17 Exceptional Recipes That Make the Most of Masa
Whether fresh or dried, the nixtamalized corn dough is the key to homemade tortillas, tamales, empanadas, and more.
Fresh corn masa is a dough made from dried field corn that has been soaked in an alkaline solution, cooked, and ground—a process known as nixtamalization. It is a primary ingredient in the cuisines of Central America and is used to make a plethora of dishes, including tamales and tortillas, which might call for a coarser or more finely ground masa depending on the style. It can be a bit of a project to make fresh masa at home, but it can often be found in Mexican or Central American markets. If you have a local tortillería, they’ll often sell you the fresh stuff by the pound, and some retailers, including Tortillería Nixtamal, offer shipping for online orders. Fresh masa turns quickly, so use it within the first 48 hours of purchase. Masa harina, which is a dried, shelf-stable version, is often a suitable substitute (and some recipes are formulated specifically for it), but be prepared to adjust the texture of the dough with more or less liquid, and expect a less fluffy and flavorful final product. If substituting, look for a high-quality masa harina like those from Masienda.
Native to Central America and Southern Mexico, chipilín leaves impart a grassy and earthy flavor into the dough, which is perfectly balanced with salty queso fresco and a quick homemade salsa roja. Get the recipe >
Soup and dumplings occur in just about every cuisine. This simple rendition of the classic pairing features a broth naturally thickened with starchy field corn and punctuated by soft, cheese-filled dumplings. Get the recipe >
If you’re looking for a comforting and nourishing twist on a chilled chocolate beverage, look no further. Thickened slightly with fresh masa, pozol de cacao will leave you pleasantly surprised at how refreshing it can be. Be sure to source the highest-quality chocolate you can for the best taste and texture. Get the recipe >
In the same vein as quesadillas, these folded pockets of masa dough are stuffed with stewed black beans and griddled until golden. They’re perfect for group gatherings as quick bites to snack on and are best eaten warm from the pan. We recommend forming and cooking them in an assembly-line fashion, with one batch being served as the next is cooked. Get the recipe >
Made from heirloom blue corn masa, the miniature bowl shapes can hold a variety of salsas and cheeses. If you’re unable to find blue corn masa at your local grocer, classic yellow corn masa will do the trick. Get the recipe >
Portable and crunchy, these empanadas are best eaten while still hot and crispy after a quick, shallow fry. Get the recipe >
Many restaurants make their own masa, and now you can, too! While the process is time-consuming, you’ll really taste the difference in your next batch of homemade tortillas or tamales. Get the recipe >
Consider these tamales a blank slate for a myriad of fillings; whether braised meats, stewed beans, or loads of cheese, they’re a perfect choice for feeding a large crowd. To save time, we recommend prepping them ahead of time and steaming them close to serving. Get the recipe >
This rustic Yucatecan soup transforms humble fish scraps into a rich, aromatic broth, infused with citrus, guajillo chiles, and epazote. Topped with tender masa dumplings known as chochoyotes, it’s a comforting dish rooted in tradition and resourcefulness. Get the recipe >
These Salvadoran pastelitos, filled with sautéed mushrooms and tender vegetables, are a beloved street food and are perfect for feeding a crowd. Adapted from The SalviSoul Cookbook by Karla Tatiana Vasquez, this recipe features a subtly sweet corn masa dough enhanced with chicken bouillon powder for added umami. Feel free to substitute with vegetable bouillon powder for a vegetarian or vegan option. Get the recipe >
It’s safe to say Texans are fiercely proud people, especially when it comes to some of the state’s best-known dishes. Beyond barbecue, few dishes are as highly regarded as Texas chili. While each household might have its own version, the general rule is this: Let the chiles and the beef be the star, and never add beans. We love this version that uses masa harina as a thickener, as it lends a velvety texture after the mixture has slowly cooked for several hours. Get the recipe >
This recipe comes from one of SAVEUR’s favorite bakers, Bryan Ford. Masa harina provides the base for these crunchy cookies, which are coated with panela, a type of raw cane sugar. The dough is infused with a bit of cocoa powder for a touch of bitterness, and a mixture of farmer cheese, butter, and sour cream provides a hit of richness. These cookies perfectly pair with a cup of coffee, tea, or a refreshing horchata. Get the recipe >
These rustic Mexican street snacks feature earthy and creamy ayocote beans mashed with epazote and cumin, encased in fresh masa, and griddled until crisp; topped with salsa, diced onion, and queso fresco, they offer a hearty, plant-based bite. If you’re unable to find ayocote beans, standard black beans will do in a pinch. You can source fresh or dried epazote at your local Latin grocery store, but can also substitute Mexican oregano. Get the recipe >
If you’ve been to San Antonio, it’s likely that you’ve seen these deep-fried versions of tortillas, which are a staple of the city’s Tex-Mex cuisine. If you don’t eat chicken, feel free to swap out the filling for another protein. Pork, beef, or stewed beans would all benefit from the same treatment. Get the recipe >
Now that you’ve got some masa harina on hand, satisfy your sweet tooth with this twist on the classic Southern dessert. Get the recipe >
Translated to “little fat ones”, these gorditas forgo the classic method of pan-frying in oil for a lighter twist: Baking on a sheet tray cuts down on oil and makes for easier cleanup. Get the recipe >
Rich and filling, Salvadoran pupusas are one of our go-tos when cooking with fresh masa. They can be stuffed with meat, beans, cheese, or a combination of the three, and the curtido comes together quickly to provide a bright, tangy crunch. Get the recipe >
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