My review of Masienda’s Masa Taquera
Every Thursday, I close out the week here in the Test Kitchen with a humble family meal, utilizing groceries from our end-of-week fridge cleanout. In this week’s rummaging, I stumbled across some leftover steak and very sad produce: a plastic-wrapped onion half, straggling easter egg radishes, bruised limes, and soon-to-wilt cilantro patiently waiting to be put out of its misery. I instantly knew what needed to be done: tacos.
My order of operations when taco’ing is always: marinate my meat, prep my toppings, then work my masa. This was the perfect opportunity to grab a bag of Masa Taquera to get me to the promised land.
When mixing this masa harina, you’ll want to grab a scale, some warm water, and a big bowl. Some tricks I’ve found to achieve the most perfect tortillas are to slowly integrate your water into your masa, allow it to rest for 10 minutes before rolling out your balls, weigh your masa (you can do the math on how many tortillas your dough should yield), and allow your comal or pan to get HOT. I got working on a double batch, since it’s no secret that my team absolutely adores my tacos (yes, they’re a thing).
Inés Anguiano
Right off the bat, I noticed the potent corn smell from the raw dough that only grew while they cooked. I appreciated the slight char that these tortillas picked up as they puffed, and how well they held wrapped in a kitchen towel in a warm oven. They were tender with great elasticity and did not snap or crack when bent. I appreciate all of the earthy, nutty corn notes that come through these tortillas.
In short, this masa harina met all of my requirements (and then some!) for perfect tortillas. I’ll be adding Masienda’s Masa Taquera to my taco arsenal from here, and you should too if you want authentic, delicious corn tortillas.
Ref: https://www.bonappetit.com/story/masienda-masa-taquera-review
