NIXTAMALIZED CORN TORTILLAS RECIPES

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MASA HARINA CORNBREAD | MEXICAN PLEASE



Masa Harina Cornbread | Mexican Please image

I used Masa Harina instead of cornmeal in this batch of cornbread and it was delicious!  I also used chipotles in adobo for some kick ? 

Provided by Mexican Please

Categories     Side Dish

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 10

1.25 cups Masa Harina
1 cup all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
2 eggs
3 tablespoons butter
1.5 cups milk (plus more if necessary)
2 chipotles in adobo
1 tablespoon adobo sauce

Steps:

  • Preheat a 10" cast iron skillet or similar sized baking dish in the oven at 425F.
  • Add the dry ingredients to a mixing bowl: 1.25 cups Masa Harina, 1 cup flour, 2 teaspoons baking powder,1 teaspoon salt, and 3 tablespoons sugar.  Combine well.
  • Melt 3 tablespoons of butter somewhere: I used a small skillet on the stovetop over medium-low heat.
  • In a separate bowl combine the wet ingredients: 2 whisked eggs, 1.5 cups milk (I used whole milk), only 2 of the 3 tablespoons of the melted butter, 2 minced chipotles in adobo, and 1 tablespoon of adobo sauce from the can. I usually de-stem and de-seed the chipotles.
  • Add the wet ingredients to the dry ingredients and combine well using a spatula or spoon. If it seems thick feel free to add another splash of milk. Ideally it is loose enough to settle into an even layer on its own in the baking dish.
  • Add the final tablespoon of melted butter to the pre-heated baking dish and swish it around to coat it (be sure to use a hotpad!).
  • Add the batter to the baking dish, forming an even layer. Bake for around 25 minutes, but I usually start taking peeks at 20 minutes. When the sides are darker brown you are mostly there. You can stick a knife or fork in the cornbread for further confirmation -- if it pulls out clean then the insides are done.
  • Let the cornbread rest in the baking dish on the stovetop for a couple minutes. Then serve it up with an optional slice of butter.
  • I've been storing leftovers in a Ziploc in the fridge and it's still good after a few days. Here's my quick re-heating method for a big slice: Add a slice of butter to a skillet over medium heat. Dredge all sides of the cornbread in the butter and then cook each side until it is just starting to brown -- it will take a few minutes and this is usually enough to heat it through, plus you get some crispy edges ;)

Nutrition Facts : Calories 307 kcal, CarbohydrateContent 45 g, ProteinContent 8 g, FatContent 11 g, SaturatedFatContent 3 g, CholesterolContent 61 mg, SodiumContent 1081 mg, FiberContent 3 g, SugarContent 10 g, ServingSize 1 serving

MASA HARINA CORNBREAD | MEXICAN PLEASE



Masa Harina Cornbread | Mexican Please image

I used Masa Harina instead of cornmeal in this batch of cornbread and it was delicious!  I also used chipotles in adobo for some kick ? 

Provided by Mexican Please

Categories     Side Dish

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6

Number Of Ingredients 10

1.25 cups Masa Harina
1 cup all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
1 teaspoon salt
2 eggs
3 tablespoons butter
1.5 cups milk (plus more if necessary)
2 chipotles in adobo
1 tablespoon adobo sauce

Steps:

  • Preheat a 10" cast iron skillet or similar sized baking dish in the oven at 425F.
  • Add the dry ingredients to a mixing bowl: 1.25 cups Masa Harina, 1 cup flour, 2 teaspoons baking powder,1 teaspoon salt, and 3 tablespoons sugar.  Combine well.
  • Melt 3 tablespoons of butter somewhere: I used a small skillet on the stovetop over medium-low heat.
  • In a separate bowl combine the wet ingredients: 2 whisked eggs, 1.5 cups milk (I used whole milk), only 2 of the 3 tablespoons of the melted butter, 2 minced chipotles in adobo, and 1 tablespoon of adobo sauce from the can. I usually de-stem and de-seed the chipotles.
  • Add the wet ingredients to the dry ingredients and combine well using a spatula or spoon. If it seems thick feel free to add another splash of milk. Ideally it is loose enough to settle into an even layer on its own in the baking dish.
  • Add the final tablespoon of melted butter to the pre-heated baking dish and swish it around to coat it (be sure to use a hotpad!).
  • Add the batter to the baking dish, forming an even layer. Bake for around 25 minutes, but I usually start taking peeks at 20 minutes. When the sides are darker brown you are mostly there. You can stick a knife or fork in the cornbread for further confirmation -- if it pulls out clean then the insides are done.
  • Let the cornbread rest in the baking dish on the stovetop for a couple minutes. Then serve it up with an optional slice of butter.
  • I've been storing leftovers in a Ziploc in the fridge and it's still good after a few days. Here's my quick re-heating method for a big slice: Add a slice of butter to a skillet over medium heat. Dredge all sides of the cornbread in the butter and then cook each side until it is just starting to brown -- it will take a few minutes and this is usually enough to heat it through, plus you get some crispy edges ;)

Nutrition Facts : Calories 307 kcal, CarbohydrateContent 45 g, ProteinContent 8 g, FatContent 11 g, SaturatedFatContent 3 g, CholesterolContent 61 mg, SodiumContent 1081 mg, FiberContent 3 g, SugarContent 10 g, ServingSize 1 serving

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From en.m.wikipedia.org
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May 05, 2021 · Corn kernels are nixtamalized with an alkaline treatment to remove the husk, then ground into a fine corn flour base of our favorite tortillas. Historians date the first traces of nixtamalized corn back to the Olmec culture back in 1,500 BC, meaning they likely included a basic corn …
From unocasa.com
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From honest-food.net
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TORTILLA CHIP - WIKIPEDIA
A tortilla chip is a snack food made from corn tortillas, which are cut into triangles and then fried or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of nixtamalized corn…
From en.m.wikipedia.org
See details


MASA HARINA ADDS BACK FAMILIAR FLAVOR TO CAULIFLOWER TORTILLAS
Apr 06, 2022 · Cauliflower-Corn Tortillas. Makes 12 (4 ½- to 5-inch) tortillas. ½ medium head cauliflower 1 cup masa harina 1 teaspoon baking powder ¼ tsp kosher salt
From sandiegouniontribune.com
See details


THE HISTORY OF TACOS: ANCIENT AND MODERN - UNO CASA
May 05, 2021 · Corn kernels are nixtamalized with an alkaline treatment to remove the husk, then ground into a fine corn flour base of our favorite tortillas. Historians date the first traces of nixtamalized corn back to the Olmec culture back in 1,500 BC, meaning they likely included a basic corn …
From unocasa.com
See details


UNDERSTANDING THE IMPORTANCE OF CORN IN MEXICAN COOKING
Apr 22, 2022 · Corn is also used to produce many things beyond typical Mexican dishes such as quesadillas, esquites, tamales and popcorn. It is an essential ingredient of nearly 4,000 products, and some of the byproducts of corn …
From ca.style.yahoo.com
See details


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Apr 10, 2022 · The brainchild of five twenty-somethings using little more than Post Oak, Seasoning and top-quality Meat from Creekstone Farms Goldee’s derives its name from an old F-250 …
From endoedibles.com
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From foodandwine.com
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