18 Delicious Maseca Recipes for Every Occasion
When it comes to cooking with corn, Maseca is the perfect ingredient to have in your pantry. This type of corn flour is made from dried and ground corn kernels, giving it a rich, nutty flavor that’s perfect for adding depth and complexity to a wide range of dishes. From traditional Mexican recipes like tamales and tortillas, to more modern twists on classic comfort foods, Maseca is an incredibly versatile ingredient that can be used in both sweet and savory applications.
In this article, we’ll be sharing 18 delicious Maseca recipes that are perfect for any occasion. Whether you’re looking for a quick and easy snack, a hearty meal, or even a special dessert, these recipes have got you covered. From classic dishes like homemade corn tortillas and authentic tamales, to creative twists like cheesy gorditas and crispy sopes, we’ve got the perfect Maseca recipe for you.
Homemade Corn Tortillas
A classic Mexican staple, homemade corn tortillas are a game-changer for tacos, enchiladas, and more. With just a few simple ingredients and some practice, you’ll be making your own delicious tortillas in no time.
Ingredients:
– 2 cups of masa harina (corn flour)
– 1/2 cup of warm water
– 1/4 teaspoon of salt
Instructions:
1. In a large mixing bowl, combine the masa harina and salt.
2. Gradually add in the warm water, stirring with a fork until the mixture forms a dough.
3. Knead the dough for 5-7 minutes until it becomes pliable and smooth.
4. Divide the dough into small balls, about the size of a golf ball.
5. Use a rolling pin or your hands to flatten each ball into a thin circle, about 1/8 inch thick.
6. Heat a dry griddle or frying pan over medium-high heat.
7. Cook each tortilla for 30-45 seconds on each side, until it’s lightly browned and slightly puffed.
Cooking Time: About 15-20 minutes to make 8-10 tortillas.
Authentic Tamales
Authentic Tamales Recipe
Tamales are a traditional Mesoamerican dish that has been a staple in many Latin American cultures for centuries. This recipe takes you on a journey to Mexico, where tamales have been a part of the country’s cuisine since pre-Hispanic times.
Ingredients:
– 2 cups of masa harina
– 1/2 cup of lard or vegetable shortening
– 1/2 cup of chicken broth
– 1/4 teaspoon of baking powder
– 1/2 teaspoon of salt
– Filling ingredients (see below)
– Corn husks for wrapping
Filling:
– 1 pound of pork shoulder, cooked and shredded
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 cup of chicken broth
– 1 tablespoon of lime juice
– Salt to taste
Instructions:
1. In a large mixing bowl, combine the masa harina, lard or shortening, and chicken broth. Mix until smooth.
2. Add baking powder and salt. Mix well.
3. Prepare your filling by combining all the ingredients in a separate bowl.
4. To assemble tamales, spread a thin layer of dough on a corn husk, leaving a 1-inch border around the edges. Place a spoonful of filling in the center of the dough.
5. Fold the sides and then roll the tamale, making sure to seal the edges tightly.
6. Steam the tamales for about 1 hour.
Cooking Time: Approximately 2 hours (including preparation time)
Cheesy Gorditas
Get ready to delight your taste buds with these crispy, cheesy, and utterly delicious gorditas! This recipe is perfect for a quick snack or as an appetizer for your next gathering.
Ingredients:
– 8-10 gordita breads
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, diced
– 2 tablespoons butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Slice the gordita breads in half lengthwise.
3. In a bowl, mix together the cheese, cilantro, and jalapeño pepper.
4. Place a spoonful of the cheese mixture onto each gordita half.
5. Drizzle the melted butter over the cheese.
6. Season with salt and pepper to taste.
7. Bake for 10-12 minutes or until the cheese is melted and bubbly.
8. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Fluffy Arepas
These crispy on the outside, fluffy on the inside arepas are a Venezuelan delight. Perfect for breakfast or as a snack, they’re filled with melted cheese and savory goodness.
Ingredients:
– 2 cups of pre-cooked cornmeal
– 1/4 teaspoon of salt
– 1/4 cup of lukewarm water
– 1 tablespoon of vegetable oil
– 1 cup of shredded mozzarella cheese
– Optional: butter, chopped cilantro, or sliced chorizo
Instructions:
1. In a large mixing bowl, combine the cornmeal and salt.
2. Gradually add in the lukewarm water while kneading until a dough forms.
3. Knead for 5-7 minutes until the dough is smooth and pliable.
4. Divide the dough into 4-6 equal portions, depending on desired size.
5. Roll each portion into a ball and flatten slightly into disk shapes.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Cook the arepas for 3-4 minutes on each side, until crispy and golden brown.
