Recipes to use up Fresh Masa

[Chris Hennes]

I just picked up a five pound bag of fresh masa (no, I don't know if it's truly fresh, or reconstituted masa harina, but that's a discussion for another topic). Now, last time I made tamales with this stuff I ended up using something like one pound total, and that made as many tamales as I could make by myself at one time. Until I can find a volunteer labor force to assemble a larger quantity of tamales, I am looking for things to do with the rest of the masa. It's labeled "Masa para tamales," but it's not "preparada": it's only got corn, water and cal on its ingredients list. Can I use it for tortillas? What else?

[kalypso]

Have you ever made a tamal de cazuela? It's kind of like a tamale pie or casserole, only better, and would use a reasonable amount of masa, though not 5#

There is also a variety to tamal where you pat the masa out on a tea towel, spread it with seasoned black bean puree, roll up jelly roll fashion, then slice and wrap in corn husks.

Remember, tamales freeze beautifully and people love to receive them as gifts because it's labor intensive and it's not something they'll usually make for themselves.

But you'd better work fast, masa tends to sour quickly.

[Kouign Aman]

Wont the masa freeze? Put 1 lb/ ziplock baggie for easy use.

[weinoo]

The other night I made a full-blown Mexican meal, really my first attempt at this complex cuisine.

From everything I read, and I had pulled out at least 7 or 8 cookbooks, the fresh stuff isn't great after a day or two, but freezes quite well.

[Jaymes]

I just picked up a five pound bag of fresh masa (no, I don't know if it's truly fresh, or reconstituted masa harina, but that's a discussion for another topic). Now, last time I made tamales with this stuff I ended up using something like one pound total, and that made as many tamales as I could make by myself at one time. Until I can find a volunteer labor force to assemble a larger quantity of tamales, I am looking for things to do with the rest of the masa. It's labeled "Masa para tamales," but it's not "preparada": it's only got corn, water and cal on its ingredients list. Can I use it for tortillas? What else?

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It's easy to round up a "volunteer labor force to assemble a larger quantity of tamales."

Just invite everyone to a party - a "tamalada." Tell them you're serving beer and margaritas. And they'll get to take home several dozen tamales.

That approach has been working for centuries!