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

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

And so I think it's just best to follow the water amount on the recipe," says the chef. This is also important since the texture of the masa in the recipe depends on the kind of tamales you're making.

Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, masa harina, brown sugar and salt and mix for about 30 seconds, or until well combined.

Masa was the launch pad for a reinterpretation ... Based on his concha, the pan de muerto recipe “evolved every year,” he says. “I didn’t used to add egg yolks, and now we’re adding ...

The recipe calls for Anaheim chiles along with canned chiles, mustard powder and oregano. However, Armatas now says his restaurants use masa instead of flour. Chubby’s Green Chile (Copycat ...

This recipe comes from chef Reyna Vazquez from Veracruz ... Slowly incorporate the pork lard mixture into the masa, and beat until it no longer sticks to the sides of the bowl or your hand.