Not only do the recipes deliver delicious edible results, but that’s only the second half: The first half is a detailed ...

Read more: The Most Useless Cooking Utensils, According To Chefs The dough that makes up the exterior of tamales is known as masa. This shouldn't be confused with masa harina, which is a kind of ...

But plenty of other ways to use masa can be done by hand, which is where my recipe this week comes into play. Gorditas, whose name charmingly translates to “little fat ones” because of their ...

The resulting dough, called masa, is the basis for corn tortillas ... She shared the above recipe for nixtamalizing your own corn.

but masa harina is the unexpected star here. It's rather well known as a special kind of finely ground corn flour used to make the dough for recipes like tortillas, pupusas, or tamales ...

Pour masa slowly into the water, stirring with a wire whisk. Continue stirring as the mixture thickens, 2 to 3 minutes. Turn heat to low and cook for at least 25 minutes, stirring every 5 or 6 ...

Don’t spread the masa all the way to the edges. Leave a good inch of leaf empty to fold the tamales. Pack your steamer well, and make sure there is enough water for the cooking time. Most ...

Use approx 2 tablespoons of masa for each tamal and approx 2 tablespoons of meat filling. Roll and fold. Place in steamer with opening to the top and the seam against the pot. COOKING the TAMALES ...

Note: If you'd rather measure by weight, 1 cup lard weighs about 6 ounces; 1 cup shortening weighs about 6 ½ ounces; and 1 cup masa harina weighs about 4 ½ ounces. Recipe adapted from "Latin-ish ...

As they folded the masa packets into tamales, they discussed what they are going to cook for dinner on Christmas Eve, and later their shared dream of starting a business together. The members of ...