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

Recipe by Cooking Light December 2008


Recipe Summary

26 servings (serving size: about 3 tablespoons)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

97 calories; calories from fat 28%; fat 3g; saturated fat 0.9g; mono fat 1.1g; poly fat 0.8g; protein 2.2g; carbohydrates 16.2g; fiber 2.1g; cholesterol 1.9mg; iron 0.8mg; sodium 233mg; calcium 51mg.