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Masa Harina Recipes

Browse recipes using Masa Harina with ingredient lists, instructions, cook times, estimated nutrition, and related recipe discovery from Recipe Finder.

4 matching recipes • Use filters to refine region, cuisine, difficulty, or cook time
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Pupusas (El Salvador) - Beans recipe image
Beans • Latin America
ID 126

Pupusas (El Salvador)

Beans Fried Latin America Main Course
Lunch Recipes Vegetable Recipes Weeknight Dinners Comfort Foods
Cook time 45 min
Difficulty Medium
Portion Single

pupusas-el-salvador

Ingredients: Masa harina (1/2 cup), Water (1/3 cup), Refried beans or cheese (2 tbsp), Oil (for cooking) (1 tbsp), Cabbage slaw (curtido) (1/4 cup (optional))

Masa Harina Water Refried Beans Or Cheese Oil Cabbage Slaw Curtido
260 kcal 8.1 protein 7.4 fat 40.2 carbs
Confidence 100% Vegetarian-leaning
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Step 1: Mix masa and water into dough. Divide and fill with beans or cheese. Make sure to mix thoroughly so that all flavors are evenly incorporated and textures are consistent..
Step 2: Seal and flatten into discs. Cook on hot griddle until browned. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
Step 3: Serve with curtido slaw if desired. Arrange the dish neatly on a plate and, if desired, add fresh herbs or complementary condiments to enhance presentation and taste..

Pupusas con Curtido - El Salvador recipe image
El Salvador • Latin America
ID 167

Pupusas con Curtido

El Salvador Street Food Cornmeal Vegetarian
Vegetable Recipes Lunch Recipes Comfort Foods High Protein
Cook time 60 min
Difficulty Medium
Portion Single

pupusas-con-curtido

Ingredients: Masa harina (1/2 cup), Warm water (1/3 cup), Salt (1/4 tsp), Refried beans (2 tbsp), Quesillo or mozzarella, shredded (2 tbsp), Oil (to oil hands) (1 tsp), Cabbage, finely shredded (curtido) (1 cup), Carrot, grated (curtido) (1/4 cup), Onion, thinly sliced (curtido) (2 tbsp), White vinegar (curtido) (2 tbsp), Dried oregano & sugar (curtido) (pinch each), Tomato sauce (salsa roja) (1/2 cup), Garlic, oregano, water (salsa roja) (pinch, pinch, splash)

Masa Harina Warm Water Salt Refried Beans Quesillo Or Mozzarella Shredded
324.5 kcal 9.9 protein 8.3 fat 53.4 carbs
Confidence 81% Vegetarian-leaning
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Step 1: Curtido: Toss cabbage, carrot, and onion with vinegar, oregano, sugar, and salt. Let sit 30–60 minutes (or refrigerate overnight).
Step 2: Salsa roja: Simmer tomato sauce with a pinch of garlic, oregano, salt, and water until spoonable; keep warm.
Step 3: Dough: Mix masa with salt and warm water to a soft, non-sticky dough; rest 5 minutes.
Step 4: Shape: Oil hands. Flatten a ball into a disc, add beans and cheese, pinch closed, then gently pat into a thick puck with no leaks.
Step 5: Cook on a medium-hot comal 3–4 minutes per side until brown spots form and cheese melts. Serve with curtido and salsa.

Tamales (Mexico/Central America) - Steamed recipe image
Steamed • Latin America
ID 129

Tamales (Mexico/Central America)

Chicken Latin America Main Course Pork
High Protein Chicken Recipes Comfort Foods Lunch Recipes
Cook time 90 min
Difficulty Hard
Portion Single

tamales-mexico-central-america

Ingredients: Masa harina (1/2 cup), Lard or oil (1 tbsp), Chicken or pork (shredded) (1/4 cup), Red or green salsa (2 tbsp), Corn husks (soaked) (2)

Masa Harina Lard Or Oil Chicken Or Pork Shredded Red Or Green Salsa Corn Husks Soaked
266 kcal 21.2 protein 7.2 fat 25.1 carbs
Confidence 99%
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Step 1: Mix masa, lard/oil, and a little water to make soft dough. Make sure to mix thoroughly so that all flavors are evenly incorporated and textures are consistent..
Step 2: Spread dough on soaked husks, add meat and salsa. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
Step 3: Fold and steam 1–1.5 hours until firm. Take care with this step, as it ensures the dish develops the intended depth of flavor and ideal texture..
Step 4: Serve hot. Arrange the dish neatly on a plate and, if desired, add fresh herbs or complementary condiments to enhance presentation and taste..

Tamales Rojos de Puerco - Mexican recipe image
Mexican • Latin America
ID 169

Tamales Rojos de Puerco

Mexican Steamed Pork Holiday
Lunch Recipes High Protein Chicken Recipes 30-Minute Meals
Cook time 120 min
Difficulty Hard
Portion Single

tamales-rojos-de-puerco

Ingredients: Dried corn husks (4), Masa harina (1 cup), Lard or vegetable shortening (3 tbsp), Baking powder (1/2 tsp), Salt (1/2 tsp), Warm chicken stock (3/4 cup), Cooked pork, shredded (150 g), Dried guajillo chiles (3), Dried ancho chile (1), Garlic (2 cloves), Ground cumin & Mexican oregano (1/2 tsp each), White vinegar (1 tbsp)

Corn Husks Masa Harina Lard Or Vegetable Shortening Baking Powder Salt
978.9 kcal 95.9 protein 38.6 fat 43.3 carbs
Confidence 84% High protein
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Step 1: Soak corn husks in hot water 30–45 minutes until pliable; drain and pat dry.
Step 2: Sauce: Toast chiles lightly; soak until soft. Blend with garlic, cumin, oregano, vinegar, and a ladle of soaking liquid. Simmer sauce with pork 10 minutes.
Step 3: Masa: Whip lard until fluffy. Mix masa harina with baking powder and salt; beat in lard, then add warm stock until soft and spreadable (masa should float in cold water).
Step 4: Assemble: Spread ~2 tbsp masa on a husk, add pork filling, fold sides in, then fold the narrow end up.
Step 5: Steam upright over gently simmering water, covered, 75–90 minutes until masa pulls away from husk. Rest 10 minutes before serving.