No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Ingredients

  • 2 1/2 cups masa harina
  • 8 ounces lard or butter, at room temperature
  • 2 1/2 teaspoons coarse salt
  • 3 cups fresh corn kernels, divided (or frozen, thawed and thoroughly drained)
  • 1/2 cup plus 2 tablespoons warm chicken broth or water

Directions

  1. Step 1

    Combine masa harina, lard, and salt in the bowl of a food processor and pulse until mixture is the texture of coarse cornmeal. Transfer to a large bowl. Add 2 cups corn kernels to processor bowl, puree, and transfer to bowl with masa mixture. Stir in remaining corn kernels and chicken broth. Knead mixture with hands until a dough forms. Cover dough with a damp towel until ready to use.

Source
Mad Hungry

Tags

Reviews (1)

  • 27 Nov, 2011

    I have not made this recipe, but from reading it, I think you're right on the money. Sounds very authentic from a Mexican perspective (which I have). If using pork meat, use the pork broth to flavor the dough. When cooking the pork meat, use garlic head, onion, peppercorn, etc. like any stock.

    This recipe sounds delicious!