Natural Red And Green Corn Masa
No dyes for these colorful corn masa recipes. Tortillas, empanadas, quesadillas, enchiladas, tamales and more! Get creative!
Servings 2 pounds
Equipment
- Blender
Ingredients
Green Corn Masa
- 3 oz Fresh Kale remove long stems, then weigh 3 oz
- 2 cups water
- 3 1/2-3 3/4 cups corn flour masa harina
Red Corn Masa
- 2 oz dried red chile guajillo pods stems and seeds removed
- 2 cups water plus more for softening chiles
- 3 1/2- 3 3/4 cups corn flour masa harina
Regular Masa
- 2 cups water I typically use warm water
- 1/3 tsp salt optional
- 3 cups corn flour masa harina
Instructions
Green Corn Masa
- Remove the thick stems from the ends of the washed kale. Tear into smaller pieces and transfer to the blender. Pour in 2 cups of water. Cover and blend on high until smooth. Discard any foam on top. Pour into a bowl. Gradually mix in 3 1/2 cups of the masa harina until a dough forms. If it's sticky, continue mixing in a little more of the masa harina until you have a play dough like consistency. it should not stick to your hands anymore. Cover with plastic wrap and set it aside.
- If you are unsure, come back to it after 10 minutes and if it feels sticky, then mix in a little more masa harina. When ready, wrap the masa tightly in plastic wrap. Let it sit at room temperature while you mix the other masa.
Red Corn Masa
- Add the guajillo peppers to 4 cups of simmering water. Let them cook for 6 minutes. Remove from the heat and let them sit for 10 minutes. After 10 minutes, drain the water and transfer chiles to the blender. Pour in 2 cups of water. Cover and blend on high until very smooth.
- Pour chile sauce into a large bowl. Gradually mix in 3 1/2 cups of the masa harina until the dough comes together and is no longer sticky. Cover with plastic wrap.
Regular Masa
- Pour the water into a large bowl. Start by mixing in 2 3/4 cups of masa harina until the dough comes together. If any of the masa feels dry, mix in a little more water. Too sticky, mix in a little more masa harina. Wrap in plastic wrap and let sit for 10 minutes before using.
Notes
I find it easier to add the dry ingredients to the wet ingredients when I mix my masa. I feel that this way, I will use just enough masa harina until dough comes together. Because if I pour in the 4 cups of masa harina in first, then I am committed to using all 4 cups, lol!
Each masa weighed in at about 2 pounds more or less. The red one weighed in slightly more because of the pulp of the chiles.