8. Stuff with melted cheese and add optional toppings as desired.
Cooking Time: 15-20 minutes
Sweet Cornbread
This moist and flavorful cornbread is perfect for snacking or as a side dish to your favorite meals. With the addition of sweet corn kernels, it’s sure to become a new family favorite.
Ingredients:
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1 teaspoon salt
– 1/2 cup granulated sugar
– 2 tablespoons butter, melted
– 1 large egg
– 1 cup buttermilk
– 1/2 cup sweet corn kernels, drained
– Honey or maple syrup, for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking dish.
2. In a large bowl, whisk together flour, cornmeal, and salt.
3. In a separate bowl, combine sugar, melted butter, egg, and buttermilk. Stir until well combined.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Fold in sweet corn kernels.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 35-40 minutes
Crispy Sopes
Get ready to experience the authentic flavors of Mexico with these crispy sopes! A popular street food, sopes are thick, crispy tortillas topped with beans, cheese, and a variety of meats.
Ingredients:
– 2 cups masa harina
– 1/2 cup warm water
– 1/4 teaspoon salt
– Vegetable oil for frying
– Toppings of your choice (e.g., refried beans, shredded chicken, diced onions, sour cream)
Instructions:
1. In a large bowl, combine masa harina and salt. Gradually add warm water to form a dough.
2. Knead the dough for 5-7 minutes until it becomes pliable and smooth.
3. Divide the dough into 6-8 equal pieces.
4. Roll each piece into a ball and flatten slightly into a disk shape.
5. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
6. Fry the sopes for 30-40 seconds on each side, or until they are crispy and golden brown.
7. Remove from oil and drain on paper towels.
8. Top with your desired toppings and serve hot.
Cooking Time: 10-12 minutes
Classic Pupusas
Pupusas are a traditional Salvadoran dish that consists of thick cornmeal flatbread stuffed with various fillings, such as cheese, beans, and meat. This recipe provides a simple guide to making delicious classic pupusas at home.
Ingredients:
– 2 cups masa harina (corn flour)
– 1/2 cup warm water
– 1/4 teaspoon salt
– Vegetable oil for brushing
– Filling of your choice (e.g., shredded cheese, refried beans, cooked pork or beef)
Instructions:
1. In a large bowl, combine the masa harina and salt.
2. Gradually add in the warm water while kneading the mixture until it forms a thick dough.
3. Divide the dough into 8-10 equal pieces.
4. Roll each piece into a ball and flatten slightly into a disk shape.
5. Place your desired filling in the center of each pupusa.
6. Fold the edges over the filling to form a half-moon shape, and press the edges together to seal.
7. Brush the tops with vegetable oil and cook on a comal or griddle over medium heat for 2-3 minutes on each side, until golden brown.
Cooking Time: Approximately 10-12 minutes total
Golden Empanadas
Get ready to savor the taste of Latin American tradition with these flaky and savory golden empanadas, filled with a delicious blend of beef, onions, and spices.
Ingredients:
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup cold butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• Filling ingredients:
+ 1 pound ground beef
+ 1 medium onion, finely chopped
+ 2 cloves garlic, minced
+ 1 teaspoon cumin
+ Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine flour and salt.
3. Add cold butter and use a pastry blender or your fingertips to work it into the dough until it resembles coarse crumbs.
4. Roll out the dough to about 1/8 inch thickness.
5. Cut circles of dough using a cookie cutter or rim of a glass.
6. Place a spoonful of filling in the center of each circle.
7. Fold the dough over the filling, forming a triangle or shape of your choice.
8. Brush with beaten egg for a golden glaze.
9. Bake empanadas for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Savory Atole
A traditional Filipino comfort food, Savory Atole is a warm and nourishing drink perfect for any time of the day.
Ingredients:
– 1 cup of glutinous rice (also known as “malagkit” or “sticky rice”)
– 3 cups of water
– 1/4 teaspoon of salt
– 1 tablespoon of vegetable oil
– Optional: garlic, onion, or patis (fish sauce) for added flavor
Instructions:
1. Rinse the glutinous rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain and wash the soaked rice again until the water runs clear.
3. In a large pot, combine the drained rice with 3 cups of fresh water, salt, and vegetable oil. Bring to a boil over high heat.
