![]() ![]() ![]() When Rick Bayless makes red chileatole with fall vegetables, he makes a purée with a chile mixture, a cup of broth, and masa harina in a blender, which gets filtered through a strainer to remove any clumps. She mixes equal volumes of vegetable oil and masa harina, cooking the sauce down until it thickens before pouring in her blended chiles, injecting the flavor of maíz. Recipe developer and writer Teresa Finney makes a white roux with it to thicken her enchilada sauce. Masa harina excels at crispy-crunchy textures, but its power to thicken soups, sauces, and luscious hot drinks should not be underestimated. Compared to wheat flour, a masa harina dredge yields a thinner crust and less even coating, but the flavor is deeper and the texture is delectably crunchy. Gascon-Lopez says her seasonings depend on what she’s coating, but that she usually uses kosher salt, black pepper, and garlic powder. Masa harina has such a wonderful flavor on its own that you don’t need to add spices to the mix, though staples like salt, powdered garlic, and paprika are always a welcome addition. ![]() “I find that it gives a great crunch and gets a beautiful golden color when deep-fried.” “I like using it when I fry fish, chicken, or mushrooms,” she says. ![]()
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