What’s on the Menu: Table Masa Tetelas Sopes Tostadas Is there a bag of masa harina in your pantry? There should be. Slightly nutty, nutrient-rich and just the subtlest bit sweet, masa harina is good for much more than just tortillas. Jorge Gaviria, founder of Masienda and author of the new cookbook “MASA: Techniques, Recipes, and Reflections on a Timeless Staple” is here to prove it. First, Jorge will talk about the process of nixtamalizing dry field corn, a time- and energy-intensive process that will make you appreciate the ease of pre-ground, high-quality masa harina, which is what we’ll encourage you to use. Jorge will tell you what to look for when buying masa harina, how to store it and—most importantly—how to put it to use for more than only tortillas. First, you’ll learn to make tetelas, which Jorge describes as “a stuffed, sealed triangular envelope that loosely resembles a small crêpe.” Filled with refried beans and topped with crema, queso fresco and salsa, tetelas are satisfying to shape and a delight to eat. Then, we’ll make sopes, a thick masa pancake that doesn’t require a tortilla press to shape. Finally, it’s on to tostadas, a tortilla that is fried or toasted until nice and crispy. You’ll learn about tostada variations from Oaxaca to Jalisco and will get inspiration on what to top your home-cooked tostadas with. You’ll come away from this class so enthusiastic about how to use masa harina that you just might need to buy another bag.