4. Once boiling, reduce the heat to low and simmer for about 20-25 minutes or until the rice is cooked and creamy.
5. Serve warm, garnished with chopped garlic, onion, or patis if desired.
Cooking Time: 20-25 minutes
Soft Gorditas de Nata
Gorditas are a popular Mexican street food that’s easy to make and deliciously soft on the inside. This recipe yields tender, slightly sweet gorditas filled with creamy nata (Mexican-style whipped cream).
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup warm water
– Vegetable oil for frying
– Nata (Mexican-style whipped cream) or heavy cream
Instructions:
1. In a large bowl, combine flour and salt.
2. Gradually add warm water to form a dough. Knead for 5 minutes until smooth.
3. Cover dough with plastic wrap and let rest for 30 minutes.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Roll out dough into small balls, then flatten slightly into disks.
6. Fry gorditas for 2-3 minutes on each side or until golden brown.
7. Drain excess oil and fill with nata (or heavy cream). Serve warm.
Cooking Time: 15-20 minutes
Mexican Buñuelos
Mexican Buñuelos Recipe
A traditional Mexican sweet treat, Buñuelos are crispy fried dough balls coated in cinnamon sugar and served with a warm chocolate syrup for dipping.
Ingredients:
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup vegetable oil
• 1/2 cup milk
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• Powdered sugar, for dusting
Instructions:
1. In a large mixing bowl, whisk together flour, salt, and baking powder.
2. Gradually add in milk, vegetable oil, and granulated sugar. Mix until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes pliable and easy to shape.
4. Divide the dough into small portions (about the size of a golf ball).
5. Heat about 1 inch (2.5 cm) of vegetable oil in a deep frying pan over medium-high heat.
6. Fry the dough balls, about 3-4 at a time, until golden brown and crispy.
7. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
8. Dust with powdered sugar and serve warm with chocolate syrup for dipping.
Cooking Time: About 10-12 minutes (depending on the size of your dough balls).
Cornmeal Pancakes
A classic Southern breakfast treat, these cornmeal pancakes offer a delightful twist on traditional flapjacks. With the added texture and flavor of cornmeal, you’ll be hooked!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Honey or maple syrup (optional)
Instructions:
1. In a large bowl, whisk together flour, cornmeal, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Add the wet ingredients to the dry ingredients and stir until just combined (do not overmix).
4. Let the batter rest for 5 minutes to allow the cornmeal to absorb the liquid.
5. Heat a non-stick skillet or griddle over medium heat. Drop the batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes total
Pan de Elote
A classic Mexican street food, Pan de Elote is a warm, buttery corn bread that’s perfect for snacking or serving alongside your favorite dishes. In this recipe, we’ll show you how to make this delicious treat from scratch.
Ingredients:
– 2 cups all-purpose flour
– 1 cup cornmeal
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, melted
– 1 cup whole milk
– 2 eggs
– 2 tablespoons honey
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, cornmeal, salt, and baking powder.
3. In a separate bowl, whisk together melted butter, milk, eggs, and honey.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 40-45 minutes
Chicken Enchiladas with Maseca
This recipe combines the rich flavors of chicken, cream, and spices with the authentic taste of Maseca corn tortillas. A perfect blend of Mexican comfort food.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cut into small pieces
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1/2 cup cream
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8 Maseca corn tortillas
– 1 cup shredded Monterey Jack cheese (divided)
– Vegetable oil for brushing
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, cook chicken, onion, and garlic until the chicken is cooked through.
3. Add cream, cumin, paprika, salt, and pepper. Stir until combined.
4. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
5. Assemble enchiladas by spreading chicken mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining tortillas and filling.
6. Top with half of the cheese and cover with aluminum foil.
7. Bake for 25 minutes, then remove foil and top with remaining cheese. Return to oven for an additional 5-10 minutes or until cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Vegetarian Tamales
Tamales, a traditional Mesoamerican dish, gets a delicious vegetarian twist with this recipe. Experience the rich flavors and textures of these steamed cornmeal packets filled with flavorful vegetables.
Ingredients:
– 2 cups masa harina (cornmeal)
– 1 cup vegetable broth
– 1/2 cup lard or vegetable shortening
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– Filling ingredients:
+ 1 cup cooked black beans, rinsed and drained
+ 1 cup roasted corn kernels
+ 1 cup diced bell peppers (any color)
+ 1 small onion, finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon olive oil
– Steaming liquid:
+ 2 cups water
+ 1 tablespoon vegetable broth
Instructions:
1. In a large mixing bowl, combine masa harina, vegetable broth, lard or shortening, baking powder, and salt. Mix until smooth.
