11 masa harina recipes

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.

Texas-style venison chili simmered in beer and beef stock with chili powder, cumin, coriander, and masa harina. No beans, no tomatoes, just bold meat-and-spice flavor that deepens overnight.

Texas-style all-beef chili with cubed chuck, beer, toasted cumin seeds, and no beans. Simmered low for 90 minutes and thickened with masa harina the authentic way.

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Vegetarian fresh corn tamales: masa harina dough stuffed with sautéed bell peppers and corn, wrapped in soaked husks, and steamed until tender. Served with a chunky avocado-tomatillo salsa for a lighter Mexican classic.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.