Making Masa

After a few sumptuous visits to Atla, a New York City restaurant that features amazing tortillas, I got a couple bags of Andean corn and my cal powder out of the cupboard to make some masa. This effort came out better then my first try, even though the masa was a bit...

Tamales

Winter is coming. Time for tamales, more specifically duck-lard enriched masa tamales filled with meat. In the batch's below, Two kinds of corn were used. One came from a farmer's market. The other came from a native Iroquois source, which gave it a beautiful...

Nixtamalization

Nixtamalization is the process to make masa using calcium hydroxide (also known as "CAL"). You boil and soak the corn in the CAL, then grind it. It's a method from the Meso-Americans that we enjoy in flat-corn tortilla, tamales, and many other south-of-...

A Gift Formula From Egoitz Fernandez

From our friend Egoitz Fernandez, a favorite of his Arto Opila (corn/wheat bread).  The night before: Mix together the corn and water (Water at 90 degrees Celsius) until there is no dry flour lumps, let it cool down and cover. Baking day:(desired dough temperature 24...

Late Summer Humitas

Spending the weekend at my mom's house, taking advantage of late summer sweet white corn, we made humitas.  Cousin to tamales, humitas are corn cakes often filled with with scallions, and cheese. Using corn husk for the steaming, it leaves a wonderful flavor...