My friend Carol introduced me to the world of tamales. Down here in the south, (she says with a northern accent), good Tex-Mex food is abundant, but her homemade tamales blew me away.
So I created a tamale pie that isn’t exactly the authentic thing, but combines the ease of a casserole, an already soaked grain in masa, and the flavors of a tamale.
Check out my tamale pie recipe at the Plan to Eat Blog.
photo credit The soaking of grains, nuts, and seeds is something I’ve only been doing for a couple of years now, gradually increasing the practice with time. There is a bit of controversy over whether it is necessary or not, and frankly I was a bit skeptical myself when I read Nourishing Traditions. At the…
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There were times when I thought we would never grow anything here in this climate of extremes. Seasons seemed foreign at best, nonexistent in the hardest of years. It would take years to build soil, I told myself, and found it to be true when we only really started making a dent in our food…
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The Nourished Kitchen is hosting a pantry challenge! Because of no spend months I will already be doing exactly what her challenge entails so I am in. Head over there and see about her challenge and the great prizes!
My grandmother is probably the strongest woman I know. As long as I have known her she has worked tirelessly to care for and feed her family. Having raised six children on a dairy farm, this was no small task. This woman whom I’ve admired my whole life is nearly ninety years old. It is…
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So does treating cornmeal to make masa make it perform differently in recipes? Or is it only about taste? I have a Mexican sweet corn cake recipe we eat with Mexican meals and it calls for part masa, part cornmeal. At first I bought the masa, now I just use all cornmeal…am not noticing a difference in that recipe hence the curiosity.
Of course, I use fresh-ground organic cornmeal, too.
So, I was just ordering from our local food co-op and saw that the people I buy rendered lard and tallow from (they use the fat from pastured animals sold for meat in the co-op) now offer masa, made with “stone ground masa, meat stock, masa harina, water, meat fat, sea salt, baking powder, baking soda. ” I’m confused now, because the storebought stuff I used in my recipe resembled corn meal.
@Cathy, masa harina is the dry stuff. Masa is wet. The stuff from your coop is ready to be made into tamales. Most masa still needs lard and leavening added.