Great tortillas, pupusas and tamales all start with great masa. These simple tips will help you get the right texture every time you cook with MASARINA.
1. Use Warm Water
Warm water helps the corn flour hydrate evenly and makes the dough easier to knead. Start with the amount recommended on the package and adjust from there.
2. Feel the Texture
Well-made masa should feel soft and smooth, a bit like modeling clay. If it sticks to your hands, add a little more flour. If it cracks when you press it, add a splash of water.
3. Let It Rest
Giving the dough a few minutes to rest under a damp towel allows the flour to fully absorb the water. The result is softer, more pliable masa that is easier to shape.
4. Keep It Covered
Masa dries out quickly when exposed to air. Keep the dough covered while you work and shape only one piece at a time.
5. Adjust for Each Dish
Tortillas need a soft, smooth dough, while tamales benefit from a lighter, fluffier masa. Adjust the texture to suit the recipe you are making, and do not be afraid to experiment.