Masa

Masa is a staple ingredient in many Latin American dishes as it provides a unique, rich, and robust flavor along with a satisfying texture. Despite this, it can also prove tricky to master in the kitchen. A common mistake is using too much water, leading to a masa that's too doughy or sticky. This can result in tortillas and tamales that fall apart or don't cook evenly. The trick is to add just enough water or broth to create a masa that holds together well and is firm yet pliable. To get the most flavor out of your masa, consider using broth instead of water when making your dough, or adding spices directly into your masa mix. This adds a depth of flavor and enhances the overall taste of your dishes. Additionally, don't forget to keep your cooking surface hot. When preparing masa harina for tortillas, keep the griddle hot, so the tortillas cook evenly and quickly, ensuring their edges don't dry out. One little known hack about using masa is the 'three flip trick' when making tortillas. You start by flipping the tortilla when it starts to form slight bubbles. After it has cooked for another moment, flip it again, then press it down slightly to help it inflate. The final flip is then used to finish it off, creating perfectly cooked tortillas with a lovely fluffy texture. Finally, fresh masa is always going to give you the best results - so if you live near a tortilleria where you can get it fresh, it's definitely worth consideration.