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Basic Masa Dough

Yield 26 servings (serving size: about 3 tablespoons)
Prepare this dough up to three days ahead, and refrigerate in an airtight container.

Ingredients

  • 2 cups fat-free, less-sodium chicken broth
  • 2 ancho chiles
  • 1 1/2 cups fresh corn kernels (about 3 ears)
  • 3 3/4 cups masa harina
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1/4 cup chilled lard

Nutrition Information

  • calories 97
  • caloriesfromfat 28 %
  • fat 3 g
  • satfat 0.9 g
  • monofat 1.1 g
  • polyfat 0.8 g
  • protein 2.2 g
  • carbohydrate 16.2 g
  • fiber 2.1 g
  • cholesterol 1.9 mg
  • iron 0.8 mg
  • sodium 233 mg
  • calcium 51 mg

How to Make It

  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.