, until it becomes dry enough to handle. After years of working in restaurant kitchens, she turned to writing to share her skills and experience with home cooks and food enthusiasts. Puerto Rican chef and writer Reina Gascon-Lopez says she uses it as a dredge by mixing equal parts with all-purpose flour for a balance of flavor and texture. But masa harina is a fine substitute. Masa harina is a flour traditionally used for Mexican corn tortillas. With so many incredible Mexican recipes utilizing masa harina, weve included some of our favorite plant-based versions for you to try out: You can keep your masa harina in the packaging it comes in, but the best option is to use a sealed glass container. Its slightly gritty texture makes it aperfect breading agent for fried foods (fish, chicken, veggies, tofu, fritters): mix with spices for a pleasantly flavorful and crunchy dredge. Meanwhile, in a medium bowl, whisk together the dry ingredients. Gently lay the tortilla on the hot Comal or Pan (no oil is required), searing for 20-30 seconds on the first side. Do not substitute corn meal or regular corn flour, however; they're produced from different types of corn and are processed differently. Play around with a few brands until you find your favorite. Wherever and however you serve your churros, theyre a low-cost item you can sell at a premium to increase your profits. Aimee France, a baker who resides in New York City and specializes in cakes and bread that sell by commission, and at the Lower East Sides Alimentari Flneur, says shes added masa harina to her sourdough recipe to experiment. Regular wheat flour also cannot be substituted. The following tips will help you get the most out of your purchase. There are both commercial and heirloom varieties of each one. Mexican churros are coated in cinnamon sugar and are often eaten plain. Serve immediately. Steps to Make It. But, you can use this type of flour in several other types of recipes. Please read our disclosure policy. Theyre the perfect menu addition for concession stands and mobile vendors serving customers on the go. For the Best Tortillas (and Gorditas and Tetelas), You Need Fresh Masa, https://www.nytimes.com/2023/07/07/dining/masa-best-tortillas-gorditas-tetela.html, The chef Fermn Nez of Suerte, in Austin, Texas, considers masa, the main ingredient in tortillas, gorditas and more, the canvas of what Mexican cooking is all about.. Masa Harina uses corn that's been soaked in an alkaline agent and it has a distinct flavor. Typically, masa flour is a naturally gluten-free flour since masa flour is made from corn, which is a gluten-free ingredient. For Masienda Heirloom Corn Masa Harina, it undergoes a low-and-slow drying process, which is used to make a finished, shelf-stable product that carefully preserves the flavor and nutrients of a freshly-milled masa.With the simple addition of warm water, the masa is transformed into the foundation for hundreds of dishes, including making tortillas, tamales, tostadas and other delicious recipes.Our masa harina delivers superior flavor (thanks to our single-origin supply chain and culinary, never industrial approach to sourcing), consistency (we individually dial in the cook, nixtamal and grinding processes for each scratch-made batch)and ease of use just add water! Substitutes for Bread Flour It can be difficult to find a good substitute for bread flour, because most other types of flour do not have enough protein to adequately create the gluten chains and elastic texture that are necessary for baking bread. With a rather unique flavor profile and specific characteristics, masa harina can only be substituted in certain circumstances. See the printable recipe at the bottom of the post, and let us know your thoughts! Read More. Masienda Heirloom Masa Harina begins with single-origin heirloom corn sourced from the tropical (coastal) climes of Oaxaca, Mexico.This whole-kernel corn is gently cooked and steeped in soaked in lime water (alkaline), an ancient technique known as nixtamalization. In the west-central state of Nayarit, corn stalks tower above the verdant valleys, while some varieties in the central state of Tlaxcala shimmer like red rubies in the late summer sun. Learn how to make, serve, and customize churros so you can upgrade your breakfast pastry offerings or sweet treat menu. While not authentic, many concessions stands make chocolate churro dough and fill it with creme to mimic the beloved American cookie, Oreo. They're a popular type of donut across Spanish, Portuguese, and Latin American cuisines. Nixtamal, an ancient alkalizing process, is imperative for a perfect tortilla; without it, the cooked dough wont have the necessary pliability that you need. Lindsay still cooks