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Basic Masa Dough by laticia jefferson serves: 26	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Prepare this dough up to three days ahead, and refrigerate in an airtight container.

Nutritional Information
Calories:97 (28% from fat)
Fat:3g (sat 0.9g,mono 1.1g,poly 0.8g)
Protein:2.2g
Carbohydrate:16.2g
Fiber:2.1g
Cholesterol:1.9mg
Iron:0.8mg
Sodium:233mg
Calcium:51mg

Ingredients:

2 cups

fat-free, less-sodium chicken broth

ancho chiles

1.50 cups

fresh corn kernels (about 3 ears)

3.75 cups

masa harina

1.50 tsp

salt

1.50 tsp

baking powder

1/4 cup

chilled lard or vegetable shortening

Directions:

Preparation

1. Combine chicken broth and ancho chiles in a microwave-safe bowl. Microwave at HIGH for 2 minutes or until chiles are tender; cool slightly, Combine broth mixture and corn in a blender; process until smooth.

2. Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, salt, and baking powder, stirring well with a whisk. Cut in lard with a pastry blender or two knives until mixture resembles coarse meal. Add broth mixture to masa mixture; stir until a soft dough forms. Cover and chill until ready to use.

Categories:

Ethnic Foods