USES: To make tortillas, tamales and the base of other snacks.
FINDING: Tortilla factories and some Mexican groceries (especially on weekends).
CHOOSING: Fresh corn masa typically comes in two grinds, smooth and coarse. Smooth-ground masa is used for tortillas and practically all other dishes, except certain tamales, for which coarse-ground masa is preferred.
STORING: Smooth-ground masa makes the best tortillas when freshly ground, kept at room temperature, well covered, and used within 12 hours. Though the tortillas will be a little heavier, the masa may be refrigerated, well covered, for a day or two. For all other uses, it may be refrigerated for 3 days. Coarse-ground masa may be refrigerated, well covered, for 3 days; it may also be frozen for up to 3 months.
- Sweet Corn Tamales
- Pork in Red Chile Filling for Tamales
- Mexico City-Style Quesadillas with Cheese and Chile or Mushrooms
- Basic Tamal Dough
- Emerald Corn Chowder with Roasted Tomatillos and Poblano
- Yellow Mole Empanadas
- Chocolate Tamales
- Yucatecan Tamales with Greens, Pumpkinseeds and Egg
- Sweet Guava-Cream Cheese Tamales
- Chicken in Green Chile Filling for Tamales
- Yucatecan “Pudding” Tamales with Achiote and Chicken