Maíz in Mexican pastry is not an entirely new concept. Think of coricos, a northeastern cookie originating with the Cáhita peoples, made using nixtamal or masa harina and vegetable shortening to get its golden ring shape. Consider also the gelatin-based nicuatole, a silky and shiny dessert commonly found in Oaxaca.
My thought process for using masa harina in a baked good is 'Let's just see if this works,' then going from there,' Finney said. 'I've used it in cakes, pie dough, cookies and even as the main thickener in a custard.'
[
add
]
[
|
|
...
]