However, BBB does not verify the accuracy of information provided by third parties, and does not guarantee the accuracy of any information in Business Profiles. BBB asks third parties who publish complaints, reviews and/or responses on this website to affirm that the information provided is accurate. Cook in the same way as regular tortillas.BBB Business Profiles may not be reproduced for sales or promotional purposes.īBB Business Profiles are provided solely to assist you in exercising your own best judgment. Prepare two or three masas separately, then roll together into one ball and press. →Try blending different masa harinas: Use different color masa harinas to make color patterns on your tortillas. Some ideas are a small piece of beet to make pink tortillas, cooked nopal (edible cactus) for green, or cooked guajillo chile to make them red. Use raw tender leaves such as spinach or hardier greens or vegetables cooked. Blend a handful of greens or vegetables with your hot water before combining it with the masa harina. After the first press, add any herbs or flowers of your choice - particular favorites are whole squash flowers, epazote, or cilantro. Variations: →Add herbs, edible flowers, color, or a hint of flavor: This works particularly well with white masa harina. Knead for about a minute and do the hydration test before shaping into balls. This also works if you plan to make tortillas the next day but don’t have time to prepare the masa.When ready to cook, remove the dough from the refrigerator and let it come to room temperature. Storage: Leftover uncooked masa dough can be rolled into a ball, wrapped tightly in plastic wrap or placed in a plastic zip-top bag, and refrigerated for up to 5 days. Cook in the same way as regular tortillas.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |