Masa: Techniques, Recipes, and Reflections on a Timeless Staple by Jorge Gaviria

  • From kernel to masa: the process (page 72)

    from Masa: Techniques, Recipes, and Reflections on a Timeless Staple Masa by Jorge Gaviria

    • Categories: How to...; Mexican; Vegetarian; Vegan
    • Ingredients: hydrated lime (calcium hydroxide); dried field corn; seasoning of your choice
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Notes about Recipes in this book

  • Preparing table tortilla masa using masa harina

    • KateS27 on January 25, 2026

      I always use Masienda masa harina for these and love them!

    • KateS27 on February 24, 2026

      I made the tortillas and then baked them into strips for tortilla soup.

    • KateS27 on May 16, 2026

      I made some tortillas to dry out a bit and fry into totopos later! Always turn out great and do much better than store-bought tortillas!

  • Tostada

    • KateS27 on February 24, 2026

      I made the tortillas with Masienda masa harina and then fried them according to the recipe - so crispy and perfect and delicious! Topped them with refried beans, shredded tofu, cashew cream, avocado, radish, cilantro, lime, and Pisqueya hot sauce.

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