|Crazy for Corn|
|by Betty Fussell|
The corn-crazy author who brought us the acclaimed but recipe-less The Story of Corn returns with "the missing recipes"more than 170 great-tasting...
Results 1 - 10 of 51 for corn masa
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Dissolve the salt ... water to the masa harina, while mixing ... Dressing powder makes wonderful chips for dips while Taco seasoning is great for nachos.
1. Using a large skillet cook the onions in half of the olive oil until nearly translucent. Add the garlic to the skillet and cook for 1 more minute. ...
Place all ingredients in a 2 qt covered microwaveable casserole dish. Whisk well and mix until batter is smooth and uniform. Cover and microwave on ...
Position rack in ... more second. Divide batter among prepared muffin cups. Bake until light brown, 20 to 25 minutes. Serve corn muffins warm with butter.
Soak corn husk in warm ... just below rack level. Bring to boiling; cover and steam over medium heat 1 1/2 hours. Add water as needed. Makes 18 tamales.
Heat oil and cook onions until soft. Add beef and cook until brown; drain fat. Stir in rest of ingredients except olives and cheese; mix well and add ...
Place lard and ... and creamy. Add masa gradually and mix ... mixing thoroughly. Place corn kernels in blender ... Allow to cool 15 minutes before cutting.
Brown meat, add other ingredients, including water. Simmer, covered until ... flavors are well blended. WRAPPERS: Scald 1 pound corn husks and wash well.
Preheat oven to 400°F. Soak corn in cold water ... vegetables soften. Sprinkle masa over vegetables; stir ... with bacon and tomato. Makes 8 servings.
Cut husks from corn. Wash husks; ... level. Cover; steam 35 to 40 minutes or until tamale pulls away from wrapper, adding water as needed. Makes 36 tamales.
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