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.
One of the most popular, most commented on, and most polarizing posts I’ve ever published is not one that argues for agrarianism or home birth or all the saturated fat you can eat. Nope, it is this recipe for grain-free coconut flour pancakes. I have gotten some of the funniest comments on this recipe –…
It has been just lovely these past few weeks. The temperatures have looked more like 90 than 100 and in August in Texas this northern girl is grateful for it. When it cools down like this and get rain, we plant and plant. Mostly it’s brassicas and roots going into the ground for the fall…
Recipe and photos reprinted with permission from The Nourished Kitchen written and photographed by Jennifer McGruther (Ten Speed Press, © 2014) When I first started Nourishing Days, about six years ago, there were only a handful of real food bloggers that I knew of on the internet. I watched some of today’s biggest real food…
It was in the upper 80s yesterday and while I put off making supper a little longer, Ruth and I toddled out to the garden. I almost started to water the freshly planted rows of beets and turnips but a wandering Ruthie pulled me away. Abram took over for me, capable as he is in…
Now THIS is the kind of chocolate I am talking about. I will try to talk my husband into see about ordering some of this chocolate once our no spend challenge is over. I love how he talks about going beyond Fair Trade: “I shop fair trade as much as possible. How do you pay…
Simplifying our lives involves many, many things. Learning to do the things that we normally rely on others to do is simplicity at it’s foundation. One of the applications for this is in our kitchens. When we learn techniques for making things from scratch not only are we broadening our skill set, but we are…
Comments are closed.
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.