Masienda's New Masa Harina Brings Taqueria-Style Tortillas to Your Kitchen

"Every Thursday, I close out the week here in the Test Kitchen with a humble family meal, utilizing groceries from our end-of-week fridge cleanout. In this week's rummaging, I stumbled across some leftover steak and very sad produce: a plastic-wrapped onion half, straggling easter egg radishes, bruised limes, and soon-to-wilt cilantro patiently waiting to be put out of its misery. I instantly knew what needed to be done: tacos."

"When mixing this masa harina, you'll want to grab a scale, some warm water, and a big bowl. Some tricks I've found to achieve the most perfect tortillas are to slowly integrate your water into your masa, allow it to rest for 10 minutes before rolling out your balls, weigh your masa (you can do the math on how many tortillas your dough should yield), and allow your comal or pan to get HOT. I got working on a double batch, since it's no secret that my team absolutely adores my tacos (yes, they're a thing)."

"Right off the bat, I noticed the potent corn smell from the raw dough that only grew while they cooked. I appreciated the slight char that these tortillas picked up as they puffed, and how well they held wrapped in a kitchen towel in a warm oven. They were tender with great elasticity and did not snap or crack when bent. I appreciate all of the earthy, nutty corn notes that come through these tortillas."

"In short, this masa harina met all of my requirements (and then some!) for perfect tortillas. I'll be adding Masienda's Masa Taquera to my taco arsenal from here, and you should too if you want authentic, delicious corn tortillas."

A family taco meal used leftover steak and sad produce, with a plan to marinate meat, prep toppings, and work masa. Masa Taquera was mixed with warm water in a large bowl, using a scale and a 10-minute rest before rolling weighed dough balls. A hot comal or pan was used to cook tortillas until they puffed and developed slight char. The raw dough had a strong corn aroma that intensified while cooking. Finished tortillas held up when wrapped in a warm oven, stayed tender, and bent without snapping or cracking. Earthy, nutty corn notes came through clearly, meeting requirements for authentic, delicious corn tortillas.

Read at Bon Appetit