RECIPES USING MASA FLOUR RECIPES

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 ;)

Steps:

• Combine lard, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 4 minutes, stopping occasionally to scrape sides of bowl. With mixer running on low speed, gradually add masa. Once all masa is added, return to medium-high speed; beat until mixture is fluffy, 2 to 3 minutes.
• Reduce speed to medium-low, and gradually stream in 1/2 cup chicken stock. Beat until mixture is well combined and smooth, 3 to 5 minutes, stopping occasionally to scrape sides of bowl. The masa preparada should have the consistency of thick cake batter. If mixture is too thick, add additional chicken stock, 2 tablespoons at a time, beating well after each addition, until correct consistency is achieved. Cover bowl with a damp towel, and proceed with assembling tamales.