professionally for pop-up events, writes for several publications and is the co-author of two books about Ayurveda. Transfer churros to paper towels for approximately 15 seconds. (More details in our Masa Dough post.). Youll find masa harina in the ethnic aisle at most grocery stores. Chef Lety Gonzales, previously executive chef at WestBrew in San Diego, California, says she has a molecular appreciation for this precious ingredient: corn, she notes, is ancestral to her Mexican roots, and because of that, it finds its way into a wide variety of her dishes. For instance, if you were to use regular corn flour for a tortilla instead of masa flour, you would get a chewy, rubbery tortilla, or the tortilla would easily fall apart. It means "dough flour" in Spanish, and it refers to fresh corn masa that has been dried to a flour. As a choux pastry, churro dough is made from all-purpose flour, butter, salt, eggs, and water. The corn used for cornmeal hasn't been treated like this and won't have the same flavor as Masa Harina -- so if you try to make tortillas or tamales with cornmeal most likely you're going to be disappointed with the flavor! Masa flour is considered a type of maize flour, which is corn flour, and masa is also called soft flour. Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the corn proteins to each other is also facilitated. Whipped Cream - Unlike other dipping sauce options, whipping cream is a lighter choice that pairs particularly well with fruit-filled churros. All recipes are spam free. the Editors of Easy Home Cooking Magazine Roll masa into ping pong sized balls, placing them back into the bowl once rolled. This solution is made of calcium hydroxide, which then makes hominy. For instance, some people may use the words masa flour and maize flour in the same recipe. Their ridged outsides offer a complex mouthfeel. *Warm water (~100 degrees F, or the hot setting on your faucet) is recommended, in order to begin blooming the natural flavor of the masa and to fully activate the small bits of pericarp (corn skin) in the masa flour (which help the masa bind, naturally). For instance, masa flour can be used to create buttery bread. But if you want to make your masa in the morning and press and cook tortillas later in the day, it's best to tightly wrap it in plastic or in an airtight container and store in the fridge. Cooking for the Heart: 6 New Recipes for Gatherings. Do not overcook. You can also use this flour to make other authentic Mexican dishes like tamales, pupusas, empanadas or cornbread. Because of this, masa harina is great for those with gluten intolerances or celiac disease. 18 November 2007. the Editors of Easy Home Cooking Magazine. Masa harina, by contrast, is instant; just add water, mix, and . 3. You should have a 6-inch tortilla, ready for cooking. You might find yourself confused as the words masa and masa harina are often used interchangeably. This infuses niacin and calcium, making it easier to digest. Cornmeal tends to be coarser than masa harina. I wanted to create a restaurant that was obsessed with creating the best masa from corn that was grown in Texas, he said, adding he hoped to make a tortilla that was unique to us but reminded you of the best ones youve had in Mexico.. Theyre all made with the same ingredients, but theyre often ground to different levels of fineness. You can use cornmeal to make cornbread or pancakes, but stick with masa harina to make tortillas and tamales, otherwise they won't have the signature toasted corn flavor you expect. It can be shaped into dimpled balls and simmered in soups and stews to make dumplings called chochoyotes. Or tear them into chunks, fry in butter, crack a few eggs into the pan, scramble and top with cheese and salsa macha for the best migas ever. Take a look at our other articles to learn what malted barley flour is, what mochiko flour is, and what mochiko flour is. If youre working with fresh dough, it may be a little wet and hard to shape. Flour is a common ingredient used around the world, and as such, many people may call flour different names. Masa harina excels at crispy-crunchy textures, but its power to thicken soups, sauces, and luscious hot drinks should not be underestimated. Storing warm tortillas before they've cooled, may cause condensation which can lead to mold. We don't recommend storing mixed masa for longer than a day or two (although it can be frozen) -- with masa harina, you can mix up a fresh batch in minutes. I got this flour as part of the kit when I ordered the, e individually dial in the cook, nixtamal and grinding processes for each scratch-made batch). They also hold the cinnamon sugar coating and create crispy edges around the pillowy center. Fresh masa is dough made from