Making Corn Tortillas (from Masa Harina)

1 cup masa harina (white corn or blue corn)
Approx. ½ - ¾ cup warm water

  1. Add warm water to masa harina and work dough for 5 – 20 minutes, until it reaches a smooth consistency. A longer kneading time produces a smoother dough that’s easier to work with.
  1. If it feels dry, add more water; if it feels too wet and sticky, add more masa harina. You want a consistency similar to playdough.
  1. Let dough rest for 30 minutes – 1 hour. It’s optional but recommended. You can also cover it and let it rest overnight in the fridge. After removing from the fridge, it should be kneaded again for a few minutes before using.
  1. Form balls that are the size of a golf ball.
  1. Place the dough between two pieces of plastic or parchment paper and press it out with a tortilla press or with a plate. (If you are using parchment paper, depending on the type, the dough may need to moisten the paper for a few minutes before it will release. Or you can lightly brush the paper with water before pressing.)
  1. A note: If you notice that the edge of your tortilla is uneven/jagged when you press it, this can indicate that the dough can use more kneading or water, or both.
  1. Before cooking the tortillas, preheat the comal/griddle over medium heat. Ensure that the cooking surface is evenly preheated before placing the first tortilla, otherwise the dough will stick to the surface and the tortillas may break when you try to flip them.
  1. If you will be using a spatula to flip the tortillas, ensure that it is thin enough to get underneath the tortilla without catching on the edge.
  1. Peel off the top piece, carefully place tortilla on your hand, and peel off the second piece. Place the tortilla on the cooking surface.
  1. Flip after approximately 15 – 30 seconds, just when the edges of the tortilla change to a darker color. The goal is to simply “seal” the dough on the bottom just enough that you can flip the tortilla easily.
  1. Allow it to cook for approximately 1 minute, or until you notice that it starts developing a very light “crust.”
  1. Flip again. The tortilla may inflate. Remove after 15 – 30 seconds.
  1. Keep hot tortillas wrapped inside of a kitchen towel.
  1. Once they have cooled, store them inside a ziplock bag in the fridge.

Masa for Tamales

4 1/2 cups masa harina (white corn or blue corn)
4 cups warm water or broth
1 1/2 cups cold coconut oil or lard
1 tablespoon salt

1. Mix the harina and water, knead until smooth.
2. Combine coconut oil and salt in a stand mixer and beat on high until whipped, approx. 2 min.
3. Reduce speed and add the dough to the mixture bit by bit until fully incorporated.

Masa for Pupusas

2 cups masa harina (white corn or blue corn)
1 ½ to 1 ¾ cups water
1 teaspoon salt
1 tablespoon coconut oil (optional)
Optional add-ins: dried herbs, spices, etc.

Mix ingredients, knead until smooth.

Horchata/Pinole Waffles

These aren’t your typical waffles: sweet and moist, you may not even need syrup. Add mix-ins or toppings of your choice: chopped nuts, fruit, chocolate chips, etc.
1 cup masa harina (white corn or blue corn)
1 1/4 cup horchata or pinole mix
1 1/3 cup water or coconut water
1/4 cup melted coconut oil
1. Place the masa harina and mix into a bowl. 
2. Add the melted oil, mixing to incorporate evenly into the dry ingredients.
3. Add the water, mixing well.
4. Lightly brush the waffle iron with oil and preheat it.
5. Cook for approximately 6 to 8 minutes.

Atole or Champurrado

1/2 cup atole mix
3 cups water or milk
3 oz dark chocolate (for champurrado)
Pinch of salt

1. Stir the liquid into the atole mix.
2. Bring to a simmer at medium heat.
3. Add the chocolate and salt if you are making champurrado, otherwise omit them.
4. Lower the heat and cook for approximately 5 minutes. You can also continue cooking for longer to thicken as desired; the longer you cook the mixture, the smoother the texture will be.

Horchata/Pinole Hot Chocolate

(Horchata/Pinole Champurrado)

1/2 cup horchata or pinole mix
3 cups water or milk
3 oz dark chocolate
Pinch of salt

1. Stir the liquid into the horchata mix.
2. Bring to a simmer at medium heat. 
3. Add the chocolate and salt. 
4. Lower the heat and cook for approximately 5 minutes. You can also continue cooking for longer to thicken as desired; the longer you cook the mixture, the smoother the texture will be.

Popcorn Stovetop Instructions

1/3 cup popcorn
1/4 cup coconut oil
1/4 to 1/2 teaspoon sea salt

1. Add the oil to a large pot and preheat.
2. Add the popcorn, place the lid, and move the pot to shake the grains inside.
3. Keep moving the pot once the grains start popping, until the popping slows down.
4. Empty the popcorn into a large bowl and lightly sprinkle the salt, tossing the popcorn.

Cornmeal Breading for Frying

1 1/2 lb meat or vegetables for frying
1 cup cornmeal
1 tsp salt 
Spices or herbs (optional)
Oil for frying

1. Mix the cornmeal, salt, and spices or herbs if using.
2. Dip the meat or vegetables in the cornmeal mix, coating evenly.
3. If the coating is not sticking adequately, you can dip the meat/vegetables in egg before coating.
4. Heat the cooking oil and fry until golden brown.

Soft Polenta/Grits

2 cups cornmeal 
6-7 cups liquid (water or broth for savory, milk for sweet)

½ to 1½ tsp salt (to taste)
3-4 tbsp virgin coconut oil

1. Bring to a boil and then cover.
2. Simmer on medium-low.
3. Keep covered except to stir every few minutes for 20-30 minutes, or until reaching desired consistency.

To Adjust Consistency
To thin: increase liquid, or reduce the heat & stirring, or reduce cook time. To thicken: decrease liquid, or uncover and increase the heat & stirring, or increase cook time.

Other add-ins
Savory: herbs, spices, butter/cheese, cooked veggies, or meat.
Sweet: sweetener, nuts, or dried fruit.