Recipe: How to Make a 50/50 Corn and Wheat Tortilla
One might assume that we here at Masienda aren't much for flour tortillas. We are a corn masa company, after all, and we live in a polarized world and even more divided times. Why should the makeup of our tortilla allegiance be any different? Well, the truth is that we've always...
Masa Shapes: Totopos (Tortilla Chips)
In our humble opinion, totopos, aka tortilla chips, are one of the simplest masa recipes to produce with arguably the highest return on investment. They've got all the right stuff--crunch, fat, salt, scoopability. We owe it to ourselves to take 5 minutes to prepare our own, sooner than later. In...
Masa Shapes: Huarache
Once upon a time, I routinely struggled to summon enough effort to put a meal together on Monday evenings. Most often, I'd simply get out of work too late to justify a full-blown culinary production. This would inevitably lead to some combination of dry corn flakes, scrambled eggs and/or...
Masa Shapes: Pozole
I don't know about you, but we here at Masienda HQ have been waking up to some mighty chilly days. OK, OK, chilly for Los Angeles! Though winter doesn't officially start for a few more weeks, we're deep in pozole mode right now, nonetheless. Pozole is both a comforting dish and one...
Masa Shapes: Champurrado
When temperatures drop, we’re more than ready to swap our typical agua fresca (made with heirloom hibiscus of course) for a drink that’s slightly more decadent, warming, and, well, seasonal. Cue the champurrado. Champurrado is enjoyed year-round for breakfast throughout Mexico, specifically Oaxaca, including special occasions like Dia de los...
Masa Feature : Pozole with Chef Sarah Thompson (Elio & Cosme)
Pozole is a celebratory dish. And while its highest holiday associations may indeed be New Year's Eve, Christmas or Mexican Independence Day--all Winter and Fall holidays to be sure--it nevertheless felt fitting to channel a celebration, in honor of our next guest. Chef Sarah Thompson is a consummate badass. Since...
Masa Feature : Corn-tine tamales with Mira Evnine
I don't love tamales. There, I said it. Yes, I recognize the irony, and, no, it's not you--or your tamal--it's me. You're both great, really. It's a texture thing. And, as far as texture is concerned, there are two more widely-known (though, to be sure, certainly not the only two) masa genres...