freshly ground corn, and instant masa dough is made by adding water to masa harina flour. Churros originated in Spain and are a staple in Mexico. Follow New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Where to Buy Fresh Masa (and Masa Harina) in the U.S. Your email address will not be published. Most churros are coated in cinnamon sugar, which clings to the oiled ridges. Here at Isabel Eats, youll find a mix of all your favorite authentic Mexican recipes with a twist! Subscribe and receive a free e-cookbook of our Top 10 Easy Mexican Recipes! Masa Harina is Spanish for Flour Dough. Whether you own a bakery, cafe, or restaurant, it's imperative to use the best types of flour to produce high-quality food and desserts. It really just depends on what youre looking for! Masienda respects tradition while encouraging creativity for all cooks. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. Use funnel cake fryer to cook churros until golden brown (approximately two minutes per side). If you want to offer churros but dont want to invest in specialty equipment or staff to prepare them, you can purchase premade churros on our website. Canned Hominy. Foods made of masa thread together so many countries and cultures in Latin America, each with our own star dishes that pull families and friends to the table. Details - Each bag of masa makes 84 6-inch tortillas. Masa Harina is dried corn dough and is sometimes referred to as corn flour. Masa harina is also available online in a wide variety of stores like Amazon or Masienda. Skip to step 8 if you have already made your dough. To do it, one simply simmers dried corn in water and cal, or calcium . Get your free ebook with our top 10 tried and tested Mexican recipes! It's prepared by soaking corn in lime water. It is considered to be a plant-based food since it is made from corn, which is a plant. That process, called nixtamalization, gives masa harina its unique flavor and texture and allows it quickly and easily rehydrate into a dough. Bread flour is a high-protein flour that typically contains between 12 and 14% protein and is designed for baking yeasted breads. To do it, one simply simmers dried corn in water and cal, or calcium hydroxide, until the kernels soften. Spanish Hot Chocolate - Rich, viscous, and boasting a deep, dark chocolate flavor, Spanish hot chocolate has a consistency like chocolate pudding. Masa harina is a delicious and nutritious ingredient used extensively throughout Mexican cuisine. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. And now add only 1 cup of the water and combine as much you can with a spoon. Normally, the best replacement for masa flour is masa preparada, which is simply dough made from masa flour and water, making it a ready-made version. In Brazil, youll find dulce de leche and chocolate-filled churros. On its own, masa harina has a rather sour, tangy, and unpleasant flavor. Masa harina cuts down on preparation time and can be used in place of fresh masa to make traditional Hispanic foods like corn tortillas, tamales, and empanadas. It is usually found in grocery stores or supermarkets and is commonly used to make . Note: Every product is independently selected by our editors. If youre lucky to live in a city with a Mexican food market, you will certainly find it there. The flour helps the dredge adhere, but you can even dredge with masa harina alone. Do you want to learn more about the types of masa flour, how masa flour differs from cornflour, and what masa flour is used for? Today, corn and masa are still a bedrock, found in beverages like atole and the chocolate-corn drink champurrado. Soaking the corn infuses it with calcium and niacin, making it easier for the body to digest and giving it a distinctive flavor. Read my disclaimer. This method is the key to making masa dough, masa harina flour, and another corn product called hominy. To make nixtamal, you first begin with a batch of dried field corn kernels. The chef Fermn Nez of Suerte, in Austin, Texas, considers masa the canvas of what Mexican cooking is all about., Without masa, he said, theres no tortillas, and, without tortillas, theres no tacos!. Nixtamalization (nix-tuh-mal-uh-zay-shun) is an ancient process used to treat field corn kernels with lime water to give them a distinctive flavor and make them easier to digest. Masa flour is soft flour made from maize, which is a type of corn. Once its soaked, the corn is rinsed several times to remove any residue. Gascon-Lopez says her seasonings depend on what shes coating, but that she usually uses kosher salt, black pepper, and garlic powder. Calcium hydroxide is added to water to make an alkaline solution used in food processing. In some cases, you can use all-purpose flour