The Small Batch 25 · No. 8 of 25

1. No.8Photo: Masienda

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   Heirloom Corn Masa Harina

   From Masienda · Los Angeles · @masienda

   Jorge Gaviria started Masienda in 2014 to get heirloom corn from small farmers in Mexico into restaurant kitchens, paying a premium for varieties that were being lost. Their masa harina is that corn, nixtamalized and milled, so you can make the real thing at home.

   Once you press your own tortillas you're ruined for the bag kind. This flour makes it almost too easy.

   Order from Masienda ↗More from Masienda ↗

   Cook with it

   Heirloom tomato tostadas

   1 hr · serves 4 · Fresh tortillas, fried or baked until they crack, piled with the last good tomatoes of the year.

   Save to my recipes

   You need

   • 2 cups (240 g) Masienda Heirloom Corn Masa Harina
   • About 1½ cups (360 ml) warm water
   • ½ tsp kosher salt
   • Neutral oil, for frying (or skip and bake)
   • 3 heirloom tomatoes, sliced
   • 1 avocado, sliced
   • ½ small red onion, thinly sliced
   • ½ cup (60 g) crumbled queso fresco
   • A handful of cilantro
   • 1 lime
   • Flaky salt and salsa macha or hot sauce, to serve

   How to make it

   1. Mix the masa harina and salt with most of the water and knead until it feels like soft Play-Doh, adding water a spoonful at a time. Cover and rest 10 minutes.
   2. Roll into 12 balls (about 40 g each). Press each one between two pieces of plastic in a tortilla press or under a heavy pan.
   3. Cook on a hot dry skillet for 50 seconds, flip for 1 minute, flip again for 30 seconds; it should puff.
   4. To make tostadas, fry each tortilla in ½ inch of 350°F (175°C) oil for 1 to 2 minutes until crisp, or bake at 400°F (200°C) for 10 to 12 minutes, flipping once.
   5. Season the tomatoes with flaky salt and lime juice.
   6. Top each tostada with avocado, tomatoes, onion, queso fresco and cilantro, and finish with salsa macha.

   Chef's own recipe, written for Heirloom Corn Masa Harina. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

   Inspired by Masienda's own recipe: masienda.com

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Masienda didn't pay to be here. Order goes straight to their shop. The recipe is Chef's own, in our words, made for Heirloom Corn Masa Harina.