Making Masa

It occurred to me while posting my sope entry that perhaps people don't know what masa is. Or, even more unfortunate, most people probably don't have the convenience that I enjoy of having a tortilleria on every corner at which to buy masa. Poor souls.

Masa is just Spanish for dough, but in Mexico the word typically refers to the corn dough used to make tortillas. In Mexico, any place that sells fresh corn tortillas, whether a one room porch with a machine in it or a giant supermarket, also sells masa. Outside of Mexico, however, I have seen neither tortillerias nor masa for sale. But do not despair! With the availability of masa harina (Maseca) both online (mexgrocer.com) and in any supermarket catering to a Latino population, you too can have masa and all of Mexico's most-beloved antojitos. (I'll admit that it's not the same, but it's still tasty in its own right.)

Ingredients
1 1/3 c. masa harina
1 c. flour
1 tsp. baking powder
3/4 tsp. salt
1/2 c. melted lard (or melted butter or vegetable oil)
3/4 - 1 c. water

Directions

1 - Mix masa harina, flour, baking powder, salt and lard together.

2 - Add water slowly, kneading with your hands, until a smooth ball of dough comes together.

3 - Rest dough for at least 15 minutes. Then, you're good to go! (Pretty easy, right?)