instead of masa flour, but you may not get the same texture or flavor that you would want. No, masa harina is not the same as polenta. Not many people have time to go through all the steps required to make fresh masa dough, so purchasing masa harina flour saves time and allows anyone to make fresh corn tortillas. Silky sabayon takes all of 10 minutes to make, and it can lean sweet or savory. Bread flour usually contains between 12 and 14% protein compared to an average of 8 to 11% in all purpose varieties. Preheat oven to 425F. To make masa harina flour, you first start with masa dough. If the mixture becomes too dry, add a teaspoon of water at a time until it is no longer dry. Since masa harina is only made from corn kernels, its a naturally gluten-free ingredient. Select Avantco churro stuffer's hollow churro tube and use in conjunction with non-hollow churro tube to create hollow churros. Serve black-bean filled tetelas alongside a meal (as youd serve dinner rolls) or as a side dish, topped with shredded lettuce or cabbage, salsa, crema, chopped cilantro, onion and a sprinkle of queso Cotija. Masa harina is incredibly useful for making homemade tortillas, tamales or any other food that uses masa because all you need to do is add water and you're ready. Alone, its quite dense, which is what makes it perfect for flattening into a thin tortilla. What Do Churros Taste Like? These griddled snacks have raised rims that act as a raft for your favorite fillings. Here are some other posts on my site to fill in the gaps (links include recipes): Corn Tortillas Made With White Olotillo Corn. In English, "masa harina" means "dough flour." More specifically, it's a special type of flour made from dried corn kernels that have undergone a process called nixtamalization ( more on that below ). As of posting this blog, our top-rated Masienda Masa Harina has been reviewed323 times by satisfied at-home cooks. Filled churros are stick-shaped so they can easily be piped with their fillings. Yes, masa harina is gluten-free since it is only made of nixtamalized corn. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Uncover the story behind two Canadian RNs who traded scrubs for aprons and now create irresistible vegan recipes!Get the story, Please enable JavaScript in your browser to submit the form. You can also fold masa harina into yeast-risen breads for a dose of nutty, buttery richness. All you need is 2 cups of Masa Harina, 1/2 teaspoon salt, and 1.5 cups of warm water. Store in a cool, dry place. It has sustained Mexican communities for generations. These tortillas will be soft, pliable, and are so good you'll want to eat them alone. We recommend our users to update the browser. This corn dough flour is an essential ingredient in countless Latin dishes. If youve ever looked up how to make your own corn tortillas, youve probably already stumbled across masa harina. I like the coarsely-ground Maseca for making tamales and the finer-ground Bobs Red Mill for tortillas. This process is known as nixtamalization, which has been documented back to 1500 B.C. Masa harina: This masa is made by dehydrating fresh masa and then reconstituting it with water. When Rick Bayless makes red chileatole with fall vegetables, he makes a pure with a chile mixture, a cup of broth, and masa harina in a blender, which gets filtered through a strainer to remove any clumps. masa.While we owe a debt to Maseca for ushering in an era of convenience, value and mass consumption of "homemade" corn tortillas, the cost of this culinary innovation has manifested in countless ways, least of which include the sacrifice of taste and flavor of the finished product. Step 4. Others cut the dough into individual sticks before frying, producing straight churros. Just imagine the mas-opportunities! That process is called nixtamalization. Another type of masa flour is yellow masa flour made from yellow dried corn, which is slightly yellow and less sweet compared to white masa flour. And chances are good theyll sell you a pound or two. You can find food grade calcium hydroxide or pickling lime at specialty stores. Armando Rafael for The New York Times. You had . Hi Douglas! But what distinguishes it from it's corn cousins, cornmeal and corn flour? We explore the different kinds of flour, their uses, processing considerations, and protein content to help you find the best flour to meet the needs of your establishment. Add churros to bowl containing apple pie spice and sugar mixture. Open tortilla press and place the first sheet of plastic down. Cornmeal and corn flour are made from ground corn, and masa harina is made from nixtamalized ground corn. First, you need to determine which flavor youre going for and what recipes youll be making. While