How to make the best corn tortillas at home, according to 'Masa' author Jorge Gaviria
Jorge Gaviria talks about his new “Masa: Techniques, Recipes, and Reflections on a Timeless Staple,” which tells the history and science behind masa — the corn dough used to create tortillas, tamales, and many other foods — and includes recipes. Gaviria is the founder of Masienda.
Book excerpt: ‘Masa’
By Jorge Gaviria
Table tortilla masa
Table tortilla masa. (Courtesy of Graydon Herriott)
Masa harina waffle and white chocolate chip cookie recipes from “Masa”
White chocolate chip cookie. (Courtesy of Graydon Herriott)
Masa corn dog
Masa corn dogs. (Courtesy of Graydon Herriott)
Text copyright © 2022 by Jorge Gaviria. Photographs copyright © 2022 by Graydon Herriott.
This article was originally published on WBUR.org.
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