Basic Masa Dough

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


26 servings (serving size: about 3 tablespoons)

Recipe from

Cooking Light

Nutritional 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


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


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.

Julianna Grimes,

Cooking Light

December 2008
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