2. Prepare the filling by sautéing the onion, bell peppers, and garlic in olive oil until tender. Add cooked black beans and roasted corn kernels; stir to combine.
3. Assemble tamales by spreading a thin layer of masa mixture onto a corn husk or parchment paper, leaving a 1-inch border around the edges. Place about 2 tablespoons of filling in the center. Fold the masa over the filling, forming a neat package.
4. Steam the tamales for 45-60 minutes, or until the masa is tender and the filling is hot.
Cooking Time: 45-60 minutes
Pumpkin Tamales
Pumpkin Tamales Recipe: A Twist on Tradition
Pumpkin tamales bring together the warmth of fall with the comfort of traditional tamales. This recipe combines roasted pumpkin with aromatic spices and tender corn husks to create a deliciously unique dessert.
Ingredients:
– 1 small sugar pumpkin, peeled and cubed
– 2 cups masa harina
– 1/4 cup vegetable shortening
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 8-10 corn husks, fresh or dried
– 2 tablespoons unsalted butter, melted
– Confectioner’s sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast pumpkin cubes in a single layer on a baking sheet for 30-40 minutes, or until tender.
3. In a large bowl, combine masa harina and salt. Add shortening and mix until crumbly.
4. Gradually add melted butter and mix until dough forms.
5. Fold roasted pumpkin into the dough mixture.
6. Soak corn husks in water for at least 30 minutes. Drain and pat dry with paper towels.
7. Assemble tamales by spreading a thin layer of dough on each husk, then rolling up tightly. Fold top over to seal.
8. Place tamales seam-side down in a steamer basket lined with cheesecloth or parchment paper. Steam for 45-60 minutes.
9. Serve warm, dusting with confectioner’s sugar if desired.
Cooking Time: 1 hour 15 minutes (includes roasting pumpkin and steaming tamales)
Spicy Chorizo Sopes
Elevate your snack game with these crispy and spicy sopes filled with chorizo, onions, and cilantro.
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup warm water
– Vegetable oil for frying
– 1/4 pound Spanish chorizo, sliced
– 1 medium onion, thinly sliced
– 1/4 cup chopped fresh cilantro
– Lime wedges, for serving
Instructions:
1. In a large bowl, combine flour, salt, and baking powder.
2. Gradually add warm water to form a dough.
3. Knead the dough for 5 minutes, then cover and let it rest for 30 minutes.
4. Divide the dough into 6-8 equal pieces.
5. Roll out each piece into a thin circle (about 1/8 inch thick).
6. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
7. Fry sopes until they are crispy and golden, flipping halfway through (about 2-3 minutes per side).
8. Drain the sopes on paper towels.
9. Cook chorizo slices in the same skillet for about 2-3 minutes or until crispy.
10. Serve sopes with cooked chorizo, onions, and cilantro. Squeeze a lime wedge over the top.
Cooking Time: About 20-25 minutes
Sweet Pineapple Tamales
Experience the tropical twist on traditional tamales with this sweet pineapple recipe. The combination of juicy pineapple, creamy masa, and a hint of cinnamon will transport you to a warm summer day.
Ingredients:
– 2 cups of fresh pineapple chunks
– 1 cup of corn husks (dried or fresh)
– 2 cups of masa harina (corn flour)
– 1/4 teaspoon of salt
– 1/4 teaspoon of ground cinnamon
– 1/2 cup of vegetable shortening
– 2 cups of water
Instructions:
1. Soak corn husks in warm water for at least 30 minutes.
2. In a large mixing bowl, combine masa harina, salt, and cinnamon.
3. Add pineapple chunks to the mixture and stir until well combined.
4. Gradually add shortening and water, mixing until a dough forms.
5. Assemble tamales by spreading a thin layer of dough on a corn husk, placing a small amount of filling in the center, and folding the tamale.
6. Steam tamales for 45-50 minutes or cook in boiling water for 20-25 minutes.
Cooking Time: 45-50 minutes (steaming) or 20-25 minutes (boiling)
Summary
Get ready to indulge in a world of flavors with these 18 delicious Maseca recipes! From classic tamales and empanadas, to crispy sopes and soft gorditas, there’s something for every occasion. Discover how to make homemade corn tortillas, cheesy gorditas, fluffy arepas, sweet cornbread, and more. With a range of traditional Mexican dishes like pupusas and buñuelos, as well as creative twists like pumpkin tamales and spicy chorizo sopes, you’ll never run out of ideas for using Maseca. Treat your family and friends to a taste of Mexico with these mouthwatering recipes!