fresh masa keeps only a few days and should be frozen for any longer storage, masa harina is shelf-stable and simply needs to be rehydrated with liquid before use. Wrap a stack of tortillas in a damp paper towel and microwave them for a minute or twountil they become pliable again. I like using it when I fry fish, chicken, or mushrooms, she says. Although the most common type of masa harina is blanco (white), you can also find azul (blue), amarillo (yellow), rosado (pink), etc. For example, in Peru, anise is often mixed into the churro dough. That process is called nixtamalization. While cooling, apply food-grade lubricant inside churro maker canister. June 23, 2021 Photo by Joseph De Leo, Food Styling by Micah Marie Morton Corn is the ancient engine that drives Latin American gastronomy. This is technically incorrect, and heres why: While it seems reasonable to reach for cornflour or cornmeal as masa harina replacements, neither will work, unfortunately. ), cookies and pan dulce like conchas. If you choose to use a bread flour substitute in your bread recipe, though, be sure to add vital wheat gluten or another protein to ensure that you get the correct texture and consistency. Making fresh masa dough is a labor of love that requires many steps, which is why masa harina can be very helpful. The second important component youll need to make nixtamal is called calcium hydroxide. Turn handle until plunger comes in contact with churro mixture and is ready to extrude. So, now that we have the basics out of the way, lets get to the process of making masa harina! Masa harina is high in calcium, vitamin B3, and protein. Your email address will not be published. Additionally, all purpose flour is versatile and can be used in a variety of different baking recipes, whereas bread flour is only used for baking bread. Masa harina is most popularly used to make corn tortillasit's as easy as adding water and salt, pressing the dough balls flat and cooking 'em up on a hot griddle. The corn used to make this dough has undergone a complex process called nixtamalization, the process of soaking (also referred to as cooking) whole-kernel heirloom corn (aka raw, dried masa corn kernels) in calcium hydroxide (or simply, cal in Spanish) before those re-hydrated kernels are then run through a grinder of some sort.But it's a powder that I add water to, yes?That's slightly more accurate, but we cringe at the word powder and prefergrains of magic. The hominy is then ground into a fine powder to make masa harina. And what about masa dough? Masa harina translates to "dough flour" and is used as a staple ingredient in many Latin American dishes. Place one ball of masa on the plastic, and press down slightly to flatten. 15 mins Yield: 24 tamales Ingredients 1 cup lard, duck fat, or shortening (about 7 1/2 ounces) 1 1/2 tablespoons kosher salt 1 tablespoon baking powder 2 pounds Homemade Fresh Masa or dough. Enjoy them with butter and jam for breakfast, or throw on some ham and cheese for lunch. [2], The chemical changes in masa allow dough formation, and also allow the nutrient niacin to be absorbed by the digestive tract. You can also use it to thicken drinks like champurrado or atole de guayaba. Look for the field corn variety called dent corn, which you can buy in bulk from grain distributors. There are two methods we recommend for reheating tortillas. Some brands include Maseca and Bob's Red Mill, which are easy to find in most supermarkets. This post may feature affiliate links. This flour is made from dried out corn kernels, cooked, and soaked in a solution. If aiming for a masa for tortillas, you want a finished masa that is moist to touch, but not tacky (leaving bits of wet masa on your hand and fingers). Toast them on a pan over medium-high heat for a few minutes per side, until you get nicely crisp tostadas. Cafe Con Leche - If youre enjoying your churros for breakfast, dip them in the Spanish-style espresso drink, cafe con leche. For starters, our golden ratio here at Masienda is 1 Heirloom Corn Masa Harina : 1.4 Water* (by weight e.g., 1 kg : 1.4 kg). They work with local farming communities in Oaxaca to produce heirloom corn and masa harina. While pretty, these ridges arent purely aesthetic; they prevent the churros from bursting when they expand during the cooking process. You can see all the details for this process in our corn tortillas post, but basically you are just rehydrating the Masa Harina into a cohesive dough: And then flattening golfball sized rounds of this dough using a tortilla press, or even a flat-bottomed casserole dish: Cook these for 1-2 minutes per side over medium-high heat and you've got some real deal tortillas on your hands.

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